ALMOND BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate 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 7
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds 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 2 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 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
CHOCOLATE CHOCOLATE BISCOTTI
Wonderful double chocolate biscotti recipe. Like most biscotti, these store very well.
Provided by EHOLT
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
- Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
- Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
- Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 23.6 g, Cholesterol 1.5 mg, Fat 7 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 82.6 mg, Sugar 11.7 g
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
DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Provided by Andrea M. Daly
Categories Cookies Mixer Chocolate Fruit Dessert Bake Vegetarian Cranberry Almond Party Bon Appétit Massachusetts Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 28
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
- Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
- Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)
PEANUT BUTTER AND CHOCOLATE BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 5 dozen cookies
Number Of Ingredients 10
Steps:
- Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
- Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
- Whisk the flour, baking powder, and salt together in a large bowl.
- Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
- While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
- Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
- Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 3 days.
AUTHENTIC CHOCOLATE BISCOTTI
This is a variation on the almond biscotti recipe I posted. I prefer the almond biscotti but most of my friends prefer this recipe. I have tried hazelnuts, almonds, and semi-sweet chocolate chips in place of the white chocolate chips. All of them were great. I don't even have a favourite!
Provided by Canadian_in_the_Bay
Categories Dessert
Time 1h10m
Yield 28 biscotti, 14 serving(s)
Number Of Ingredients 9
Steps:
- Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
- Place the flour, sugar, baking powder, salt and white chocolate chips in a large bowl and stir to combine.
- In a small bowl combine the eggs, butter and vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms. Don't be concerned if the dough is crumbly- this is typical of biscotti dough. It will come together in the next step.
- Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
- Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 12 minutes. Turn each cookie to expose the other cut side and place in oven for another 12 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
BITTERSWEET CHOCOLATE BISCOTTI
Chocolate biscotti with a creamy chocolate topping! If you can't find hazelnuts, other nuts can be used, such as pine nuts, almonds, walnuts, even cashews! Adapted from BH&G magazine.
Provided by Sharon123
Categories Quick Breads
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Lightly grease a cookie sheet and set aside. Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the eggs and cocoa powder. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the hazelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.
- Divide the dough in half. Shape each portion into a 9" long roll. Place rolls 4 inches apart on the prepared cookie sheet; slightly flatten each roll to 2 inches wide.
- Bake in preheated oven for 20-25 minutes or until a wooden pick inserted near center comes out clean. Cool on cookie sheet for about 45 minutes. Reduce oven temperature to 325*F.
- Cut each roll diagonally into 1/2-inch-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet.
- Bake in 325*F oven for 8 minutes. Carefully turn slices over and bake for 7-9 more minutes or until dry and crisp. Move to wire racks and let cool, about 1 hour.
- Makes 2 dozen.
- Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power (medium) for 1 to 2 minutes or until melted, stirring twice(or you can melt in a small saucepan on the stovetop, just stir and watch carefully). Dip one end of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let sit until set.
- *Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 375*F oven for 4-5 minutes or until nuts are slightly golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool completely. Chop nuts and set aside.
- To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
CHOCOLATE BISCOTTI (NO BUTTER)
This recipe is given in grams; it's from a BBC food show. The dough can feel a bit crumbly but it's no problem. These are really good and chocolaty. I like to roast my hazelnuts in the oven. You make them fast and you can eat more of them since there is no butter in them good for lactose intolerants!!
Provided by MarieFromSweden
Categories Dessert
Time 40m
Yield 2 loafs, 20 serving(s)
Number Of Ingredients 8
Steps:
- Cream together the eggs with a pinch of sugar until frothy using an electric mixer.
- Spoon in the sugar little by little to make a pale yellow batter.
- Sift together flour, cocoa and baking powder; fold carefully into the egg mixture.
- Fold in nuts and chocolate.
- Chill for about 20 minutes.
- Flour hands and divide the dough into two.
- Form into logs in the length of an oven tray.
- Bake for 5 minutes in a 175°C (350°F) oven.
- Lower the temperature to 150°C (300°F) and bake for 15 minutes.
- Cut into pieces about ½-inch.
- Dry them in the oven for 15 minutes.
- When cool, store in an airtight tin.
