Chocolate-Orange Hazelnut Biscotti
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Chocolate-Orange Hazelnut Biscotti
  Biscotti  
Last updated 6/12/2012 1:16:08 AM. Recipe ID 45828. Report a problem with this recipe.
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      Title: Chocolate-orange hazelnut biscotti
 Categories: None
      Yield: 40 Servings
 
    1/4 c  Shelled hazelnuts
  2 1/2 c  All-purpose flour
    1/4 c  Unsweetened cocoa powder
    3/4 ts Baking soda
    1/4 ts Salt
      1 c  Sugar
      2 lg Eggs
      1 lg Egg white
  1 1/2 ts Grated orange zest
      1 ts Vanilla extract
 
  The word biscotti means "twice baked," and these Italian specialties
  do go into the oven twice: The dough, formed into a log, is baked
  until firm, and then the logs are sliced and rebaked to produce crisp
  cookies that are traditionally served with a beverage for dunking. To
  reduce the calories and fat we:
  
  * eliminated the 1/2 cup butter * reduced the amount of nuts Before
  After Calories 85 59 Fat (g.) 3 0.9 % Calories from Fat 32% 13%
  Cholesterol (mg.) 10 11
  
  Preheat the oven to 350 degrees. Spray a baking sheet with nonstick
  spray; set aside. Place the hazelnuts in a baking pan and toast for 8
  to 10 minutes, or until the skins loosen and the nuts are lightly
  browned. Place the hazelnuts in a kitchen towel and rub to remove the
  skins. Finely chop the nuts; set aside. Reduce the oven temperature
  to 325 degrees. In a large bowl, combine the flour, cocoa powder,
  baking soda and salt; set aside. In another large bowl, with an
  electric mixer at medium speed, beat the sugar, eggs, egg white,
  orange zest and vanilla until well combined.
  
  With the mixer at low speed, gradually add the dry ingredients and
  hazelnuts, and beat until well combined. Turn the dough out onto a
  lightly floured surface. Shape the dough into two 12-inch-long logs.
  Place the logs on the prepared baking sheet and bake for 20 to 25
  minutes, or until the bottoms are lightly browned and the tops are
  set. Remove the logs to a wire rack to cool for about 10 minutes,
  then cut each log diagonally into 1/2-inch-thick slices. Return the
  slices to the baking sheet and bake for another 10 to 15 minutes
  (turning the biscotti once halfway through baking), or until lightly
  toasted all over. Transfer the biscotti to wire racks to cool
  completely.
  
  Makes 40 cookies; serving size 1.
  




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Recipe ID 45828 (Apr 03, 2005)

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