Hazelnut Orange And Honey Biscotti Recipes

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
• Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
• Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.

Steps:

• In a large bowl, beat the eggs and sugar together at high speed with an electric mixer until foamy, about 5 minutes. Add the orange zest and juice, oil, almond extract and vanilla extract, beating until blended. Sift the flour and baking powder together and add to the egg mixture, beating well. Fold in the almonds by hand. Remove the dough to plastic wrap, wrap and freeze until firm, about 30 minutes.
• Meanwhile, preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Divide the dough in half. Spray your hands lightly with nonstick cooking spray and shape each portion into a 5-by-8-inch log on the baking sheet. Bake until firm, about 25 minutes. Cool the logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes.
• Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.

Steps:

• Heat the oven to 375 degrees F. Grease a cookie sheet or line it with waxed paper or a nonstick baking mat. Toss all of the ingredients together in a bowl and turn out onto the prepared pan, spreading out the hazelnuts so they do not touch. Bake until lightly toasted, stirring occasionally to prevent sticking. Check at 15 minutes then let bake for another 5 to 10 minutes. Loosen the hazelnuts from the bottom of the pan with a spatula and cool in the pan at room temperature; store in airtight container.

Steps:

• Oven to 350 degrees.
• Lightly grease baking sheets.
• Combine flour, baking powder, baking soda and salt in a bowl.
• Beat oil, orange peel, orange juice, eggs and sugar in large bowl until smooth.
• On low speed, beat flour mixture into orange mixture. Add hazelnuts.
• Divide dough in half; shape each half into 10x1 1/2" log on floured work surface. Place logs on prepared sheets.
• Bake for about 30 min.
• Cool on baking sheets on racks for 10 min.
• Slice diagonally into 1/2" thick slices.
• Lay slices back on baking sheets.
• Bake 10 min.
• Remove baking sheets from oven; turn biscotti over.
• Bake another 10 min.
• remove biscotti from baking sheets to wire racks to cool.
• Chocolate Glaze: Combine chocolate and vegetable shortening in small saucepan.
• Melt over low heat, stirring frequently, until smooth.
• Cool slightly.
• Dip cooled biscotti into chocolate mixture. Cool on wire rack.

Steps:

• Preheat oven to 350*. In a large bowl, combine the nuts, flour and baking powder.
• In another bowl, beat the eggs, sugar, vanilla and orange rind. Stir this into the flour mixture, forming a stiff dough.
• Shape the dough into 2 logs, each about 1" in diameter.
• Place on an ungreased baking sheet (I do use parchment paper-personal preference) and brush the tops with the egg white.
• Bake @ 350* for 25 minutes. Let cool 5 minutes, then slice diagonally into 1/2" slices. Place slices on baking sheet.
• Lower oven temperature to 300* and bake the cookies for 25 more minutes, until crisp and golden.

Steps:

• Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,