CHOCOLATE BISCOTTI II
Make and share this Chocolate Biscotti II recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 1h10m
Yield 72 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour, sugars, baking powder and salt. Add melted unsweetened chocolate, eggs, oil, juice, rum, peel and vanilla; stir to combine. Add baking chips and nuts; mix until dough is well blended.
- Quarter dough; shape into 4 logs, each about 2 1/ 2" wide by 14" long.
- Place 2 logs on each of 2 lightly oiled (10x15") baking pans.
- Bake logs at 350 degrees just until firm to touch, about 20 min.
- Cool logs slightly in pans; using a serrated knife, cut diagonally into 1/2" wide slices.
- Place slices cut side down on pans; bake until crisp, about 15 min. more.
- Cool cookies.
- Meanwhile, in a double boiler, melt white chocolate and shortening over hot water, stirring until smoot h (or heat in a nonmetal bowl in a micro oven on 100 percent power for 15 sec. at a time, stirring after each interval, until soft and smooth, about 1 1/2 min.total). Dip 1 end of each cookie about 1" into white chocolate to coat. Lay cookies on wire racks until firm; chill to speed process.
- Serve, or wrap airtight to store up to 2 days; freeze for longer storage.
Nutrition Facts : Calories 100.8, Fat 5.4, SaturatedFat 2.1, Cholesterol 9.5, Sodium 47.8, Carbohydrate 12.5, Fiber 0.6, Sugar 7.8, Protein 1.5
CHOCOLATE-HAZELNUT BISCOTTI
Categories Chocolate Nut Dessert Bake Picnic Fall Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
- Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
- Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)
CRUNCHY CHOCOLATE BISCOTTI
Make and share this Crunchy Chocolate Biscotti recipe from Food.com.
Provided by koi_no_tsuki
Categories Dessert
Time 1h20m
Yield 48 biscotti, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly grease large cookie sheet.
- In a small bowl, beat together egg whites, oil, coffee, and vanilla.
- In a large bowl, stir together flour and remaining ingredients until well mixed. Pour egg mixture onto dry ingredients and stir until combined. Shape mixture into two 12" by 1" logs; place both on cookie sheet and flatten slightly. Bake 30 minutes. Remove from oven and cool 10 minutes.
- Transfer one log to cutting board. Slice diagonally into scant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on cookie sheet. Repeat with remaining log, using a second cookie sheet if necessary.
- Bake 20 minutes. Transfer to wire rack to cool. Store in an airtight jar up to 1 month.
Nutrition Facts : Calories 51.1, Fat 2.2, SaturatedFat 0.3, Sodium 30, Carbohydrate 7.3, Fiber 0.5, Sugar 3.3, Protein 1
DOUBLE CHOCOLATE WALNUT BISCOTTI
Categories Cookies Chocolate Bake Kid-Friendly Walnut Winter Gourmet Small Plates
Yield Makes about 30 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. and butter and flour a large baking sheet.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
- On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
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4.4/5 (191)Category DessertsServings 12Total Time 1 hr 25 mins
- Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
- In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Add vanilla extract and combine well.
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Cuisine ItalianTotal Time 1 hr 10 minsCategory DessertsCalories 110 per serving
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
- Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in th
DARK CHOCOLATE ORANGE BISCOTTI - SALLY'S BAKING ADDICTION
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4.7/5 (23)Category Cookies
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
- Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8×4-inch long rectangle, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
WHITE CHOCOLATE SALTED BUTTER BISCOTTI RECIPE | REAL …
From realsimple.com
5/5 (2)Total Time 2 hrs 40 minsServings 36
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Whisk flour, baking powder, and salt in a medium bowl. Beat granulated sugar and butter in a large bowl with an electric mixer on medium speed until pale and creamy, about 2 minutes. Add eggs 1 at a time, beating after each addition until just combined. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, beating after each addition until just combined. Stir in pistachios, cranberries, and ¾ cup chocolate chips until just combined.
- Divide dough in half on prepared baking sheet. Shape each half into a 9-inch-long log. Position logs horizontally about 3 inches apart. Pat down top of each log to slightly flatten to a 2-inch width. Bake until firm and just golden around edges, 25 to 28 minutes. Let cool on baking sheet for 15 minutes. Reduce oven temperature to 300°F.
