Martha Stewart’s Chocolate-Hazelnut Biscotti | Martha Bakes Recipes | Martha Stewart
Martha Stewart shares her recipe for Chocolate-Hazelnut Biscotti. These crunchy cookies are packed with a double-dose of chocolate, chock-full of delicious hazelnuts, and absolutely perfect for dipping in your morning coffee. Biscotti means twice-baked in Italian, so these delicious treats are first baked in a loaf, then they’re sliced and baked again to give them the unique super-crunchy texture that they’re known for.
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#MarthaStewart #Recipe #Chocolate #Dessert #Baking #Biscotti
0:00 Introduction
0:19 Mix Dry Ingredients
1:07 Mix Wet and Dry Ingredients
2:00 Form and Bake Loaves
3:16 Slice and Bake Again
4:03 Finished Biscotti
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Martha Stewart’s Chocolate-Hazelnut Biscotti | Martha Bakes Recipes | Martha Stewart
Hazelnut & almond biscotti [BA Recipes]
Hazelnut & almond biscotti are perfect with coffee, as a breakfast on the go, with an afternoon tea as a sweet snack, or after dinner for a light dessert. Biscotti as its name implies, means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dunking into your hot drink, or even wine. Enjoy and Bon Appétit!
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Nonna’s Chocolate Hazelnut Biscotti (e62)
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), bakes up crunchy treats that your whole family will love - Chocolate Hazelnut Biscotti. The biscotti get their crispiness from being twice-baked, in fact, biscotti simply translated means 'bis' - twice and 'cotti' = baked. To make these, in a bowl, mix up the dry ingredients:
- 4 cups of all purpose flour
- 2 teaspoons of baking powder
- 2/3 cup of unsweetened cocoa powder
- a pinch of salt
- the zest of an orange
Whisk to blend ingredients.
Then in another bowl, Nonna adds the wet ingredients:
- 3/4 cup of olive oil
- 1.5 cups of sugar
- 4 eggs at room temperature
- 4 T Frangelico Liqueur (hazelnut liqueur) but you can substitute with 2 Tablespoons of vanilla extract or espresso.
Nonna creams the oil and sugar first. Of course, you can use a mixer, but Nonna prefers the exercise of doing it by hand. She then adds in the liqueur.
She then blends the wet with the dry ingredients. Last, Nonna adds in 2 cups of roasted and skinned hazelnuts that she prepared early by placing them in the oven at 325 for approximately 12-15 min, covers them with a dishcloth so that steam helps the skins come off more easily. She adds the hazelnuts to the dough and shapes it into a large log on the cocoa-dusted board. Then cut into 4 pieces, shape into logs and place on a parchment covered cookie sheet.
Bake the logs for 30 minutes at 350F. Cool 15 minutes, then, with a serrated knife, slice them into 1/4 thick, diagonal slices. Return to the cookie sheet and bake at 325F for 5 minutes, flip and bake another 5 min. If you prefer them extra crispy, you might cook them longer - it really is up to you. These twice-baked cookies are best enjoyed dipped into espresso or a cappuccino. Enjoy!
Buon appetito!
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Chocolate Hazelnut Biscotti - HandMade | Christine Cushing
I show you how to make the best chocolate biscotti handmade with extra virgin olive oil that makes them crisp but tender. Filled with hazelnuts these hand made Italian cookies are a classic combination of cocoa and hazelnuts. See why it's important to bake them twice and how to perfectly slice them. FULL RECIPE BELOW.
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RECIPE: CHOCOLATE HAZELNUT BISCOTTI
1 1/4 cup all purpose flour (300ml)
1/3 cup cocoa powder (80 ml)
2 tsp. baking powder (10 ml)
pinch salt
grated zest of ½ orange
1 cup sugar (250 ml)
1/3 cup extra virgin olive oil (80ml)
2 large eggs
1 tsp. pure vanilla extract (5 ml)
1 cup whole hazelnuts(250 ml)
Instructions:
Preheat oven to 325 degrees F.
2. Line a large baking sheet with parchment.
3. Sift flour, cocoa, baking powder, and salt into a medium bowl. Add hazelnuts.
4. In another bowl, add orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
5. Add the egg mixture to the flour mixture. Stir with wooden spoon and blend well.
6. Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3-inches – they will spread out as they bake.
7. Bake for 25-30 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting to keep shape.
8. With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into ½-inch slices.
9. Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more minutes or until golden brown and crisp.
Makes about 40 biscotti
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#ChocolateBiscotti #biscotti
chocolate hazelnut biscotti Something Vegan
RECIPE
1 1/4 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/4 cup non-dairy milk
3 tbsp. neutral baking oil
1 tsp. vanilla extract
1 tsp. hazelnut or almond extract
1/2 cup hazelnuts, chopped
1/4 cup vegan chocolate chunks, chopped
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add flour, sugar, cocoa powder, baking powder, and salt. Stir well. Add non-dairy milk, oil, vanilla extract, and hazelnut extract. Stir until the dough starts to come together. Add hazelnuts, and chocolate chunks. Stir in. Divide the dough in half, and shape each into a flat log/loaf. Place on a lined baking pan. Bake 20 minutes. Let cool for 8 minutes. Carefully slice each log into 6 pieces, and place back on the pan cut-side up. Bake 10 minutes. Flip each piece over, and bake 10 more minutes. Makes 12 biscotti.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
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#somethingvegan #vegan
Chocolate Hazelnut Biscotti | With Espresso Powder! ☕ (EASY RECIPE)
This Chocolate Hazelnut Biscotti will make you wonder if biscotti can get any better than this. We all know that chocolate and hazelnuts are a good pairing, but forcing their marriage… That’s another thing. Or is it? These little crunchy cookies may just be one of the best cookies yet. And they didn’t even sign a prenup!
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RECIPE
4 oz. semisweet chocolate, coarsely chopped
3/4 cup firmly packed light brown sugar
1 3/4 cups unbleached all-purpose flour
1/3 cup unsweetened cocoa
1.5 Tbs. instant espresso powder
1 tsp. baking soda
1/4 tsp. salt
3 eggs
2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup hazelnuts, toasted and coarsely chopped
Preheat an oven to 300ºF. Line a large baking sheet with parchment or baking mat/sheet (greased + floured).
Use a food processer to combine the chocolate and brown sugar until it looks like sand and set aside. Mix the flour, cocoa, espresso powder, baking soda and salt in another bowl and set aside.
In a mixing bowl, combine the eggs, vanilla extract and almond extract and beat for a few seconds.
Reduce the speed to low and add the sugar chocolate mixture and flour mixture until it looks like dough. Add the hazelnuts and mix until just incorporated.
Take the dough and on your baking sheet, form a log about 1 inch thick and 4 inches wide. Bake for 25 minutes and remove.
Transfer the log to a cutting board and cut with a bread knife 1/2 inch thick. Arrange the pieces cut side up, on the baking sheet and rebake for 25 minutes.
Remove from oven and cool on a cooling rack. Store in airtight in a glass container, good for up to a week!
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