Carla Lalli Music's Mocha Hazelnut Biscotti | In The Kitchen With
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- These firm but tender mocha hazelnut biscotti combine the beautiful flavors of coffee, chocolate, and hazelnut into a dunkable treat. Join chef and cookbook author Carla Lalli Music as she walks you through the recipe step by step to create cookies that don’t break apart when dipping in your favorite drink. What do you like your biscotti with? Let us know in the comments! GET THE RECIPE ►► f52.co/3C3HhKV
PREP TIME: 40 minutes
COOK TIME: 1 hour 30 minutes
MAKES: about 24 biscotti
INGREDIENTS
1 1/2 cups (67 g) hazelnuts
3 large eggs
2 tablespoons (16 g) instant coffee or espresso
2 cups (240 g) all-purpose flour
1/4 cup (20 g) unsweetened
Dutch-process cocoa powder
2 teaspoons (10 g) baking powder
1 teaspoon (3 g) kosher salt
8 tablespoons (4 ounces/ 112 g) unsalted butter, at room temperature
1 cup (192 g) sugar, plus more for sprinkling
2 teaspoons (10 ml) pure vanilla extract
1/2 cup (90 g) semisweet chocolate chips
Reprinted with permission from That Sounds So Good by Carla Lalli Music Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
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I love how she always gives alternative ingredients. It just makes it seem so much less intimidating and helps to understand the roll each ingredient plays.
Carla is just awesome. Been lovin' her for a while
Spin It!
Right?? She Riffs food, gee who else might do that?!? I love you too Ina!!
Carla and Sohla give the same “you can do it, it’s not that hard” encouragement and it’s a boon to the world ❤️❤️
The two of them working together on Ancient Recipes was fantastic!
I always appreciate Carla's tips and visual cues, they make it much easier to replicate the techniques at home. Thanks Food 52 for bringing Carla on board!
Oh my gosh! Carla on Food52?! This just made my day! She's so fun to watch and is such a good teacher. These biscotti look amazing!
We want more Carla on food52. :)
Agreed!
I love how food52 use bon appétit as recruiters. Giving people that ability to make wonderful series. I live for it.
She always sounds so genuine and humble. I appreciate the thoughtfulness with suggesting alternatives!
I love Carla so much, she makes me feel like I'm visiting a cool aunt
Or niece, depending on how old you are 😁
Parasocial
Carla, Sohla and Claire are by far my favorite chefs. Cant wait to try this recipe
Thanks for watching John, happy baking!
Man! It's good seeing you again. You are one of the best!
The biscotti looks amazing and so do you Carla! Loved your outfit!
Oh Carla!! I have missed your videos! So glad to see a new video from you!
She does videos on her own channel! It’s just called her name. I’m not a member, but she also has a patreon.
I can't speak for other regions in Italy, but in Toscana we call these cantucci (a biscotto is a cookie) and we dip them in Vino Santo. Also Carla is rocking that jumpsuit!
I had biscotti dunked in Vino Santo and taste amazing 😋
I love you Carla! You and Sohla are simply the Best!
Cool they got Carla, Rick and Sohla now ! 😀
Carla is my favorite cooking personality
Carla is always such a delight! ❤️
Carla's recipes never fail and she's always delightful to watch in videos. She's so relaxed and good humored but still teaching her method of doing whatever she's doing. Love her.
Carla is the best please feature her more.
These look delicious and thankyou so much for the metric quantities. A tip, before you shape the biscotti dough, is to pop it in the fridge for 30 mins or so to firm up. Makes it easier to shape. I love biscotti with butter because they have so much more flavour.
I've legit loved Food52 from the day it started but seeing Carla on here.. omg yay! Also the biscotti looks fancy yet doable, I love how much she likes and uses hazelnuts, def one of my favorite flavors.
There is no cook I love more than Carla Music
LOVE THIS! Thank you! It's nice to finally find a recipe that works perfect.
I appreciate how real and unpretentious you are, Carla! You know so much about food but are so warm and inviting to peeps like me who don't know so much but what to learn
I always enjoy watching Carla create.
So glad to see Carla here!
I always wanted to learn how to make biscotti. And thanks for using a glass mixing bowl!
Always enjoy you Carla, your knowledge and way of communicating the instructions makes it interesting and easy to follow. Thanks so much❤️
These look and sound so good!!!
Made these last weekend and truly, so easy, so delicious (not overly sweet like a lot of desserts). Thanks for the recipe!
This looked so delicious I had to try it… and it turned out amazing! It is probably my new favourite cookie 😄❤️
I also love that the recipe uses the extra egg yolk. I hate it when I have an extra egg yolk or white which I don’t know what to do with 😂
Thanks for sharing. You made biscotti less intimidating! Ordered the book!
This is the best tasting/texture biscotti recipe I've ever made!! 🎉
Your Biscotti recipe superb ...I bake 2x a week, definitely the favorite cookies of my family ❤
16:19 And if you will remember back to that time, your elders drank their Sambuca with Aniseed Biscotti, didn't they? There's nothing like it. Licorice is one of the most delicious flavors on this planet! I used to order licorice from around the world, and those intensely bitter hard black licorice pieces about 1/8" x 1/8" they sell in Italy were some of my favorites. No other Americans liked them, and I weep for them (but not really).
The best Biscotti
More Carla, please! Love her
You had me at Averna amaro, as shown in the opening and closing shots. Going to make this just for that dipping experience.