- Transfer logs to a cutting board. Using a serrated knife or sharp chef’s knife, cut each log diagonally into 18 (½ inch thick) slices. Arrange slices in a single layer on same baking sheet (it will be tight). Bake, carefully flipping slices halfway through, until almost dry and crisp, 20 to 25 minutes. Transfer baking sheet to a wire rack; let cool completely, about 45 minutes. Transfer biscotti to a large plate
- Set wire rack inside baking sheet. Place remaining 1 ¼ cups chocolate chips in a small microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted, about 1 minute. (Or melt on stove; see below.)
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5/5 (8)Total Time 15 minsCategory DessertCalories 191 per serving
- In KitchenAid (or with handheld electric mixer) beat together sugar and butter on medium-low speed.
CHOCOLATE DIPPED HAZELNUT BISCOTTI | PEANUT BUTTER PLUS ...
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Reviews 5Servings 16Cuisine AmericanCategory Dessert
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper and then set it aside.
- In a small bowl, stir together the flax meal and water and then set it aside to gel for about five minutes. Meanwhile, in a mixing bowl, use a hand held mixer to beat together the sugar and melted butter, about 1 minute. Add in the flax mixture and vanilla and continue mixing until well combined.
- In another bowl, stir together the gluten free flour, tapioca flour, baking powder and sea salt. Add your dry ingredients to the wet and stir until a dough forms. Fold in the toasted hazelnuts. Transfer the dough to the prepared pan and form one large log about 1 1/2" high and 2 1/2" wide. Bake the log for 30-35 minutes and cooked through entirely. The edges should be golden brown.
- Let the log cool for 15-20 minutes. Transfer to a cutting board and using a sharp serrated knife, cut the log at a diagonal into 1/2" pieces. Lay the cookies on the baking sheet and bake them for an additional 10-15 minutes and golden brown. Let them cool completely.
CHOCOLATE PEANUT BUTTER BISCOTTI | AMERICAN-STYLE BISCOTTI ...
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- Using an electric mixer, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed).
WHITE CHOCOLATE-LEMON BISCOTTI RECIPE | MYRECIPES
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4.5/5
- Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate.
- Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (12-inch-long) rolls; pat to 2 1/2-inch width.
CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
Ratings 7Calories 64 per servingCategory Dessert
- Spread hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin. Let cool and coarsely chop.
CHOCOLATE ALMOND BISCOTTI COOKIES (LOW-CARB AND GLUTEN-FREE)
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3.9/5 (10)Total Time 46 minsCategory Breakfast, Dessert, SnackCalories 237 per serving
- Pre-heat the oven at 350˚F. Line a baking sheet with parchment paper or silicone mat. Set aside.
- In a medium bowl add eggs, vanilla and sweetener. Whisk together very well until all is combined.
- In large bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir well to combine.
BUTTER PECAN BISCOTTI - KING ARTHUR BAKING
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- Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment., In a large mixing bowl, beat together the butter, shortening, and sugar, then add the eggs one at a time, beating well after each addition and scraping down the bowl midway through., Beat in the vanilla, baking powder, and salt.
- Mix in the flour, 1 cup at a time, until you have a cohesive, well-blended dough., Add the nuts and butterscotch chips, mixing until they're well-distributed throughout the dough., Transfer the dough to a work surface.
- Divide it into three fairly equal pieces, and shape each piece into a rough 10" log., Transfer the logs to the prepared baking sheets, leaving about 3" between each log; you may or may not need to use both baking sheets.
- Wet your fingers, and pat the logs into smooth-topped rectangles 10" long x 2 1/2" wide x 7/8" thick., Bake the logs for 20 to 25 minutes, or until they're beginning to brown around the edges.
CHOCOLATE BISCOTTI - IF YOU GIVE A BLONDE A KITCHEN
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Reviews 1Total Time 45 minsCategory SnackCalories 121 per serving
- In a medium bowl, whisk together the flour, espresso powder (optional), baking powder and salt. Set aside.
- Using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time until combined, then the vanilla extract. Sprinkle the dry ingredients over the egg mixture and mix just until combined. Stir in the chocolate chips by hand.
- Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly shape each portion of dough into a rough 8-inch by 3-inch log. Place the loaves about 4-inches apart on the baking sheet, patting each one smooth.
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