NUTTY ORANGE BISCOTTI
Provided by Trisha Yearwood
Categories dessert
Time 2h20m
Yield 2 dozen biscotti
Number Of Ingredients 10
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.
BISCOTTI WITH CARAMELIZED HAZELNUTS
One of my favorite little touches when nuts are a part of desserts is to over toast them slightly. You do not want them to burn but to be dark brown. They end up having a more intense flavor. When you coat them with caramelized sugar, it makes them taste even better! Keep in mind that these aren't super sweet biscotti, which is why I've paired it with a sweet Lemon Curd for a balanced dessert.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 40 to 45 biscotti
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Arrange the hazelnuts in a single layer on a silicon pad lined baking sheet. Put the tray in the center of the oven and cook until a little past light brown, 8 to 10 minutes. Set aside to cool.
- Heat a large, stainless steel pan on medium heat. Make sure the pan is dry and clean to avoid any impurities or water affecting the caramel you are about to make. Add the sugar. Shake the pan slightly to distribute the sugar in an even layer on the bottom of the pan. Lower the heat and keep your eye on the sugar as it melts and begins to turn brown. Lift the pan and swirl the sugar around from time to time as it melts. Do not stir with any utensils. Any impurities on the utensil could also disturb the sugar as it melts.*
- Prepare a baking sheet lined a silicon mat or parchment paper. Spray a layer of nonstick spray on the parchment, if using. Set aside. When the hazelnuts cool slightly and the caramel is a light brown, use a clean spoon to stir the hazelnuts into the caramel. Spray the spoon with nonstick spray so that the sugar doesn't stick to the end of the spoon as you work. Stir the nuts, coating them with the sugar. Use the spoon to scoop out the hazelnuts and spread them on to the lined baking sheet. Spread them as best you can without creating big clumps. Sprinkle with a touch of salt. Set aside to cool.
- In a medium bowl, whisk together the eggs, almond extract and the lemon zest. Set aside.
- In another bowl, sift together the 1/4 teaspoon kosher salt, flour, baking powder, baking soda and cinnamon. Set aside.
- Stir the flour into the egg mixture. Use your hands to finish combining the wet and dry ingredients. Break apart and roughly chop the hazelnuts and gently work half of them into the dough. Reserve remaining half for snacking.
- Prepare a baking sheet lined with parchment paper and lightly spray with cooking spray.
- Divide the dough into 2 equal parts. Using your hands, turn the dough out onto a lightly floured flat surface. Form each half of the dough into a loaf-like shape about 2 inches wide and about 12 inches long. They should look like 2 loaves of bread. Carefully arrange the 2 loaves, side by side, on the baking sheet. For optimum baking, leave as much space as possible between the loaves.
- Put the baking sheet in the center of the oven and bake, undisturbed, for 25 to 30 minutes. The dough should be light brown and may rise a little as it cooks. Remove from the oven and put onto a flat surface to cool. Turn the oven off.
- Once cooled, using a serrated knife, gently saw the loaf into 1/2-inch thick slices, cut on an angle. Arrange the slices on the baking sheet, cut sides up, in a single layer. There should be a little space between each slice. It will almost feel like the loaves are 2 puzzles that you take apart by cutting and then put back together on the baking sheet.
- Return the baking sheet to the oven. Allow them to sit in the oven for 10 minutes. This will cause the biscotti to firm up and toast, but only ever so slightly. Remove from the oven and cool. Serve with lemon curd.
- In a large, stainless steel pot, whisk together the eggs, granulated sugar, lemon zest and orange zest. Continue to whisk until the mixture lightens in color, 2 to 3 minutes. Whisk in the lemon juice and orange juice.
- Put the pot over low heat and cook and stir constantly, until the mixture starts to thicken. Take care to scrape the sides of the pot so the curd doesnt form a crust on the edges or scorch as it cooks. After a few minutes, start gradually whisking in the slices of butter. When all of the butter is integrated, remove the pot from the heat. Transfer the curd to another bowl to cool, then cover it tightly with a layer of plastic wrap. The plastic should be placed directly on top of the curd to prevent a skin from forming as it cools.
- Serve in a bowl alongside the biscotti for dunking or spreading on the biscotti like jam.
- Yield: about 1 to 1 1/2 cups curd
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: 30 minutes
- Ease of preparation: easy
CHOCOLATE-ORANGE BISCOTTI
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
- Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
- Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
- Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)
HAZELNUT, ORANGE AND HONEY BISCOTTI
Orange, hazelnut and honey make a wonderful combination in this whole wheat biscotti. The hard cookies should be sliced thin, which will yield a lot of cookies! They are wonderful dipped in tea.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 5 dozen smaller cookies (cut across the log)
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 3 grams, TransFat 0 grams
ORANGE HAZELNUT BISCOTTI
Make and share this Orange Hazelnut Biscotti recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 1h30m
Yield 36 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 91.3, Fat 3.8, SaturatedFat 0.5, Cholesterol 11.8, Sodium 64, Carbohydrate 13, Fiber 0.6, Sugar 5.9, Protein 1.8
ORANGE HAZELNUT BISCOTTI
This recipe for biscotti comes from Canadian cookbook author, Anne Lindsay's, Light Kitchen. After the biscotti are cooled, I sometimes drizzle melted dark chocolate over the tops, which, unfortunately, adds a few extra calories. I also have subsituted orange extract for the vanilla for a more intense orange flavour (which really goes good with the chocolate).
