I never baked biscotti before and I do not like hazelnuts, well mostly nuts except for cashew nuts in my cookies or ice-cream or other desserts. I always thought biscotti should be cut very thinly, but this recipe calls for 2-1/2 inch. Seriously, I am just really bad at measuring without using the ruler or measuring tape.. so I just estimate and cut thicker... Also, I have FORGOTTEN the baking soda and baking powder!!!!! How could this be????? I had it right there, and yet I forgot.. what am I thinking.... LOL.... But they turned out well and that all counts...
Chocolate-Hazelnut Biscotti
Bon Appétit from The Bakehouse, Bloomington, IN
Makes about 4 dozen.
Ingredients
1-1/2 cups hazelnuts, toasted, husked
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
Preparation
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl.
Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
Thanks Kate for the delicious biscotti.... Marvelous!!
Have a good day everyone. :)
Bon Appétit from The Bakehouse, Bloomington, IN
Makes about 4 dozen.
Ingredients
1-1/2 cups hazelnuts, toasted, husked
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
Preparation
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl.
Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
Thanks Kate for the delicious biscotti.... Marvelous!!
Have a good day everyone. :)
2 comments:
Glad they still turned out even with no baking powder or soda. Great job!
LOL, been there done that. It's so easy to forget ingredients.
But they look great, such a deep dark chocolate color. Nice work!
Post a Comment