Best 8 Hazelnut And Apricot Biscotti Recipes

BISCOTTI WITH CARAMELIZED HAZELNUTS

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

HAZELNUT AND APRICOT BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Add dried apricots after beating the dough for about two minutes. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

CLASSIC BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

CINNAMON HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
• In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

HAZELNUT BISCOTTI

Steps:

• In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well with each addition. Stir in the vanilla, then add 2 1/2 cups of the flour mixed with baking powder.
• Cut the nuts in half and add them to the dough. The mixture should be thick enough to shape by hand. If not, add the remaining flour little by little until the mixture reaches the right consistency. Wrap the dough in plastic and refrigerate for at least 2 hours.
• Preheat the oven to 375 degrees.
• Shape the dough into about 6 small loaves that are 2 inches wide, 6 inches long and 1 inch high. Lay them about 2 inches apart on a lightly greased cookie sheet.
• Bake in the oven for 10 to 15 minutes, until light gold in color.
• While they are hot, place the loaves on a cutting board and cut them on the diagonal into 1/2-inch slices. Place the cookies on the cookie sheet, making sure they do not touch. Bake again for about 10 minutes, until they are golden brown. Watch closely and do not overbake.

APRICOT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes, until fragrant. Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside.
• Place butter in the bowl of a stand mixer. Beat on medium speed until soft and creamy. Gradually add sugar and beat until light and fluffy, about 2 minutes. Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well.
• Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots.
• Divide dough in half. With lightly floured hands, form dough into two 10 x 2-inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown. Let cool on the baking sheet 15 minutes. Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.
• Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store well for one week and freeze well. Makes about 20.

HAZELNUT BISCOTTI

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.
• Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.
• Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.
• Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
• Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
• Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.

HAZELNUT, ORANGE AND HONEY BISCOTTI

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.