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.
KAHLUA ALMOND BISCOTTI
Make and share this Kahlua Almond Biscotti recipe from Food.com.
Provided by Wendy Griffin
Categories Dessert
Time 1h10m
Yield 30 biscotti, 30 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, mix sugar and melted butter.
- Add Kahlua and anise extract.
- Beat in the eggs and stir in the nuts.
- Sift dry ingredients together in separate bowl.
- Gently stir dry ingredients into sugar mixture until well blended.
- Cover and chill about three hours.
- Preheat oven to 375 F.
- Shape dough into three loaves 2 inches wide and 1/2-inch thick.
- Place loaves well spaced on greased cookie sheet.
- Bake 20 minutes or until brown.
- Cool 5 minutes, cut in diagonal slices 1/2-inch thick.
- Arrange slices on cut sides.
- Bake 8 minutes each side at 375F until lightly browned. Cool on wire racks.
CHOCOLATE-ALMOND BISCOTTI RECIPE
Bake up the perfect holiday gift with our Chocolate-Almond Biscotti Recipe. Made with chocolate, slivered almonds and other sweet ingredients, this Chocolate-Almond Biscotti Recipe is a twice-baked Italian favorite. Biscotti are perfect for holiday care packages or thoughtful gift ideas.
Provided by My Food and Family
Categories Dairy
Time 2h35m
Yield 36 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Reserve 2 oz. chocolate. Coarsely chop remaining chocolate. Microwave chopped chocolate in small microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted; cool slightly. Meanwhile, combine flour, baking powder and salt.
- Beat butter and sugars in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gradually add flour mixture, beating well after each addition. Stir in nuts.
- Divide dough in half; roll each half into 10x2-inch log on lightly floured surface. Place, 2 inches apart, on baking sheet sprayed with cooking spray.
- Bake 40 to 50 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 15 min. Transfer logs to cutting board. Use serrated knife to cut each log into 18 diagonal slices; place, cut sides down, on baking sheet.
- Bake 10 min. on each side or until cookies are lightly browned on both sides. 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 120, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 3.6442 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE ALMOND BISCOTTI
Provided by Food Network
Categories dessert
Time 1h40m
Yield 2 logs/24 total pieces
Number Of Ingredients 10
Steps:
- In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
- On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.
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.
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- Read the recipe in full, as well as looking at the photos below this recipe, before beginning. Doing both will help get you started.
- Preheat oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats. Spread almonds on one sheet (keep the other one set aside) and toast for 15 minutes, stirring twice during that time. Remove toasted almonds from the oven and turn the oven up to 350°F (177°C). Rinse/wipe off the one baking sheet so you can use it again for the biscotti.
- Pulse the toasted almonds in a food processor or blender until very coarsely chopped. Set 1 cup of chopped toasted almonds aside. Pulse the remaining chopped toasted almonds until they are a little more fine. These will be what you sprinkle on top of the chocolate. Set them aside too.
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