Chocolate Dipped Citrus Biscotti Recipes

Steps:

• Heat oven to 350°F.
• Mix sugar, oil, orange peel, vanilla and eggs in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth.
• Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.
• Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool on wire rack.
• Dip one end of each cookie into melted chocolate. Place on waxed paper until chocolate is firm.

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until firm to the touch and the edges are golden brown., Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Return to baking sheets cut side down., Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in an airtight container.

Steps:

• Melt chocolate over a double broiler. Transfer to a small bowl and let guests dip their own biscotti.

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.

Steps:

• Preheat oven to 325 degrees and set rack in the middle level of the oven. Cover 2 large cookie sheets or jelly roll pans with parchment or foil.
• Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl. Stir in the sugar and nuts.
• Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
• On a lightly floured surface, press dough together. Divide dough in half and roll into a log the length of the pan (14 to 18 inches) Place each log on the pan and flatten slightly. Bake for about 30 minutes, until well risen and firm. Cool the logs on the pans.
• After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife. Place back on paper lined pans, cut side down, and bake again for about 20 minutes, or until dry and crisp. Cool on pans and store in a tin or plastic container with a tight fitting lid.

Steps:

• Heat oven to 350°F.
• Prepare dough from Easy Cut-Out Cookies recipe.
• Divide dough in half. Roll each half into 7-inch log; press top to flatten to 3-inch width.
• Place dough pieces, 3 inches apart, on baking sheet sprayed with cooking spray.
• Bake 25 min. or until tops are lightly browned and firm to the touch. Cool 20 min.
• Heat oven to 300°F. Place 1 biscotti log on cutting board; cut into 10 slices with serrated knife. Repeat with second log. Stand slices, 1/2 inch apart, on baking sheet.
• Bake 30 min. Turn oven off. Let biscotti stand in oven, with door closed, 30 min. Remove biscotti from oven; cool completely.
• Melt chocolate as directed on package. Dip tops of cookies, 1 at a time, into chocolate; gently shake off excess chocolate.
• Place cookies, dipped sides up, on parchment-covered baking sheet. Sprinkle with nonpareils.
• Refrigerate 15 min. or until chocolate is firm.