HAZELNUT LIQUEUR SUBSTITUTE RECIPES

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HAZELNUT BISCOTTI RECIPE | ALLRECIPES



Hazelnut Biscotti Recipe | Allrecipes image

Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!

Provided by Nan Wilson

Categories     Hazelnut Cookies

Yield 3 dozen

Number Of Ingredients 10

1 cup skinned, toasted hazelnuts
1 cup white sugar
½ cup unsalted butter
¼ cup hazelnut liqueur
3 eggs
3 cups unbleached all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup mini semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
  • Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
  • Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 33.1 g, CholesterolContent 44.6 mg, FatContent 12.2 g, FiberContent 1.6 g, ProteinContent 4.6 g, SaturatedFatContent 4.7 g, SodiumContent 100 mg, SugarContent 15.5 g

COFFEE-HAZELNUT BISCOTTI RECIPE | BON APPéTIT



Coffee-Hazelnut Biscotti Recipe | Bon Appétit image

Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.

Provided by Carla Lalli Music

Yield Makes about 22

Number Of Ingredients 10

⅔ cup blanched hazelnuts
3 large eggs
2 Tbsp. instant espresso powder or instant coffee powder
2 cups (250 g) all-purpose flour
2 tsp. baking powder
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ cup (1 stick) unsalted butter, room temperature
1 cup (200 g) sugar, plus more for sprinkling
2 tsp. coffee extract or vanilla extract
3 oz. coffee-flavored chocolate or semisweet chocolate, coarsely chopped

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then very coarsely chop. Reduce oven heat to 325°.
  • Separate yolk from 1 egg over a small bowl to catch egg white. Place yolk in another small bowl. Set egg white aside for brushing dough. Crack remaining 2 eggs into bowl with yolk. Add espresso powder and beat with a fork to combine and dissolve.
  • Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter and 1 cup (200 g) sugar until light and creamy, about 2 minutes. Scrape down sides of bowl, then add egg yolk mixture and coffee extract; beat just to combine. Scrape down sides of bowl and beat until smooth. Add dry ingredients and mix on low speed to combine. Add hazelnuts and chocolate and mix just to evenly distribute. Divide dough evenly between 2 parchment-lined baking sheets. Run your hands under cold water, then shape each dough mound into a 5" square about 1" thick. Beat reserved egg white with a fork until foamy and brush over loaves (you won’t need all of it). Sprinkle very generously with sugar.
  • Bake loaves, rotating baking sheets top to bottom and front to back halfway through, until firm in the center and starting to crisp at the edges, 30–35 minutes. (They will spread quite a bit as they bake.) Transfer baking sheets to wire racks; let loaves cool 15 minutes.
  • Working one at a time, carefully transfer loaves to a cutting board. Using a serrated knife, slice ½" thick. Arrange biscotti cut side down on baking sheets and bake, rotating baking sheets top to bottom and front to back halfway through, until dry and crisp, 30–35 minutes. Transfer baking sheets back to racks and let biscotti cool. Do ahead: Biscotti can be baked 1 week ahead. Store airtight at room temperature.

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