Chocolate Hazelnut Biscotti
Chocolate Hazelnut Biscotti might be a good recipe to expand your hor d'oeuvre collection. One portion of this dish contains about 1g of protein, 1g of fat, and a total of 53 calories. This recipe serves 60. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 43 people have made this recipe and would make it again. A mixture of prune, ground cinnamon, soymilk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a very affordable recipe for fans of Mediterranean food. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is solid. Users who liked this recipe also liked Chocolate-Hazelnut Biscotti, Chocolate Hazelnut Biscotti, and Chocolate Hazelnut Biscotti.
Servings: 60
Ingredients:
½ Tbs. baking powder
2 tsp. baking soda
4 ½ Tbs. light brown muscovado sugar
1 cup cocoa powder
1 tsp. ground cinnamon
2 tsp. ground cinnamon
⅛ tsp. ground nutmeg
⅔ cup chopped hazelnuts
¼ cup prune pur8Ee
¾ cup rolled oats, processed into flour
½ tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
½ cup enriched plain soymilk
1 cup organic sugar
⅔ cup unbleached flour
1 Tbs. pure vanilla extract
1 1/3 cups whole wheat pastry flour
Equipment:
baking sheet
oven
kitchen towels
bowl
food processor
mixing bowl
serrated knife
spatula
Cooking instruction summary:
Preheat oven to 350F. Spray 2 baking sheets with olive oil, and set aside.To make Biscotti: Put hazelnuts in a single layer on a third dry baking sheet. Toast for 5 to 7 minutes, or until lightly brown, stirring frequently. Remove from oven, and fold inside a clean kitchen towel. Set aside for 10 minutes, rubbing from time to time to remove excess skin. Transfer nuts to a small bowl.Combine flours, oats and cocoa in a large mixing bowl. Stir in baking powder, baking soda, salt and cinnamon, and set aside. Put tofu in food processor, and pur8Ee. Add prune pur8Ee and sugar, and process again. Add vanilla and soymilk, and process until smooth. Fold tofu mixture into dry ingredients, and add hazelnuts. Divide dough into 4 sections, and turn onto a lightly floured work surface. Form 4 2×9-inch logs. Place on baking sheets, 3 inches apart. To make Cinnamon Topping: Combine all ingredients in a small bowl. Sprinkle topping over logs, and press topping gently into dough.Bake for 30 minutes, or until very firm to the touch and browned. Remove from oven, keeping oven on, and cool on baking sheets for 10 minutes. Transfer logs, using metal spatula, to work surface. Using serrated knife, cut logs diagonally into 3DA4-inch-wide slices. Place slices, cut side down, on large dry baking sheet. Bake for 15 minutes. Turn biscotti over, and bake 15 minutes more. Turn oven off, leaving biscotti in oven for an additional 10 minutes. Remove biscotti from oven, transfer to racks and cool.
Step by step:
1. Preheat oven to 350F. Spray 2 baking sheets with olive oil, and set aside.To make Biscotti: Put hazelnuts in a single layer on a third dry baking sheet. Toast for 5 to 7 minutes, or until lightly brown, stirring frequently.
2. Remove from oven, and fold inside a clean kitchen towel. Set aside for 10 minutes, rubbing from time to time to remove excess skin.
3. Transfer nuts to a small bowl.
4. Combine flours, oats and cocoa in a large mixing bowl. Stir in baking powder, baking soda, salt and cinnamon, and set aside. Put tofu in food processor, and pur8Ee.
5. Add prune pur8Ee and sugar, and process again.
6. Add vanilla and soymilk, and process until smooth. Fold tofu mixture into dry ingredients, and add hazelnuts. Divide dough into 4 sections, and turn onto a lightly floured work surface. Form 4 2×9-inch logs.
Place on baking sheets, 3 inches apart. To make Cinnamon Topping
1. Combine all ingredients in a small bowl. Sprinkle topping over logs, and press topping gently into dough.
2. Bake for 30 minutes, or until very firm to the touch and browned.
3. Remove from oven, keeping oven on, and cool on baking sheets for 10 minutes.
4. Transfer logs, using metal spatula, to work surface. Using serrated knife, cut logs diagonally into 3DA4-inch-wide slices.
5. Place slices, cut side down, on large dry baking sheet.
6. Bake for 15 minutes. Turn biscotti over, and bake 15 minutes more. Turn oven off, leaving biscotti in oven for an additional 10 minutes.
7. Remove biscotti from oven, transfer to racks and cool.
Nutrition Information:
covered percent of daily need
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