ALMOND CHOCOLATE BISCOTTI
My neighbors look forward to getting my gifts of these chocolate-covered cookies. I love that this chocolate biscotti recipe is such a cinch to make. -Ginger Chatfield, Muscatine, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12x2-in. log., Bake 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool 20 minutes., Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chip mixture as directed.
Nutrition Facts : Calories 126 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 117mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE ALMOND BISCOTTI
"During college, I came across a chocolate biscotti recipe and played around with it until I came up with this one," relates Lori Hinze of McCook, Nebraska. "It's great with tea or coffee for dunking."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 13 cookies.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 190 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
- Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
- Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams
ALMOND CHOCOLATE BISCOTTI
There's nothing better than a hot cup of joe and a crispy biscotti. Unless, of course, you're enjoying them at a cafe in Italy! :) I was always intimidated to make these, but found them to be a sinch to make and can't wait to try them again.
Provided by Lisa Pizza
Categories Dessert
Time 1h40m
Yield 18 cookies
Number Of Ingredients 8
Steps:
- Have all ingredients at room temp.
- To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
- Watch carefully as nuts burn quickly.
- Preheat oven to 325 degrees F.
- In a medium bowl, combine the flour, baking powder and cocoa.
- Whisk to combine.
- Add almonds and stir to mix.
- In a large mixing bowl, cream butter, sugar and extract at medium speed.
- Add the eggs and beat until smooth- 2 minutes.
- Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
- Turn the dough onto a lightly floured surface.
- With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
- Line a baking sheet with parchment paper.
- Transfer the log to the paper.
- Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
- Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
- Remove the pan from the oven to a cooling rack.
- Reduce oven temp to 275.
- Allow the log to cool for 15 minutes.
- Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
- With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
- Place the slices cut side down onto baking sheet.
- Bake until dry and crisp 30-35 minutes.
- Remove from oven and allow to cool completely- 1 1/2 hours.
- They will continue to harden as they cool.
- They will store in an airtight container for one week.
- Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
- Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!
ALMOND AND CHOCOLATE CHUNK BISCOTTI
Steps:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together the flour and the baking powder.
- In a stand mixer fitted with the whip attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes. Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.
- On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3 inches (8 cm) in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart. Dampen your hands and smooth the surface of the logs.
- Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes. (They will flatten out during baking.) Remove the baking sheet from the oven and decrease the oven temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10 to 15 minutes.
- Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices 1/2 inch (1.5 cm) thick. Place the cookies, cut sides up, in a single layer on the baking sheet. (If necessary, use an additional baking sheet.) Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely; they'll continue to firm up as they cool.
- Storage
- The biscotti will keep in an airtight container for up to 1 week.
- Variation
- You can substitute 1 1/2 cups (240 g) chocolate chips for the chopped chocolate, if you like, although I prefer the irregularity of chocolate chunks in these cookies.
ALMOND CHOCOLATE BISCOTTI (USING CAKE MIX)
This is a quick biscotti recipe that starts off with a chocolate cake mix. Very quick and easy and perfect for after dinner drinks or coffee.
Provided by mary winecoff
Categories Dessert
Time 1h30m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well.
- Stir in the almonds and miniature chocolate chips.
- Divide dough by half.
- On ungreased baking sheets, shape each portion into a 12 x 2 log.
- Bake at 350F for 30-35 minutes or until firm to the touch.
- Cool for 15 minutes.
- Transfer to a cutting board; carefully cut diagonally with a serrated knife into 12 inch pieces.
- Place cut side down on baking sheets.
- Bake for 10 to 15 minutes or until firm.
- In a heavy saucepan over how heat, melt vanilla chips and shortening.
- Drizzle over biscotti; let stand until hardened.
- Store in airtight container.
Nutrition Facts : Calories 164.5, Fat 7.7, SaturatedFat 2.9, Cholesterol 17.1, Sodium 158.6, Carbohydrate 17.5, Fiber 0.8, Sugar 8.8, Protein 2.2
CHOCOLATE ALMOND BISCOTTI
Steps:
- Position the oven racks so that they are evenly spaced, with one rack in the center. Preheat the oven to convection bake at 325°F. Line a cookie sheet with parchment paper.
- In a medium bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Put the chocolate and 1/2 cup of the flour mixture in the bowl of a food processor fitted with the steel blade. Process for 1 minute, until the chocolate is very finely ground. Remove from the processor and mix with the remaining flour mixture.
- In the bowl of an electric mixer, beat the eggs and sugar together at high speed until pale and thick. Beat in the vanilla and almond extract. Reduce the speed and gradually mix in the flour and chocolate mixture. Turn off the mixer and stir in the almonds.
- Divide the dough in half. Shape each part into a log 12 to 14 inches long and 2 inches wide and place on the prepared cookie sheet, spacing the logs at least 4 inches apart. Bake in the center of the oven for 20 to 25 minutes, until firm to the touch.
- Remove the cookie sheet from the oven and place it on a wire rack to cool for 10 minutes. Reduce the oven temperature to 275°F.
- Slide the baked logs onto a cutting board. Using a long serrated knife, cut each log diagonally into 1/2-inch slices. Arrange the biscotti cut side down on two or three cookie sheets lined with parchment paper. Place them in the oven on multiple racks and bake for 7 to 8 minutes on one side, turning the cookies over to bake for 7 to 8 more minutes. Remove the biscotti to a wire rack and let cool completely. Store them at room temperature in an airtight container for about a month, or freeze them for up to 5 months.
CHOCOLATE-ALMOND BISCOTTI
These are great dipped in coffee or eaten by themselves. They make a nice gift when put in a large coffee mug.
Provided by johnvac52
Categories Dessert
Time 1h20m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a cookie sheet and set aside.
- Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
- Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
- Beat in eggs and almond extract.
- Beat in as much of the flour as you can with mixer.
- By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
- On pieces of wax paper, shape dough into two 14 inch long rolls.
- Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
- Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
- Cool on cookie sheet for 1 hour.
- Cut each roll diagonally into 1/2 inch thick slices.
- Place slices, cut sides down, on ungreased cookie sheets.
- Bake 8 minutes.
- Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
- Remove from cookie sheets to wire racks.
- Cool completely.
- If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
- Add 1 teaspoon of shortening to each bowl.
- Microwave on high for 1 minute, stirring once; stir.
- If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
- Dip biscotti into mixtures or drizzle over tops.
Nutrition Facts : Calories 125.3, Fat 5.8, SaturatedFat 2.6, Cholesterol 23.4, Sodium 89.8, Carbohydrate 16.6, Fiber 0.8, Sugar 8.5, Protein 2.2
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