The best delicious Hazelnut Bread And Biscotti recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hazelnut Bread And Biscotti recipe today!
Hello my friends, this Hazelnut Bread And Biscotti recipe will not disappoint, I promise! Made with simple ingredients, our Hazelnut Bread And Biscotti is amazingly delicious, and addictive, everyone will be asking for more Hazelnut Bread And Biscotti.
What Makes This Hazelnut Bread And Biscotti Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hazelnut Bread And Biscotti.
Ready to make this Hazelnut Bread And Biscotti Recipe? Let’s do it!
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1 1/2 lb Loaf:; (1 lb loaf):
1 1/2 ts Active Dry Yeast; (1 t)
2 1/4 c Bread Flour; (1 1/2 C)
3/4 c Whole-Wheat Flour; (1/2 C)
2 tb Wheat Germ; I omitted, (2 T)
3 tb Nonfat Dry Milk Powder; (2
1/4 c Sugar; PLUS
2 tb Sugar; (1/4 C)
3 tb Anise Seed; or fennel seed,
1 1/2 tb Wonderslim; *NOTE, (2 T)
1 c Water; PLUS
2 tb Water; (3/4 C)
3/4 c Hazelnuts; chopped, (1/2 C)
*NOTE: The original recipe used 3 T vegetable oil (2 T).
Biscotti are twice-baked cookies – a favorite Italian dessert. They are
served with cappuccino, red wine or hot chocolate, and they keep so well
that you can always have a supply on hand.
Add all ingredients except the hazelnuts in the order suggested by your
bread machine manual and process on the basic bread cycle according to the
At the beeper (or at the end of the first kneading in the Panasonic or
National), add the hazelnuts. Let cool or eat warm.
To make biscotti, preheat your oven to 350 deg F. Slice cooled bread 1/2″
thick. Cut slices into fingers 1″ wide. Place on baking sheet and toast
for 15 – 20 min. The fresher the bread, the longer it needs to toast. Let
cool and store in airtight containers or freeze.
I didn’t get to make this into biscotti as it smelled so good we went ahead
and ate it!! This is an *excellent* bread. Probably very good as biscotti
also…maybe next time.