Chocolate Biscotti Recipes

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CHOCOLATE-CHIP BISCOTTI

Make and share this Chocolate-Chip Biscotti recipe from Food.com.

Provided by Alan in SW Florida

Categories     Dessert

Time 1h25m

Yield 5 dozen biscotti

Number Of Ingredients 10



Chocolate-Chip Biscotti image

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.

Nutrition Facts : Calories 783.2, Fat 38.2, SaturatedFat 14.4, Cholesterol 136, Sodium 318.4, Carbohydrate 104, Fiber 5, Sugar 59.8, Protein 14.1

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 pinch ground cinnamon
4 tablespoons cold butter or 4 tablespoons margarine
3 large eggs, lightly beaten
6 ounces miniature semisweet chocolate chips (1 cup)
1 cup walnuts, toasted and coarsely chopped
1 teaspoon vanilla extract

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



Double Chocolate Biscotti image

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

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

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



Authentic Chocolate Biscotti image

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.

1 3/4 cups all-purpose flour
1/4 cup cocoa
1/3 cup white chocolate chips
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
4 tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

ELLEN'S CHOCOLATE BISCOTTI

Provided by Food Network

Yield about 5 dozen

Number Of Ingredients 8



Ellen's Chocolate Biscotti image

Steps:

  • Preheat oven to 325 degrees and set rack in the middle level of the oven. Cover 2 large cookie sheets or jelly roll pans with parchment or foil.
  • Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl. Stir in the sugar and nuts.
  • Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
  • On a lightly floured surface, press dough together. Divide dough in half and roll into a log the length of the pan (14 to 18 inches) Place each log on the pan and flatten slightly. Bake for about 30 minutes, until well risen and firm. Cool the logs on the pans.
  • After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife. Place back on paper lined pans, cut side down, and bake again for about 20 minutes, or until dry and crisp. Cool on pans and store in a tin or plastic container with a tight fitting lid.

1 3/4 cups all-purpose flour
2/3 cup alkalized cocoa powder
2 teaspoons baking powder
Pinch of salt
1 1/4 cup sugar
1 1/3 cups chopped, skinned hazelnut or walnuts
4 large eggs
1 teaspoon vanilla extract

CHOCOLATE ALMOND BISCOTTI

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 2 logs/24 total pieces

Number Of Ingredients 10



Chocolate Almond Biscotti image

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.

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole almonds, toasted
1/3 cup chocolate chips

ESPRESSO & DARK CHOCOLATE BISCOTTI

Treat yourself to these moreish biscotti or box up as a gift. This twist adds espresso to the mix, enhancing the creamy richness of the chocolate

Provided by Liberty Mendez

Time 1h10m

Number Of Ingredients 9



Espresso & dark chocolate biscotti image

Steps:

  • Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
  • Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth - it will be quite dry, but if it's too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
  • Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 192 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

300g plain flour
100g caster sugar
50g light brown soft sugar
1½ tsp baking powder
80g vegetable oil
1 large egg
2 tsp vanilla extract
2½ tbsp instant coffee granules, dissolved in 3 tbsp hot water and cooled
250g dark chocolate chips

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



Union Square Cafe's Chocolate Biscotti image

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

2 cups all-purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups lightly packed dark brown sugar
1/3 cup granulated sugar
2 ounces (4 tablespoons) butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon double-strength brewed espresso
3 large eggs
7 1/2 ounces (1 rounded cup) small milk chocolate chips
1 large egg, beaten and mixed with 1 tablespoon water, for egg wash
2 tablespoons raw sugar

DOUBLE CHOCOLATE WALNUT BISCOTTI

Categories     Cookies     Chocolate     Bake     Kid-Friendly     Walnut     Winter     Gourmet     Small Plates

Yield Makes about 30 biscotti

Number Of Ingredients 10



Double Chocolate Walnut Biscotti image

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.

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

DOUBLE CHOCOLATE & ORANGE BISCOTTI

Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa

Provided by Claire Thomson

Categories     Dessert, Snack

Time 1h15m

Yield Makes 8-10

Number Of Ingredients 10



Double chocolate & orange biscotti image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
  • Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
  • Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
  • Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.

Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

110g self-raising flour
1 tbsp cocoa powder
60g ground almonds
75g golden caster sugar
50g dark chocolate chips
40g candied peel
1large orange , zested
1 large egg and one egg yolk, beaten
1 tsp vanilla extract
¼ whole nutmeg , grated (optional)

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



Mexican Chocolate Biscotti image

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

1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup unsweetened cocoa powder
Pinch of cayenne pepper
1 teaspoon ground cinnamon
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1/2 cup roughly chopped bittersweet chocolate

SINFUL CHOCOLATE BISCOTTI

A brownie-like biscotti that tastes great with a cup of coffee. Drizzle with more chocolate if desired. Especially popular in the winter time when coffee and chocolate taste so much better. Enjoy!

