Jul 3, 2012

HAZELNUT BISCOTTI - Baking with Julia

English / Italiano


These deliciously crunchy cookies reminds me of the Italian "Cantucci".
They are beautifully dry and crunchy that you don't need to feel inelegant if you dunk them in your coffee, tea or milk!

I made them with homemade 
blanched hazelnuts, with homemade blanched almonds (adding 1 teaspoon of pure almond extract) and with hazelnuts-almonds-and-raisins (adding 1 teaspoon of pure almond extract) and by all three variations replaced a great part of the AP flour with whole wheat flour. The salt and the sugar where replaced by sea salt & vanilla and homemade sugar & vanillaWe loved the 3 varieties! 

Warning: there's no way to hide and eat them: you'll be given away buy the crunch crunch crunch!

Have a look at Julia's video, to see how incredibly easy this recipe is!
And please, visit the hosting ladies' blogs: Jodi of Homemade and Wholesome and Katrina of Baking and Boys for the recipe description.
(If you haven't read my previous posts, you may be wondering why I've written the full recipe in Italian. Since the book has not been translated into Italian, TWD's administrators have kindly given me the permission to translate the recipes of the book for my Italian speaking friends, who do not understand English).
Fancy joining this fabulous baking group? Please find the rules here.  


Il video di Julia vi mostrerà quanto sia semplice la preparazione di questi biscotti.
Mentre sul blog delle Hosting Ladies 
Jodi of Homemade and Wholesome and Katrina of Baking and Boys troverete la descrizione della ricetta (in inglese).
(Dato che il libro non è stato tradotto in italiano, gli organizzatori del gruppo mi hanno dato il permesso di tradurre e scrivere la ricetta al completo per tutti gli amici che non parlano inglese e che non possono così approfittare delle ricette delle "Hosting Ladies").

Questi biscotti deliziosi e croccanti mi ricordano i famosi "Cantucci".
Sono squisitamente secchi e croccanti che sembrano fatti apposta per essere immersi nel caffé, thé o latte, ... in barba al Galateo!
Attenzione: impossibile mangiarli di nascosto: il loro crunch crunch crunch sarà percettibile persino dal vostro vicino! 

Biscotti alle nocciole

Ingredienti per circa 4 dozzine
480 ml acqua
1 cucchiaio di bicarbonato di sodio (la ricetta originale ne usa 3)
100 g nocciole con la pellicina
235 g farina (io ho utilizzato 95 g di farina integrale e 140 di farina)
1/2 cucchiaino di bicarbonato di sodio
1/4 cucchiaino di sale (ho utilizzato sale marino vanigliato)
2 uova grandi
2 cucchiaini di liquore alla nocciola, come Frangelico * (non l'ho utilizzato)
1 cucchiaino di estratto di vaniglia puro
150 zucchero (ho utilizzato 65 di zucchero vanigliato fatto in casa e 85 di zucchero semolato).

Ho rifatto la stessa ricetta altre due volte:
1) ho sostituito 100 g di nocciole con 100 g di mandorle sbucciate e aggiunto 1 cucchiaino d'estratto puro di mandorla.
2) ho sostituito 100 g di nocciole con 40 g di uvetta, 30 g di mandorle sbucciate e 30 g di nocciole  e aggiunto 1 cucchiaino d'estratto puro di mandorla.

Procedimento:
Preparare le nocciole
Innanzitutto togliere la pellicina e tostare le nocciole (cliccare qui per il procedimento).
Quando le nocciole si sono intiepidite, tritarle grossolanamente e metterle da parte.
Preriscaldare il forno a 150°C e foderare una teglia con carta da forno.

L'impasto:
In una ciotola di media grandezza mescolare la farina, il bicarbonato e il sale.
In un'altra ciotola, sbattere le uova con il liquore, la vaniglia e lo zucchero.
Aggiungere gli ingredienti secchi al composto di uova e mescolare con un cucchiaio di legno. Aggiungere le nocciole e continuare a mescolare, fino a quando non siano ben incorporate (l'impasto sarà abbastanza solido, quindi non esitate a mescolarlo con le mani, farete molta meno fatica).

Infarinare le mani (io le ho bagnate), prendere metà dell'impasto, appoggiarlo sulla carta da forno e tirarlo per formare di salsicciotto (non preoccupatevi se il salsicciotto non sarà perfetto; non c'é bisogno di lisciare l'impasto: il calore del forno lo farà per voi!).
Ripetere con il resto dell'impasto, facendo attenzione di lasciare almeno 8 cm tra un salsicciotto e l'altro (foto 1).

Cottura:
Cuocere per esattamente 35 minuti. Trasferire la teglia su una griglia e lasciar raffreddare per almeno 10 minuti (foto 2).

Seconda cottura:
Con un coltello seghettato, tagliare i salsicciotti in fette spesse 1.5 cm (diritto o in diagonale) e appoggiarle sul fianco (foto 3). 
Infornare a 150°C per 10-15 minuti. I biscotti saranno pronti quando avranno raggiunto un colore dorato (se non utilizzate una teglia bucherellata, sarebbe consigliato girare i biscotti a metà cottura).
Far raffreddare su una griglia (foto 4).
Questi biscotti si conservano per circa un mese in un contenitore ermetico, ma vi sfido a non finirli prima!


