Chocolate And Vanilla Chip Biscotti Recipes

Steps:

• Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
• Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
• On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
• Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Spray cookie sheets with nonstick cooking spray.
• In medium bowl, combine flour, cocoa and baking powder; mix well.
• In large bowl, combine sugar, brown sugar and butter; beat until blended.
• Add eggs; beat well.
• Add flour mixture; mix well.
• Stir in vanilla chips.
• With sprayed hands, shape dough into three 7" rolls.
• Place rolls 3" apart on sprayed cookie sheet; flatten each to 7" x 3" rectangle.
• Bake at 350 degrees Fahrenheit for 22 to 28 minutes or until set and light golden brown.
• Remove from cookie sheet; place on wire racks.
• Cool 5 minutes.
• With serrated knife, cut rectangles into 1/2" slices.
• Arrange slices, cut side up, on ungreased cookie sheet.
• Bake at 350 degrees Fahrenheit for 6 to 8 minutes or until top surface is slightly dry.
• Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slightly dry.
• Remove from cookie sheets; cool 15 minutes or until completely cooled.
• Store in tightly covered container.
• NOTES : Ingredient substitution: Use semi-sweet or milk chocolate chips in place of the vanilla chips.

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:

• Preheat oven to 350°F.
• In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
• Add butter and vanilla, process until mixture resembles coarse cornmeal.
• Add chocolate chips and eggs and pulse until dough is evenly moistened.
• Divide dough into 4 equal pieces, press onto pans as logs.
• Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
• Turn slices on sides and return to oven for 5-10 minutes.
• Let cool.

Steps:

• In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.

Steps:

• Preheat your oven to 350 degrees.
• Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.
• Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.
• Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
• Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!

Steps:

• In a large bowl, combine the flour, sugar, all the spices, baking powder, baking soda and salt.
• In a small bowl, whisk the tea, egg, egg white, milk and vanilla.
• Stir the wet ingredients into the dry ingredients just until combined.
• Stir in the nuts and chocolate chips.
• Divide dough in half and wrap each portion in plastic wrap and refrigerate one hour.
• On a baking sheet coated with cook spray shape each half into a 10x2-inch rectangle.
• Bake at 350F for 20-25 minutes or until golden brown. Place pans on wire racks.
• When baked dough is cool enough to handle transfer to a cutting board and using a serrated knife cut diagonally into 3/4-inch slices.
• Place cut side down on the baking sheets (lightly coated again with spray).
• Bake an additional 6-9 minutes on EACH SIDE until firm. Remove to wire racks to cool. Store in an airtight container.