MEXICAN CHOCOLATE WALNUT-CHERRY BISCOTTI
I love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. -Nancy C. Evans, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 4g fiber), Protein 5g protein.
MEXICAN CHOCOLATE BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Rum-Soaked Raisin Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa powder, cayenne, cinnamon, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add bittersweet chocolate and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 114 g, Fat 3 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g
MAYAN CHOCOLATE BISCOTTI
Those who enjoy Mexican hot chocolate will love every bite of subtle sweetness and heat in this perked-up biscotti. -Chris Michalowski, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate., Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned., Place 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. Place cut side down on ungreased baking sheets., Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 191 calories, Fat 12g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 81mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
CHOCOLATE CHILE BISCOTTI
The word "biscotti" comes from the Latin biscoctus, or twice cooked: The dough is rolled into logs and given a spell in the oven, then cooled, sliced and slotted back in to bake a little more. The second turn in the oven essentially sucks them dry and gives them that signature crunch. Too much crunch, however, and they can be a little flinty. The pastry chef Mark Sopchak makes biscotti that are shorter and narrower - "Biscottini!" an Italian passerby once said - and ever so slightly softer, with the addition of butter. These cookies are thin enough to snap smartly under the teeth and then obligingly crumble. Inspired in part by Mexican mole, they have a touch of creaminess from cashews and a wild streak of chile powder, just enough to make you hum.
Provided by Ligaya Mishan
Categories cookies and bars, dessert
Time 3h
Yield 36 to 40 small biscotti
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat the oven to 350 degrees.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a stand mixer fitted with a paddle attachment, beat the butter, sugar and chile powder on medium-low speed until smooth and well combined, about 2 minutes.
- Increase the speed to medium. With the mixer running, add the eggs, 1 at a time, pausing to scrape down the sides of the bowl if needed, then add the vanilla extract. Beat until well mixed, about 1 minute.
- Turn the speed to low and, with the mixer running, add the flour mixture a little at a time. Continue mixing until the dry ingredients are almost incorporated, scraping the bowl as needed, then add the cashews and chocolate chips all at once. Keep mixing until the cashews and chocolate have integrated and a thick dough has formed.
- Divide the dough in half and roll each half into a 12-inch log. (You can use a sheet of wax or parchment paper to help roll the dough evenly, or dust with extra flour if the dough is sticky.) Place both logs on a half-sheet pan lined with parchment paper, then flatten both logs with your palms until about 1-inch thick. Sprinkle each with a little granulated sugar to evenly coat.
- Bake until the logs lose their sheen, 20 to 25 minutes. There should still be some softness in the middle of each log when gently pressed. Be careful not to overbake, as the logs may break when sliced later.
- Turn off the oven, take out the biscotti and let cool on the sheet pan for a few hours. (The longer they rest, the easier they will be to slice without breaking.)
- For the second bake, heat the oven to 300 degrees. (The temperature is lower for gentler, more even baking.)
- Using a serrated knife, slice each log at an angle into ½-inch slices. You may trim and discard the ends or bake them along with the other slices - they taste just as good. Place the slices, cut sides down, on the same parchment-lined half-sheet pan. (You don't need to be careful about spacing them out.)
- Bake for about 25 minutes, or until the biscotti are no longer soft to the touch. They will harden a little further after cooling. Remove from the oven and cool completely on the pan. The biscotti will keep for 2 weeks in an airtight container at room temperature.
MEXICAN DARK CHOCOLATE BISCOTTI
We love biscotti with our morning coffee. Easy to bake and they store well in an air-tight container.
Provided by DailyInspiration
Categories Breads
Time 1h15m
Yield 24 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- In a stand mixer. beat butter and sugar until light. Add eggs one at a time. Add vanilla. In a separate bowl, add all dry ingredients and mix well. Remove bowl from mixer and with a spoon, add 1/2 of the flour mixture. Stir in milk and then add remaining flour mixture. Combine well.
- Turn dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
- Bake logs in the middle of the oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool a few minutes. On a cutting board, slice logs on a diagonal about 1/2 inch thick. Arrange slices back on baking sheet and bake them approximately 10 minutes on each side or until golden throughout. Cool biscotti to room temperature. Store in airtight containers in single layers between waxed paper for up to 2 weeks.
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