Picture 1
: chubby logs are formed. 
Picture 2: the logs after the first baking.
Picture 3: preparing the cookies for the second baking.
Picture 4: the baked biscotti are cooling down.
(Please click here to see how to blanch & toast your nuts)

Vi andrebbe di unirvi a questo meraviglioso gruppo di cucina? Il regolamento lo trovate qui.



A heap of biscotti with hazelnuts, almonds and hazelnuts-almonds-raisins. I've tripled the original dough recipe and added the wished nuts.

Un bel mucchio di biscotti con nocciole, mandorle, nocciole-mandorle-uvetta.
Ho triplicato gli ingredienti dell'impasto base e aggiunto le noci a piacimento.


Dove acquistare il libro. You can buy the book from:



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39 comments:

  1. All of your variations look great! And you're right, the crunch will definitely give you away!

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  2. They all look great! I like the whole wheat variation

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  3. wow.. 3 varieties.. and so much biscotti!! like the sound of the whole wheat one..maybe I should give it a shot one of these days!!!

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  4. Carola, I am just so impressed with all the work you put into baking these cookies, again. Three variations on the main theme and they all do sound delicious and look just perfectly baked. Wonderful photos too! I always enjoy looking at the photos and reading all your detailed descriptions!

    Sieht alles so lecker aus!

    ReplyDelete
  5. Your biscotti turned out perfectly! I loved these too.

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  6. Mmmm. So motivated to make 3 batches! Of course, considering how fast mine were eaten, I should have probably done the same! They look divine!

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  7. Doesn't mean cantuccini and biscotti di Prato the same? Three different batches, congrats


    Ulrike @Küchenlatein

    ReplyDelete
  8. Replies
    1. Thank you Lisa, your garden is BEAUTIFUL!

      Delete
  9. Wow, a triple batch! I wanted to and would have used whole wheat flour, but since I was hosting decided to stick with the recipe. Good to know it worked!

    ReplyDelete
    Replies
    1. Thanks for hosting, Katrina.
      I "toss in" WW flour in almost every recipe... sometimes more, sometimes less but I try to stick to it (so I can have more, since it becomes healthier...that's the trick!!)

      Delete
  10. I hadn't seen the video!! Thanks for sharing it!!!

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    Replies
    1. Thank you Mireia, this video was a great help for me, too.

      Delete
  11. I love all 3 of your versions! Brava!

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    Replies
    1. Thank you Lizzy, yours looks great!
      I love white chocolate!

      Delete
  12. Nice variations! We changed our up, too.

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  13. I'm glad you had the video! That was really fun to watch! I wish I tripled the recipe. I totally want some more now. :P

    ReplyDelete
    Replies
    1. Well Jen, let's go back to the kitchen, 'cause I'd like some more as well!
      The next time, I'll try to freeze them.

      Delete
  14. These look delicious. Thanks for sharing the video as well!

    ReplyDelete
    Replies
    1. Thank you, yummychunklet.
      I've visited your blog but could not find them.
      Have you made them?
      I think you should :-)

      Delete
  15. WOW were you ambitious! They all look great! I hope you enjoy eating/sharing them.

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    Replies
    1. We all loved them. What a pity you found them "boring".
      Did you try the "dunking version"? Yummy!

      Delete
  16. I love that you posted the video - fantastic! They look beautiful!!

    ReplyDelete
    Replies
    1. Thank you Kristine.
      The way she made the log helped me a lot. No matter how messy it is: it will come out just fine!

      Delete
  17. You are right, there is no hiding when eating these.
    Your cookies look great.

    ReplyDelete
    Replies
    1. the solution is: "quietly dunk them" and nobody will notice :-)

      Delete
  18. Replies
    1. You are welcome, Margaret.
      It was a great help!

      Delete
  19. I've always wanted to make biscotti. This looks delicious!

    ReplyDelete
    Replies
    1. Thank you Cathleen.
      Well, this is a good recipe to start with: it's sooo easy and really delicious.

      Delete
  20. Weren't these good? I like your flavor combinations!

    ReplyDelete
    Replies
    1. Thank you Guyla.
      I agree with you: this recipe is a winner!

      Delete
  21. Your biscotti look perfect!

    ReplyDelete
    Replies
    1. Thank you Spike,
      I'm sure your mother will love them!

      Delete
  22. You're so right--there's no way to eat these quietly! I didn't love them but I still found myself munching and crunching on them all day. Hah!

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  23. vanilla sugar!! what a great idea! They look delicious.

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  24. Wow! Three versions - ambitious to say the least!

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  25. This is Ursula (alias Alvarosa) from Cookie Rookie - sorry I didn't answer your question on the pistacchio cranberry biscotti. I blogged and went on holiday in the very same minute :o]. I used unsalted nuts and non-sugared cranberries. But I usually love salted nuts. Next time I would definitely also use salted pistacchios here! Liked them like that, but salted might be even better.

    ReplyDelete

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