Chocolate Almond Biscotti Recipes

Steps:

• Have all ingredients at room temp.
• To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
• Watch carefully as nuts burn quickly.
• Preheat oven to 325 degrees F.
• In a medium bowl, combine the flour, baking powder and cocoa.
• Whisk to combine.
• Add almonds and stir to mix.
• In a large mixing bowl, cream butter, sugar and extract at medium speed.
• Add the eggs and beat until smooth- 2 minutes.
• Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
• Turn the dough onto a lightly floured surface.
• With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
• Line a baking sheet with parchment paper.
• Transfer the log to the paper.
• Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
• Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
• Remove the pan from the oven to a cooling rack.
• Reduce oven temp to 275.
• Allow the log to cool for 15 minutes.
• Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
• With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
• Place the slices cut side down onto baking sheet.
• Bake until dry and crisp 30-35 minutes.
• Remove from oven and allow to cool completely- 1 1/2 hours.
• They will continue to harden as they cool.
• They will store in an airtight container for one week.
• Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
• Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a cookie sheet and set aside.
• Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
• Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
• Beat in eggs and almond extract.
• Beat in as much of the flour as you can with mixer.
• By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
• On pieces of wax paper, shape dough into two 14 inch long rolls.
• Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
• Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
• Cool on cookie sheet for 1 hour.
• Cut each roll diagonally into 1/2 inch thick slices.
• Place slices, cut sides down, on ungreased cookie sheets.
• Bake 8 minutes.
• Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
• Remove from cookie sheets to wire racks.
• Cool completely.
• If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
• Add 1 teaspoon of shortening to each bowl.
• Microwave on high for 1 minute, stirring once; stir.
• If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
• Dip biscotti into mixtures or drizzle over tops.

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.

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Combine the butter with 1/2 cup of the chocolate chips in a small microwave-safe bowl. Microwave in 20-second increments, stirring until smooth and melted. Set aside to cool.
• Place the eggs, sugar, salt, baking soda, baking powder, vanilla and instant coffee in the bowl of a stand mixer and beat with the paddle attachment on medium speed until pale and thickened, about 4 minutes.
• Meanwhile, whisk together the flour and cocoa in a medium bowl and set aside.
• Stop the mixer and add the warm melted chocolate and butter. Mix on medium speed until smooth and combined. Add the dry ingredients and mix on low speed until combined. With the mixer running on low speed, mix in the almonds and another 1/2 cup of the chocolate chips until combined.
• Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide and 1 inch tall. Place the logs on the prepared baking sheet.
• Bake until the logs are firm to the touch and sound hollow when tapped, 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove to a cutting board and slice crosswise with a serrated knife 3/4 inch thick. You should have about 24 biscotti.
• Return the biscotti to the parchment-lined baking sheet, standing each up (with its longest skinny side down). Bake until the centers feel firm, 20 to 25 minutes. Remove from the oven and let cool completely on the baking sheet, then lay the biscotti on their sides.
• Microwave the remaining 1/2 cup chocolate chips in a microwave-safe bowl in 15- to 20-second increments, stirring until smooth and melted. Transfer to a pastry bag (or heavy-duty sandwich bag and snip off a tiny tip); drizzle the chocolate over the cooled biscotti. Enjoy immediately or let set before serving or storing. You can store the biscotti in an airtight container at room temperature for up to 1 week.

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.

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.

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.

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.

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Sift first 5 ingredients into large bowl. Whisk eggs and vanilla in medium bowl to blend. Using electric mixer, beat eggs and melted butter into dry ingredients. Stir in cranberries and almonds.
• Turn dough out onto floured surface. Using floured hands, divide dough into 3 equal pieces. Shape each into 8x2x3/4-inch log. Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
• Bake logs 12 minutes. Reverse position of baking sheets. Bake logs until firm and dry to touch, about 12 minutes longer. Remove from oven. Reduce oven temperature to 325°F.
• Transfer logs to work surface. Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. Place slices, cut side down, on same baking sheets. Bake biscotti until dry and slightly darker, about 10 minutes. Transfer to racks; cool.
• If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth. Remove from over water. Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. Return to same baking sheets. Chill until chocolate is set, about 20 minutes. (Can be made 3 days ahead. Arrange between sheets of waxed paper in airtight containers; store at room temperature.)