Provided by Sweet PQ
Categories < 60 Mins
Time 1h
Yield 36 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 55.2, Fat 2, SaturatedFat 0.2, Cholesterol 11.8, Sodium 26.9, Carbohydrate 8, Fiber 0.5, Sugar 3.5, Protein 1.4
HAZELNUT BISCOTTI
Biscotti get their dry, crisp texture from a second baking. They are delicious dipped in coffee or dessert wine.
Provided by Martha Stewart
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread hazelnuts on a baking sheet and toast 10 to 15 minutes, until they give off a nutty aroma and skins begin to blister. Shake pan occasionally. Let cool, then rub nuts vigorously between a kitchen towel to remove most of the skins. Coarsely chop half of them; set all aside.
- In the bowl of an electric mixer, combine flour, sugar, baking powder, anise seeds, zest, and salt. Beat together eggs, yolks, and vanilla. Add to dry ingredients, and mix until a sticky dough is formed. Work in chopped and whole nuts.
- Turn out onto a well-floured board, and divide into two portions. With floured hands, roll into logs about 12 inches long, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle. Reduce oven temperature to 275 degrees.
- Using a serrated knife, slice logs on an angle into bars about 1/2 inch thick. Return to cookie sheet cut side up, and bake until lightly toasted and hard, 15 to 20 minutes. Let cool completely. Biscotti will keep for several weeks in an airtight container.
CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI
Categories Cookies Mixer Chocolate Fruit Dessert Bake Christmas Valentine's Day Vegetarian Orange Cherry Hazelnut Party Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 11
Steps:
- Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
- Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking sheets 15 minutes. Maintain oven temperature.
- Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.
- Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)
ORANGE WALNUT BISCOTTI
Make and share this Orange Walnut Biscotti recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 50m
Yield 36 biscotti
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F In a large bowl, combine all of the dry ingredients (first 7 ingredients on list above).
- In a small bowl slightly beat eggs& egg yolk together, and add to the dry ingredients along with the extract& the melted butter.
- Mix by hand with a wooden spoon or with hands.
- If dough is too stiff, add some juice from the zested orange.
- Turn dough out onto work surface; knead lightly and form into two logs.
- Place logs on lightly greased cookie sheet& flatten slightly.
- Brush logs with beaten egg white.
- Bake 30 minutes; let cool completely, then slice each log diagonally into 1" slices with serrated knife, using a sawing motion.
- Stand the slices on the cookie sheet and return to the oven.
- Bake an additional 7-10 minutes or until crisp.
HAZELNUT BISCOTTI
Make and share this Hazelnut Biscotti recipe from Food.com.
Provided by Karin...
Categories Dessert
Time 1h20m
Yield 30 Biscottis
Number Of Ingredients 10
Steps:
- Variations-------------.
- GINGER: halve the amount of the nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger and 1 1/2 tablespoons grated fresh ginger.
- Omit the hazelnut liquer and add 1 1/2 teaspoons vanilla extract.
- ORANGE:Add 3 tablespoons grated orange zest and use orange liquer instead of hazelnut.
- CHOCOLATE: Increase the amount of cocoa to 1/2 cup, increase the liquer to 1/4 cup.
- Decrease nuts by 1/3 and add 1 cup white chocolate chopped, 1 cup semi-sweet chocolate, chopped and 1 1/2 teaspoons vanilla extract.
- LEMON-PINE NUT: Omit the nuts, cocoa and liquer.
- Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice.
- COFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee granules.
- Also add 2 teaspoons ground cardamon or cinnamon.
- Halve the amount of the nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract.
- Preheat the oven to 350'F (180'C or Gas mark 4).
- Place half of the hazelnuts and ALL of the sugar in a blender (or food processor) and process until the nuts are finely chopped.
- Place in a bowl.
- Coarsley chop the rest of the nuts and add to bowl along with the dry ingredients.
- In another bowl, blend the eggs, liquer and butter.
- Stir into the dry ingredients and knead gently with your hands to form a dough.
- Divide the dough in half and on lightly greased baking trays, form the dough into 2- 14 inch rolls- 3" wide and 1" thick.
- Bake at 350'F for 40 minutes.
- Remove from oven.
- Allow to cool for 10 minutes.
- Cut with a serrated knife into 1/2" slices.
- Return the slices to the baking trays.
- Place them UPRIGHT and SPACED WELL APART.
- Lower the oven to 300'F and bake for another 20 minutes until crisp and dry- but NOT brown.
