Best 2 Cherry Hazelnut Biscotti Recipes
**Cherry Hazelnut Biscotti: A Delightful Italian Treat**
If you're looking for a delectable treat to indulge in or share with loved ones, look no further than cherry hazelnut biscotti. This classic Italian cookie is characterized by its twice-baked texture, resulting in a crispy exterior and a soft, chewy interior. The combination of sweet cherries and nutty hazelnuts adds a delightful flavor profile that will tantalize your taste buds.
In this article, we'll provide you with two irresistible cherry hazelnut biscotti recipes—one for a classic version and another for a gluten-free option. Both recipes are easy to follow and require minimal ingredients, making them perfect for home bakers of all skill levels. Whether you're a fan of traditional Italian cookies or seeking a gluten-free alternative, these recipes have got you covered. So, gather your ingredients, preheat your oven, and let's embark on a delicious baking journey!
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.)
CHERRY HAZELNUT BISCOTTI
Presents from the pantry are a tradition with me-and this crusty coffee "dunker" is a favorite! Stuffed with fruits and nuts, it freezes well and can be made a month ahead of busy holidays. Dried cranberries can be substituted for cherries.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In another bowl, whisk the eggs; add the sugar, oil, lemon juice and vanilla. Add to the dry ingredients just until combined. Stir in cherries. , Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x3-in. rectangle. Bake at 325° for 30-35 minutes or until golden brown., Carefully remove to wire racks; cool for 15 minutes. Reduce heat to 300°. Transfer biscotti to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment-lined baking sheets. , Bake for 15 minutes or until firm. Turn and bake 10-20 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 175 calories, Fat 7g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will result in the best-tasting biscotti. Look for plump, ripe cherries and hazelnuts that are free of blemishes.
- Don't overmix the dough: Overmixing will make the biscotti tough. Mix just until the ingredients are combined.
- Shape the dough properly: The dough should be shaped into a log that is about 12 inches long and 2 inches wide. This will ensure that the biscotti bake evenly.
- Bake the biscotti until they are golden brown: The biscotti should be baked until they are golden brown on the outside and firm on the inside. This will take about 25-30 minutes.
- Slice the biscotti while they are still warm: This will make them easier to slice and will prevent them from crumbling.
- Store the biscotti in an airtight container: The biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Cherry hazelnut biscotti are a delicious and easy-to-make treat that is perfect for any occasion. They are perfect with a cup of coffee or tea.
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