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
DOUBLE CHOCOLATE & ORANGE BISCOTTI
Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa
Provided by Claire Thomson
Categories Dessert, Snack
Time 1h15m
Yield Makes 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
- Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
- Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
- Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
DARK CHOCOLATE-DOUBLE ORANGE CINNAMON BISCOTTI
Crisp and crunchy with a zingy burst of citrus from grated orange zest, this dark chocolate biscotti is the ideal dunking companion for coffee or tea.
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Chop half the chocolate. Mix flour, baking soda, cinnamon and salt until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, orange extract and zest; mix well. Gradually beat in flour mixture until blended. Stir in nuts and chopped chocolate.
- Divide dough in half. Roll each half into 12x2-inch log on lightly floured surface. Place, 2 inches apart, on prepared baking sheet.
- Bake 20 to 25 min. or until lightly browned. Cool 15 min. Place on cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut sides up, on baking sheet. Bake 10 min. or until slightly dry. Remove to wire racks; cool completely.
- Melt reserved chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 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
ORANGE AND CINNAMON BISCOTTI
Make and share this Orange and Cinnamon Biscotti recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h8m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325° and butter 2 baking sheets.
- Beat sugar and butter. Add eggs 1 at a time, beating well.
- Add orange peel and vanilla; beat.
- Add dry ingredients to butter mixture, mixing until just incorporated.
- Divide dough into 2 parts.
- Form into logs and flatten to 1 1/2-inch thick with lightly-floured hands on baking sheets.
- Bake until firm, about 30 to 35 minutes. Cool 15 minutes.
- Using serrated knife, cut into 1/2-inch slices. Return to the oven and bake on both sides until golden (about another 8 minutes per side). Cool.
Nutrition Facts : Calories 83.7, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 47, Carbohydrate 12.4, Fiber 0.3, Sugar 6.3, Protein 1.2
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- Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
- Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
- Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
- Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. DO AHEAD Can be made 1 week ahead. Store in airtight container.
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- Heat oven to 350°F. Lightly grease 2 cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, brown sugar, baking powder and salt; mix well. Add melted chocolate, orange peel, oil, orange juice, vanilla and eggs; blend well. (Dough will be stiff.) Add 6 oz. chopped white baking bar; gently knead into dough.
- Divide dough into quarters; shape each quarter into a log about 14 inches long. Place 2 logs on each cookie sheet; flatten each log into 2 1/2-inch width. Bake at 350°F. for 18 to 20 minutes or until firm to the touch.
- Remove cookie sheets from oven. Reduce oven temperature to 300°F. Cool logs on cookie sheets 10 minutes.
- Cut warm logs diagonally into 1/2-inch-wide slices. Place slices, cut side up on same cookie sheets. Bake at 300°F. for 7 to 9 minutes or until top surface is dry. Turn cookies over; bake an additional 7 to 9 minutes. Remove cookies from cookie sheets. Cool completely on wire racks.
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