Chocolate Hazelnut Biscotti. Chocolate Hazelnut Biscotti: Preheat oven to 350 degrees F (177 degrees C). To toast hazelnuts: spread on a baking sheet and bake for about 15 minutes or until lightly browned and fragrant, and the skins start to blister and peel. Remove from oven and cover the nuts with a clean dish towel. Let the nuts 'steam' for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts. Cool and then chop coarsely. Reduce the oven temperature to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper. In a food processor, fitted with the metal blade, place the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine. Then, in a large bowl, sift or whisk together the flour, cocoa powder, espresso powder, baking soda and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and vanilla extract until combined (about one minute). With floured hands divide the dough in half. Makes about 30 biscotti. Bagels. Coffee Cake. This is a Southern Living recipe that a friend shared with me. It is a moist and delicious cake with a yummy pecan topping. It would be wonderful to bake for breakfast if you had overnight company. Actually, it would be wonderful to bake anytime, even if it's just for you. I used a petal shaped pan that I bought at Williams Sonoma about 10 years ago.
I checked their website and didn't see it, but I found one at Chef Tools. The only difference I could see is that... ...mine has a removable bottom. Cream Cheese Coffee Cake 1/2 cup butter, softened1 (8ounce) package cream cheese, softened1-1/2 cups sugar2 eggs2 cups all-purpose flour2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 cup milk (I used buttermilk, and I recommend it)1 tsp vanillaTopping Beat butter and cream cheese at medium speed until creamy.
Topping1/2 cup firmly packed light brown sugar1/2 cup flour1/2 cup pecans1/4 cup melted butterCombine ingredients. Beat softened butter and cream cheese together: Pour into greased pan: Donuts. Strudel. Whenever the word “brunch” is mentioned, and especially Easter brunch, this coffee cake drifts through the wide open space of my mind. Yeah, right! I WISH my mind was a wide open space. To tell the truth, it is crowded with ideas on what I’m going to create next in the OtherWorldly Kitchen. Spring is here. Finally! Nevertheless, as I was saying, this coffeecake drifts through my very crowded mind whenever brunch is mentioned. I give it to them, of course, but always reluctantly, because after they see for themselves how easy it is to make, they may begin to question ALL of my seeming feats of culinary magic. Plus they might give the recipe to 50 of their closest friends, which would mean that everyone (maybe even one of my family members) would bring this same coffeecake to Easter brunch.
But I’m sure that YOU will keep this recipe strictly to yourself, right? Raspberry Cream Cheese Coffee Cake 2 cups King Arthur unbleached, all-purpose flour, sifted 1 teaspoon baking powder ½ cup milk Icing.