days.**.
TIPS *Pulse biscotti in food processor to make
In a small bowl, combine cherries and marsala. Distribute 1/2 of mixture between 4 serving glasses. Top with 1/2 the biscotti and 1/2 the mousse. Repeat layers.
Serve trifles with reserved biscotti.
on 2 baking sheets. Bake biscotti until firm, about 15 minutes
resh ginger.
Omit the hazelnut liquer and add 1 1
et aside.
Making the Hazelnut Paste.
While the cheese
butter, eggs, milk and chocolate hazelnut spread into the bread machine
nch-thick slices.
Arrange biscotti, cut sides down, on 2
aking sheets from oven; turn biscotti over.
Bake another 10
ne cut side of each biscotti. Allow to set at room
Preheat oven to 350 degrees F (180 degrees C).
Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.
Cut the loaf diagonally into 1/4-1/2 inch ...
eep them crisp. Stored properly, biscotti will last up to a
Prepare the hazelnut mascarpone creme:
In a
ore oil for a softer biscotti, less oil for a crunchier
cutting board. Slice the biscotti diagonally very thinly (about 1
eanwhile, to make the baklava biscotti, preheat oven to 400\u00b0F
uffin cups, then crumble the biscotti into the bottom of each
Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling
Heat hazelnut spread in metal bowl over
Stir in sweetened condensed milk, hazelnut spread, salt and almond extract
00b0C. If you are using hazelnut meal, skip to step 4