Italian-food

Italian Hazelnut Biscotti Recipe

A classic Italian biscotti makes for the perfect breakfast snack, or even a light appetiser for those long summer nights. Feel free to include a teaspoon of chocolate if you’re feeling adventurous, or stick to the classic hazelnut recipe which is just as good!

Biscotti is the perfect treat for those who have an enormous sweet-tooth, and is the perfect treat when paired with a morning tea or coffee.

RELATED: Easy Dessert Recipes – Affogato

Ingredients

3/4 cup butter

1 cup white sugar

2 eggs

1.5 tsp vanilla extract

2.5 cups all purpose flour

1 tsp ground cinnamon

3/4 tsp baking powder

1/2 tsp salt

1 cup hazelnuts

Method

  1. Preheat the oven to 350ºF (170-180ºC), and line a tray with baking paper. Grease lightly if you want to place the biscotti directly over the tray.
  2. Combine the butter and sugar into a bowl until light and fluffy in texture. Whisk through the eggs one-by-one, then add the vanilla extract.
  3. Sift the flour, cinnamon, baking powder, and salt into the egg mixture. Beat well, then include the chopped hazelnuts.
  4. Create two equal logs with the dough, and apply directly over the lined tray.  Bake for 30-40 minutes until golden brown and the centre is firm. Keep an eye on the time, since it’s really easy to overcook these delicious treats!
  5. Remove the biscotti, then slice diagonally before spreading them out onto the tray. Cook again for 10 minutes, then leave to cool. Store in an air-tight container in the pantry or fridge to save them for another day.

Image and Recipe via Yummly, Heather Homemade

January 11, 2015

Easy Italian Dinner Recipe: Spinach and Ricotta Cannelloni

This hearty italian meal is high in taste and low in calories. Spinach and ricotta cannelloni allows you to enjoy the full satisfaction of a rich pasta dish, but not the guilt of a creamy carbonara or meaty bolognese. Spinach is high in iron, while fat-free ricotta is high in calcium and protein. One of the best things about making pasta is the prospect of leftovers for the next day. With cannelloni, you can even freeze the left overs to reheat and eat at a later date.

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Ingredients

1lb reduced-fat/skim ricotta

7oz spinach leaves, chopped

1 (large) clove garlic, crushed

8 tubes Cannelloni (or fresh lasagne sheets)

16oz tomato-based pasta sauce

2oz Parmesan cheese, grated

Method

  1. Pre-heat the oven to 390ºF. Put the ricotta, spinach and garlic into a bowl and mix together well.
  2. Stuff mixture into cannelloni shells. If using lasagne sheets, spoon mixture down middle of sheet and roll into a tube.
  3. Spread a layer of tomato sauce over the base of a medium-large ovenproof dish. Place the cannelloni tubes side-by-side, arranging to best fill the dish. Pour over the remaining tomato sauce and sprinkle parmesan on top. (You can add more parmesan at the end if you desire) Bake cannelloni in the oven for 20-25 minutes or until pasta is tender.
October 13, 2014