BISCOTTI AL CIOCCOLATO E NOCE (DOUBLE CHOCOLATE WALNUT BISCOTTI)
I found this recipe on CookiesfromItaly.com. I liked it so much, I will be making these for Christmas! If only I could eat cookies all the time, I'd be in the kitchen right now making a batch!
Provided by Maureenie
Categories Dessert
Time 1h
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- Butter and flour a large baking sheet.
- In a bowl, whisk together flour, cocoa powder, baking soda and salt.
- In another bowl with an electric mixer beat together the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On the prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 5 minutes.
- On a cutting board, cut biscotti diagonally into 3/4 inch slices.
- Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
- Cool biscotti on a rack. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.
Nutrition Facts : Calories 131.3, Fat 6.7, SaturatedFat 2.7, Cholesterol 20.2, Sodium 125.5, Carbohydrate 17.3, Fiber 1.2, Sugar 9.4, Protein 2.4
DOUBLE CHOCOLATE BISCOTTI
A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.
Provided by Janet Allen
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 36
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g
CHOCOLATE WALNUT BISCOTTI
I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
- In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
- In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
- Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
- Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
- Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
- Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
- Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
- Leave the oven set at 300°F.
- Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
- Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
- Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
- Transfer the cookies to wire racks to cool.
- Store in an airtight container at room temperature for up to 1 month.
Nutrition Facts : Calories 138.8, Fat 8.4, SaturatedFat 2, Cholesterol 18.6, Sodium 70, Carbohydrate 15.2, Fiber 1.7, Sugar 7, Protein 3.4
DOUBLE CHOCOLATE WALNUT BISCOTTI
Categories Cookies Chocolate Bake Kid-Friendly Walnut Winter Gourmet Small Plates
Yield Makes about 30 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. and butter and flour a large baking sheet.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
- On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
GLUTEN-FREE DOUBLE CHOCOLATE BISCOTTI
Make and share this Gluten-Free Double Chocolate Biscotti recipe from Food.com.
Provided by katii
Categories Dessert
Time 1h5m
Yield 16 biscotti, 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients in a bowl.
- Combine eggs, egg whites, vanilla, and creme de cacao in a separate bowl; beat with a fork.
- Add egg mixture to flour mixture; mix (dough may feel slightly dry).
- Lightly knead 8 to 10 minutes; form into a 16" oval roll that is 1 1/2" thick in the centre.
- Place on a lightly greased baking sheet and bake in a preheated 350* oven for 30 minutes.
- Cool on a wire rack and cut, slightly on the diagonal, into 1/2" slices.
- Reduce oven heat to 325* and bake, cut side down, for 10 minutes.
- Turn over and bake for an additional 10 minutes until crisp (centres may be slightly soft, but will harden up when cooled).
- Remove to wire rack to cool.
- Enjoy!
Nutrition Facts : Calories 138.4, Fat 2.1, SaturatedFat 1, Cholesterol 23.2, Sodium 116.6, Carbohydrate 27.6, Fiber 1.6, Sugar 12.1, Protein 3.1
CHOCOLATE WALNUT BISCOTTI
Categories Cookies Mixer Chocolate Dessert Bake Orange Walnut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 36 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. and butter a large baking sheet.
- In a bowl whisk together flour, cocoa powder, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add egg, zest, and orange juice and beat until combined will. Stir in flour mixture until a stiff dough is formed. Stir in walnuts.
- On baking sheet with floured hands form dough into two 9-inch-long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet in a rack 15 minutes. In a cutting board with a serrated knife cut logs diagonally into 1/2-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake until crisp, about 15 minutes. Cool biscotti on rack. Biscotti may be made 1 week ahead and kept in airtight containers, or 1 month ahead and frozen.
BARB'S CHOCOLATE WALNUT BISCOTTI
Make and share this Barb's Chocolate Walnut Biscotti recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h
Yield 36 Biscotti
Number Of Ingredients 11
Steps:
- Toast walnuts in oven or microwave; set aside.
- Preheat oven to 350 degrees and butter a large cookie sheet.
- In a bowl whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl with an electric mixer beat together butter and sugar until light and fluffy; add egg, zest and orange juice and beat until well combined; stir in flour mixture until a soft dough is formed, stir in walnuts.
- On a baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes.
- On a cutting board with serrated knife cut logs diagonally into 1/2-inch- thick slices; arrange biscotti, cut side down, on baking sheet and bake until crisp, about 15 minutes.
- Cool biscotti on rack: biscotti may be made 1 week ahead and kept in airtight containers, or 1 month and frozen.
Nutrition Facts : Calories 73.4, Fat 2.6, SaturatedFat 1, Cholesterol 9.3, Sodium 42.2, Carbohydrate 12.3, Fiber 0.4, Sugar 9.1, Protein 0.9
DOUBLE CHOCOLATE WALNUT BISCOTTI
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla extract then beat in the eggs. Separately, combine flour, cocoa, salt, and baking powder; gradually stir into egg mixture. Mix in chips and nuts by hand. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C). Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool. You can dipone end in melted chocolate for a "finished" look.
DOUBLE CHOCOLATE WALNUT BISCOTTI
Make and share this Double Chocolate Walnut Biscotti recipe from Food.com.
Provided by Skip Liston
Categories Dessert
Time 55m
Yield 26-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg.
- Butter and flour large baking sheet.
- In a bowl whisk together flour, cocoa powder and baking soda. In another bowl, with an electric mixer, beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in nuts and chips.
- On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide.
- Bake logs for 20 - 25 minutes or until slightly firm to the touch.
- Cool biscotti for 5 minutes.
- On a cutting board, cut biscotti diagonally into 3/4 inch slices.
- Place biscotti cut side down on baking sheet and bake until crisp, about 10 minutes.
- Cool biscotti on a rack.
Nutrition Facts : Calories 150.2, Fat 7.7, SaturatedFat 3.1, Cholesterol 21.4, Sodium 78.5, Carbohydrate 19.7, Fiber 1.4, Sugar 10.5, Protein 2.7
ORANGE WALNUT BISCOTTI
Make and share this Orange Walnut Biscotti recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 50m
Yield 36 biscotti
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F In a large bowl, combine all of the dry ingredients (first 7 ingredients on list above).
- In a small bowl slightly beat eggs& egg yolk together, and add to the dry ingredients along with the extract& the melted butter.
- Mix by hand with a wooden spoon or with hands.
- If dough is too stiff, add some juice from the zested orange.
- Turn dough out onto work surface; knead lightly and form into two logs.
- Place logs on lightly greased cookie sheet& flatten slightly.
- Brush logs with beaten egg white.
- Bake 30 minutes; let cool completely, then slice each log diagonally into 1" slices with serrated knife, using a sawing motion.
- Stand the slices on the cookie sheet and return to the oven.
- Bake an additional 7-10 minutes or until crisp.
RAISIN WALNUT BISCOTTI
These are simple and wonderful. I got the recipe from a booklet put out by Diamond Walnuts and Sunmaid Raisins. Time is approximate, and includes both preparation and baking together.
Provided by Charmed
Categories Dessert
Time 50m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease a large cookie sheet.
- In a large bowl, beat the butter, sugar, eggs and vanilla together.
- Stir in the flour, baking powder and cinnamon.
- Add the raisins and walnuts, and stir to blend.
- Divide the dough in half.
- Shape each half into a long loaf, about 1 1/2 inches thick.
- Place the logs onto the prepared cookie sheet.
- Flatten slightly.
- Bake for 18 to 20 minutes, or until firm.
- With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
- Place the slices cut sided down back onto the cookie sheet.
- Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
- Cool on a rack.
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