CHOCOLATE ALMOND BISCOTTI
"During college, I came across a chocolate biscotti recipe and played around with it until I came up with this one," relates Lori Hinze of McCook, Nebraska. "It's great with tea or coffee for dunking."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 13 cookies.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 190 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
TWICE THE CHOCOLATE ALMOND BISCOTTI
The only way you could improve this biscotti is to drizzle it with chocolate glaze. a rich, not too sweet and crisp cookie goes wonderful with coffee. And notice no butter, oil or shortening? Does that make them a health food?
Provided by Marsha Gardner @mrdick1950
Categories Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350-degrees. Whisk the flours, cocoa powder, espresso powder, baking powder, cinnamon and salt together in a large bowl. Place the eggs, sugars and vanilla in the bowl of a stand mixer and beat with the paddle attachment until well incorporated. Add the dry ingredients and continue to mix until a stiff dough forms. Add the dark chocolate and almonds and mix until they are incorporated into the dough.
- Divide the dough in half and place the balls of dough on a cutting board dusted lightly with flour or cocoa powder. Roll each ball out into a log roughly 9 inches long by 2 inches wide. Place them on a baking sheet lined with a nonstick silicone baking mat or parchment paper. Press down on the top of the logs to flatten them slightly.
- Bake 26-30 minutes until firm to touch. As they bake, the logs will spread out slightly.
- Remove from the oven and cool them on a wire rack for 10 minutes. Then transfer the logs to a cutting board and using a serrated knife, cut them on a diagonal into ½-inch slices. Arrange the slices upright on the baking sheet and place in the oven. Bake an additional 15-20 minutes (bake longer for extra crispy biscotti). Remove from the oven and cool on a wire rack before serving. For an extra chocolaty treat, dip the ends of the biscotti into melted chocolate and let harden before serving.
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 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
ANNA'S TWICE BAKED ALMOND BISCOTTI
Anna migrated to Queens NY from Italy with her husband and lived in my Granny's house in the upstairs apartment. She had no children of her own so it gave her great pleasure to spoil us often with these baked goodies called "biscotti". Who knew these very traditional breakfast treats would turn into the very stylish biscotti found in the best coffee bars today! Thanks Anna for the memories :)
Provided by Gingerbee
Categories Dessert
Time 40m
Yield 24 biscuits
Number Of Ingredients 8
Steps:
- Cream butter and sugar until light and fluffy.
- Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
- Divide dough in half.
- Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
- Gently press down to flatten alittle.
- Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
- Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
- Lay the cookie flat side down and return to oven until light gold in color.
- Cool.
- Freezes very well.
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