- Cool and store in an airtight container at room temperature.
Nutrition Facts : Calories 198.3, Fat 8.8, SaturatedFat 1.3, Cholesterol 44.3, Sodium 82.8, Carbohydrate 26.4, Fiber 1.5, Sugar 12.3, Protein 4.7
CHOCOLATE & HAZELNUT BISCOTTI
These crunchy biscuits are great with coffee, or served with chilled sweet wine for dipping
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 1h5m
Yield Makes 20-24
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
- Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.
Nutrition Facts : Calories 84 calories, Fat 2 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Protein 2 grams protein, Sodium 0.09 milligram of sodium
DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI
Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
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.,
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
More about "orange hazelnut biscotti recipes"
HAZELNUT AND ORANGE BISCOTTI RECIPE - PBS FOOD
From pbs.org
Estimated Reading Time 5 mins
HAZELNUT AND ORANGE BISCOTTI - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Cakes And BakingServings 24-30
HAZELNUT ORANGE BISCOTTI - AN ITALIAN DISH
From anitaliandish.com
Estimated Reading Time 5 mins
RACHEL RODDY’S RECIPE FOR HAZELNUT BISCOTTI | FOOD | THE …
From theguardian.com
HAZELNUT AND CHOCOLATE ORANGE BISCOTTI | TESCO REAL FOOD
From realfood.tesco.com
ORANGE HAZELNUT BISCOTTI - SHUTTERBEAN
From shutterbean.com
HAZELNUT-ORANGE BISCOTTI - BAY LAUREL CULINARY
From baylaurelculinary.com
HAZELNUT AND ORANGE BISCOTTI - YOUR BEST FRIEND IN FOOD
From sortedfood.com
ROASTED BLOOD ORANGE HAZELNUT BISCOTTI - BAKE FROM …
From bakefromscratch.com
DARK CHOCOLATE ORANGE BISCOTTI - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HAZELNUT-ORANGE BISCOTTI | COOK'S ILLUSTRATED
From cooksillustrated.com
HAZELNUT ORANGE BISCOTTI - MANITOBA EGG FARMERS
From eggs.mb.ca
VITTORIA'S ITALIAN BISCOTTI WITH ALMONDS AND ORANGE ZEST
From acanadianfoodie.com
HAZELNUT CHOCOLATE ORANGE BISCOTTI RECIPE - LOS …
From latimes.com
10 BEST ITALIAN HAZELNUT BISCOTTI RECIPES - YUMMLY
From yummly.com
ORANGE, CARAMELIZED HAZELNUT, AND TOFFEE BISCOTTI
From bakingoffscript.com
ROSEMARY, HAZELNUT & ORANGE BISCOTTI RECIPE | REFINED …
From sbs.com.au
HAZELNUT BISCOTTI WITH ORANGE FENNEL SEED AND CHOCOLATE
From twiggstudios.com
ORANGE AND WALNUT BISCOTTI RECIPE | GOOD FOOD
From goodfood.com.au
HAZELNUT AND ORANGE BISCOTTI - THE JOURNEY GIRL
From thejourneygirl.com
ORANGE AND HAZELNUT BISCOTTI | AMY TREASURE
From amytreasure.com
CHOCOLATE HAZELNUT SOURDOUGH BISCOTTI WITH ORANGE AND CINNAMON
From korenainthekitchen.com
GINGER-ORANGE BISCOTTI RECIPE | EATINGWELL
From eatingwell.com
HAZELNUT, SOUR CHERRY & ORANGE BISCOTTI - URBAN COTTAGE LIFE
From urbancottagelife.com
CHOCOLATE HAZELNUT BISCOTTI WITH A HINT OF ORANGE - TIN AND THYME
From tinandthyme.uk
PALEO CHOCOLATE ORANGE HAZELNUT BISCOTTI | SWISS PALEO
From swisspaleo.ch
ORANGE AND HAZELNUT BISCOTTI - ROBINS KITCHEN
From robinskitchenireland.com
CHEWY ORANGE AND HAZELNUT SPELT BISCOTTI RECIPE - FOOD.COM
From food.com
DELICIOUS CHOCOLATE HAZELNUT AND ORANGE BISCOTTI - MEZZE & TAPAS
From mezzeandtapas.com
ALMOND OR HAZELNUT BISCOTTI | CANADIAN LIVING
From canadianliving.com
ORANGE-HAZELNUT BISCOTTI | COOK'S ILLUSTRATED
From cooksillustrated.com
LEMON, ORANGE OR HAZELNUT BISCOTTI - HEALTHY MAMA COOKS
From healthymamacooks.com
A DOUBLE CHOCOLATE BISCOTTI RECIPE WITH A HAZELNUT & ORANGE TWIST
From camillestyles.com
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #desserts #fruit #oven #cookies-and-brownies #nuts #dietary #biscotti #equipment #number-of-servings #4-hours-or-less
You'll also love