Oh my I miss Carla!!!!! Thank you food52 love love love!
all carla all the time
i don't think i can trust someone who pronounces biscotti the way Carla does, to teach me how to make biscotti.
OUR FOOD MOM ❤️
Oh, how I have missed Carla's vibe.
These look amazing!! So glad to see Carla here and hoping for more videos 😍
Love to see Carla in a video!
❤Thank you so much❤
She is just so wonderful
Pistachios and dried cranberries make a nice biscotti
Love Carla!
So excited to try this!!
I make a German-Jewish Mandelbrot which is so similar. My batter is slightly looser and I don’t form it into a finite shape. The end pieces are for the baker…yum! I make either toasted slivered almond or chocolate chip. They don’t last long on the holidays :)
Love Carla videos so much
Ahhh, I'm so happy this video exists. I tried making these last week and it was a major fail. I will be trying again today now that I have the video for help!
Hi, I'm making this soon as well, do you have any tips from your experience? :)
I enjoyed your prep and patter. Loved the variations you mentioned. I've made biscotti before, but your recipe looks like a winner. Thanks 👍🏾
❤You had me a chocolate, coffee & hazelnut
I don't even have to watch the video and I liked it.
CARLAAAAAA YAAAAAAS! Love this woman!!!
dude sometimes ur vids are my lullaby
MORE CARLAAAA!
Yum I will make this for sure
Carla is stunning!
I would like to make the biscotti but the recipe says 1 1/2 cups of hazelnuts and the link to Food52 says 1/2 cup. Can you tell me which amount is correct please. Thank you.
Hi Carla, i made this delicious biscotti and was very pleased. I have a question, i have noticed the ingredients are in both cups and grams, i have measured and especially the flour seems that in grams it's more than the cups measure, should the rights measure be by cups or grams?
My dough seemed to be firmer than the one in the recipe. Thank you so much, still i most love hazelnut ❤
Great recipe!
Interesting biscotti pronunciation, haven't heard that before. Maybe a regional thing?
It's a common enough Italian-American pronunciation, the proper Italian would be more like bees-Cot-tee emphasis on the middle syllable but the different American accents change it just slightly
👏👏👏👏
I only watched for Carla!
Subscribing purely because of Carla
Can I substitute instant coffee with filtered coffee and what is the proper ratio, please?
Your recipe is just amazing. I followed your recipe and it was really delicious. Thank you so much!!!
Love u Carla!
Very very good recipe 👍!
Carla is the best :D
Sohla and now Carla? you guys are spoiling us
i love your coveralls. 😍
Looooove this yummy recipe. Also love the outfit...is...is...is that a jumpsuit!!?? I am a child of the 60s/70s so the 1980s were my prime time for seeing bands..all new wave and brit pop punk...I was in my late teens and into my 20s; and I HAD A JUMPSUIT. I thought I was very cool in it. Must have a jumpsuit in the 80s, just like one must have biscotti to dip in coffee. You are awesome!
Wait, Carla is with Food52 now as well? What else did I miss? :D
I know, it's like Christmas Day or something finding this video today :P
❤❤❤
I see Aunt Carla, I click.
I encourage you, and everyone really, to measure your hand. My hand when flat, with thumb aligned with fingers is just a 4.1 inches wide, when fanned (the furthest I can stretch) the distance between the tip of my thumb to the tip of my pinky is 8.7 inches. Measure once and you always have a ruler.
Great video, Carla 😊 And great outfit - nails, lips, hair are all looking gorgeous!
More Carla please @food52 ! 🤩
Just a general question for baking… when should you use convection bake v a regular bake setting? How should these be baked?
Wonderful
Hehe great 👍
I have a huge crush on Carla
Hi Carla, any difference in taste when using raw and toasted hazelnut?
Thank you.
I might be jaded but I think Carla figured out if she wants a bestseller like Claire she has to offer free videos.
What is the oven temperature for the first and the second bake please?
what temp do you bake at Carla!!
What can be used in place of eggs
Would these turn out the same if you used a gluten free flour?
How long is the second bake?
carla!!!
They need a cappucino for dipping but then again I would eat them plain. : )
Ok, but where do I get that jumpsuit?
Hey team - you may want to get someone to check the book link on the recipe page :-)
MOMMM
I bet these are nice with coffee or a tall glass of cow juice 😋.
Carla, I'm just now starting on your recipe, and you have 1.5 cups of hazelnuts converted to only 67 grams. 1.5 cups of hazelnuts is about 200 grams, not 67 grams. However, it looks like you are using only about a half-cup of hazelnuts in the video, which WOULD put the mass calculation at 67 grams.
As @vanessacampbell4655 mentioned "the recipe says 1 1/2 cups of hazelnuts and the link to Food52 says 1/2 cup. Can you tell me which amount is correct please," so it sounds like the measurement is actually 67 grams, or only 1/2 cup.
Would you please verify?
This is interesting...is biscotti the name for all the twice baked cookies in America? In Italy biscotti is the word used for all type of cookies🤔 only cantucci are baked twice and we don’t call them biscotti 🤣
In America, these are the only twice baked cookies I know of.
I just realized today that their real name is cantucci. And I've been eating them for years. I think most countries outside of Italy call them biscotti, maybe because many cafes that serve them call them biscotti, especially Starbucks. I'm located in Asia. Made my first batch yesterday and I'm looking for more recipes on Ig and all that's popping up are assorted biscuits. That was an enlightening moment. LoL.