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
FIG AND WALNUT BISCOTTI
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they're pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
- Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.
- Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 179 g, Fat 6 g, Fiber 2 g, Protein 4 g
UNION SQUARE CAFE'S CHOCOLATE BISCOTTI
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
Provided by Alex Witchel
Categories dessert
Time 1h30m
Yield 60 to 80 biscotti
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
- Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
- Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
- Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 43 milligrams, Sugar 9 grams, TransFat 0 grams
More about "chocolate fig biscotti recipes"
DARK CHOCOLATE BISCOTTI WITH FIGS | VALLEY FIG GROWERS
From valleyfig.com
Category DessertCalories 102 per servingEstimated Reading Time 4 mins
- Whisk together spelt flour, sugar, cocoa, baking powder, and salt in a large bowl. Make a well in the center. In a medium bowl, lightly beat the eggs with a fork. Gradually drizzle in the olive oil until well blended, followed by the liqueur, zest, and vanilla. Pour the egg mixture into the center of the flour mixture. Using a dough whisk or a wooden spoon, and stirring from the center, combine the ingredients until much of the flour is incorporated. Briefly stir in the melted chocolate. Add the figs and, using your hands, gently bring the dough together into a soft ball. Cover the bowl with a plate and set aside for 20 to 30 minutes. This allows the bran to soften for a more appealing texture.
- Meanwhile, place a rack in the center of the oven and preheat to 350ºF. Line a large rimless baking sheet with parchment paper. Lightly grease your work surface with olive oil.
- Cut the dough inside the bowl into 4 equal pieces. Lightly knead each piece and gently roll into a log, about 9 inches long, pressing in any protruding pieces and moistening your hands with oil if needed. Try to make the log as smooth as possible. If the dough cracks, gently push it together. Place the logs crosswise on the prepared baking sheet, leaving at least 2 inches in between. Gently pat down the top of each log until it is about 1 1/2 inches wide.
- Bake until the logs firm up and small cracks appear on top, about 25 minutes. Remove the baking sheet from the oven, and carefully slide the parchment paper with the logs onto a wire rack. Allow to cool completely, about 60 minutes (or up to 1 day).
THE ULTIMATE HEALTHY CHOCOLATE BISCOTTI | AMY'S …
From amyshealthybaking.com
FIG AND WALNUT BISCOTTI | CHRISTMAS RECIPES - BROWN …
From browneyedbaker.com
FIG BISCOTTI – BISCOTTI DI FICHE – LABELLASORELLA
From labellasorella.com
CHOCOLATE-DIPPED ALMOND BISCOTTI - SALLY'S BAKING …
From sallysbakingaddiction.com
FIG AND WALNUT BISCOTTI WITH DARK CHOCOLATE
From lifeloveandgoodfood.com
7 FIG COOKIES TO MAKE WITH FRESH OR DRIED FRUIT - ALLRECIPES
From allrecipes.com
CHOCOLATE TOFFEE BISCOTTI - A FAMILY FEAST®
From afamilyfeast.com
BEST BISCOTTI RECIPE (FIG-WALNUT) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
CHOCOLATE AND FIG BISCOTTI | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Cuisine ItalianCategory Morning Tea, Afternoon TeaServings 30Total Time 55 mins
CHOCOLATE FIG BISCOTTI RECIPE - SERIOUS EATS
From seriouseats.com
Servings 30Total Time 1 hrCategory Brownies, Cookies
FIG AND WALNUT BISCOTTI | #EINKORNEXPERIMENT - SAVORING ITALY
From savoringitaly.com
CLASSIC BISCOTTI RECIPE - 4 WAYS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
CHOCOLATE AND FIG BISCOTTI - TASTE.COM.AU
From taste.com.au
EASY CHOCOLATE BISCOTTI RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
CHOCOLATE FIG BISCOTTI RECIPE
From sugarlaws.com
FIG JAM BISCOTTI - THE MONDAY BOX
From themondaybox.com
CHOCOLATE AND FIG BISCOTTI | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
FIG, APRICOT, AND PISTACHIO BISCOTTI – LEITE'S CULINARIA
From leitesculinaria.com
You'll also love