Provided by Chef V

Categories     World Cuisine Recipes     European     Italian

Time 1h12m

Yield 40

Number Of Ingredients 10



Sinful Chocolate Biscotti image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
  • Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
  • Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
  • Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
  • Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
  • Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
  • Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

Nutrition Facts : Calories 103.1 calories, Carbohydrate 14.7 g, Cholesterol 14 mg, Fat 4.7 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 60.5 mg, Sugar 7.5 g

1 tablespoon vanilla extract
1 tablespoon instant espresso powder
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 cup mini chocolate chips
1 cup white sugar
3 eggs
½ cup vegetable oil

CHOCOLATE-PISTACHIO BISCOTTI

Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10



Chocolate-Pistachio Biscotti image

Steps:

  • Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
  • Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
  • On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.

6 tablespoons unsalted butter, softened, plus more for baking sheet
2 cups all-purpose flour, plus more for baking sheet
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nuts
1/2 cup chocolate chips
Pistachio ice cream

TRIPLE-CHOCOLATE BISCOTTI

Provided by Mary Tripoli

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Cocktail Party     Kid-Friendly     Back to School     Bon Appétit     New York     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30

Number Of Ingredients 10



Triple-Chocolate Biscotti image

Steps:

  • Line large baking sheet with double thickness of foil. Sift flour, cocoa, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then vanilla. Beat in flour mixture. Stir in semisweet and white chips. Drop dough by heaping tablespoonfuls onto prepared sheet in two 10- to 11-inch-long strips, spacing 3 inches apart. Using metal spatula or wet fingertips, shape strips into 11- by 2 1/2-inch logs. Refrigerate 30 minutes.
  • Preheat oven to 350°F. Bake logs until tops are cracked and dry and tester inserted into center comes out clean, about 25 minutes; cool 10 minutes.
  • Reduce oven temperature to 300°F. Using foil as aid, lift logs onto work surface. Line baking sheets with clean foil. Using serrated knife, gently cut warm logs crosswise into 3/4-inch-thick slices. Arrange half of slices, cut side down, on each prepared baking sheet. Bake biscotti until just dry to touch, about 8 minutes. Turn biscotti over. Bake until top is dry to touch, about 8 minutes. Cool on sheets.

1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
8 ounces semisweet chocolate chips
1/2 cup white chocolate baking chips

MEXICAN CHOCOLATE BISCOTTI

Nancy C. Evans of Phoenix, Arizona captured the spicy cinnamon flavor of Mexican chocolate in her original recipe for biscotti. The spicy chocolate cinnamon cane sugar is a nice addition to most recipes that feature Mexican chocolate flavors. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield about 2-1/2 dozen.

Number Of Ingredients 10



Mexican Chocolate Biscotti image

Steps:

  • Preheat oven to 325°. Whisk the first 5 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.

2-3/4 cups all-purpose flour
2 cups sugar
1 cup Dutch-processed cocoa
1-1/2 teaspoons baking soda
2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
6 large eggs, room temperature, divided use
2 teaspoons vanilla extract
1-1/2 cups chopped walnuts, toasted
1 cup semisweet chocolate chips
1 cup (about 6 ounces) maraschino cherries, drained and halved

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Heat the oven - Preheat the oven to to 350°F. Mix the dry ingredients - In a large bowl, whisk together flour, instant coffee grounds, and rich cocoa powder. Set aside. Mix the wet ingredients - Using a mixer, cream butter, sugar, vanilla extract, and eggs.
From theheirloompantry.co


CHOCOLATE-ORANGE BISCOTTI RECIPE | BON APPéTIT
Step 2. Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to …
From bonappetit.com


NUTTY CHOCOLATE BISCOTTI RECIPE - HOW TO MAKE CHOCOLATE BISCOTTI
Transfer dough to the refrigerator and chill for 20 minutes. Preheat oven to 350°. Divide dough in half and place on prepared sheets. Use the …
From delish.com


EASY CHOCOLATE BISCOTTI RECIPE - KRISTINE'S KITCHEN
In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt. Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed. Mix in the chocolate chips and nuts, if using. Divide the dough in half.
From kristineskitchenblog.com


CLASSIC BISCOTTI RECIPE - 4 WAYS - KRISTINE'S KITCHEN
Slice the logs on the diagonal, pressing a sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti. Bake the biscotti a second time, for 12-16 minutes, until crisp.
From kristineskitchenblog.com


CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS - SHE LOVES BISCOTTI
Preheat oven to 325°F (160°C). Position rack in the center. Line a large baking sheet with parchment paper. 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.
From shelovesbiscotti.com


CHOCOLATE-DIPPED ALMOND BISCOTTI - SALLY'S BAKING ADDICTION
Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crunchy. Save the baking sheets for the next step. Melt the chocolate in a medium bowl in the microwave (or use a double boiler).
From sallysbakingaddiction.com


BEST FLOURLESS CHOCOLATE BISCOTTI RECIPES | FOOD NETWORK CANADA
Step 1. Preheat oven to 350 ?F. Line a baking tray with parchment paper. Step 2. With electric beaters or a standing mixer fitted with the whip attachment, whip eggs, sugars and vegetable oil until frothy and pale, about 4 minutes. Sift rice flour, cocoa powder, salt, pepper and cloves and stir into egg mixture by hand.
From foodnetwork.ca


CHOCOLATE TOFFEE BISCOTTI - A FAMILY FEAST®
Instructions. Preheat oven to 350 degrees F with rack in upper third of oven. In a large bowl, whisk flour, sugar, baking powder, salt and the ½ teaspoon of cinnamon together. Use a pastry cutter or two knives and cut the cold butter in until the butter is rice size. Fold in the Heath bits, chocolate nibs and vanilla.
From afamilyfeast.com


CHOCOLATE BISCOTTI RECIPE - THE SPRUCE EATS
Gather the ingredients. Preheat oven to 350 F. Prepare a large baking sheet by lining with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate mixing bowl, cream the granulated …
From thespruceeats.com


18 BISCOTTI RECIPES PERFECT FOR YOUR COFFEE BREAK | TASTE OF HOME
Maple Walnut Biscotti. Replace melted chocolate with more maple flavor by combining 1/2 cup confectioners' sugar with 2 tablespoons maple syrup; drizzle over biscotti. — Susan Rogers, Brattleboro, Vermont. Go to Recipe. 17 / 18. Taste of Home.
From tasteofhome.com


CHOCOLATE ESPRESSO BISCOTTI - THE MONDAY BOX
Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper. In the bowl of a food processor, combine the flour, cocoa,espresso powder, salt, baking powder, and chopped chocolate. Pulse until the chocolate is ground into the flour mixture. In the bowl of a stand mixer, cream together the butter and sugar.
From themondaybox.com


CHOCOLATE BISCOTTI RECIPE - DAVID LEBOVITZ
Preheat the oven to 350F (180C) degrees. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
From davidlebovitz.com


THE ULTIMATE HEALTHY CHOCOLATE BISCOTTI | AMY'S HEALTHY BAKING
Instructions. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in …
From amyshealthybaking.com


DOUBLE CHOCOLATE BISCOTTI - ONCE UPON A CHEF
Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.; In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes.
From onceuponachef.com


ROBINHOOD | CHOCOLATE DIPPED BISCOTTI
Directions. Serving Size: 24 biscotti. Line baking sheet with parchment paper. Combine quick bread mix, swirl mix, butter and eggs in a large bowl. Stir well until evenly moistened. Place dough on prepared baking sheet. Divide dough in half, shaping each half into an 8” x 2” (20 cm x 5 cm) log about 4” (10 cm) apart.
From robinhood.ca


CHOCOLATE BISCOTTI – IF YOU GIVE A BLONDE A KITCHEN
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside. 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 …
From ifyougiveablondeakitchen.com


ROBINHOOD | CHOCOLATA BISCOTTI
Preheat oven to 350ºF (180ºC).; Line baking sheet with parchment paper.; Biscotti: Beat, in a large bowl, sugar, oil, eggs and vanilla until combined.In a separate bowl, combine next 3 ingredients and gradually add to egg mixture. Beat until …
From robinhood.ca


BEST CHOCOLATE BISCOTTI RECIPE - HOW TO MAKE GRANDMA BATALI'S
Directions. Preheat the oven to 350° F. In a large mixing bowl, stir together the flour, cocoa powder, sugar, and baking powder. In a separate bowl, whisk together the eggs, egg yolks, and Amaretto. Add the wet ingredients to the dry ingredients and stir until the dough comes together, about 1 minute. Add the hazelnuts and chocolate chips and ...
From food52.com


CHOCOLATE ALMOND BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
On an unlined cookie sheet toast almonds for approximately 5 minutes in the pre-heated oven. Remove from oven, move to a small bowl and let cool. In a medium bowl beat eggs and sugar to combine, then add flour, cocoa, salt, baking powder, honey, vanilla and zest and combine with a wooden spoon, then fold in the almonds.
From anitalianinmykitchen.com


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