COCONUT CHOCOLATE BISCOTTI
Biscotti, how I love them. These are a great choice for the holiday cookie trays or whenever you have the desire. They can include almonds if you like.
Provided by Annacia
Categories Dessert
Time 1h
Yield 24 biscotti
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
- Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
- Mix in the vanilla and then the coconut until well combined.
- With the mixer on low speed, gradually add the flour mixture and mix just until combined.
- The dough will be sticky.
- With the mixer still on low, mix in the chocolate chips (and almonds, if using) .
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Position a rack in the center of the oven and heat the oven to 350°F.
- Line a large cookie sheet with parchment.
- Divide the dough into equal halves and place on the cookie sheet.
- Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high.
- Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
- Cool about 30 minutes on the cookie sheet.
- Reduce the oven temperature to 325°F.
- Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal.
- When slicing, hold the sides of the loaf near each cut to keep the slices neat.
- Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
Nutrition Facts : Calories 153.5, Fat 7.2, SaturatedFat 4.5, Cholesterol 27.8, Sodium 62.1, Carbohydrate 21.2, Fiber 0.8, Sugar 11.5, Protein 2.1
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
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.
CHRISTMAS BISCOTTI
A colorful red and green dotted biscotti.. I love it and I don't really like biscotti. My mother said to make her this if nothing else for Christmas!
Provided by Mary in NJ
Categories Dessert
Time 1h10m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a baking sheet.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, vanilla, and orange zest until blended.
- In another bowl, stir together the flour, baking powder, cloves and salt.
- Add the flour mixture to the butter mixture and beat until blended.
- Stir in cranberries and pistachios.
- Divide the dough in half.
- One at a time, place the 2 dough portions on the prepared baking sheet and form each into a log about 1/2 inch high, 1 1/2 inches wide and 14 inches long.
- Space logs at least 2 inches apart.
- Bake the logs for 25-30 minutes or until set and light brown.
- Transfer to a cutting board and let cool 6-8 minutes.
- Reduce the oven temperature to 300 degrees.
- Using a very sharp knife, cut the logs in the diagonal into slices 3/8 inch thick.
- Stand the slices upright on the baking sheet and return the sheet to the oven for 15 minutes to dry the cookies thoroughly.
- Transfer to racks to cool.
- Store the cookies in an airtight container for up to 4 weeks.
CHRISTMAS BISCOTTI
Fragrant orange oil gives a special touch to this biscotti recipe. Great with a cup of coffee on a chilly Christmas morning!
Provided by smarti
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h5m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Blend sugar and butter together using an electric mixer in another bowl. Beat in eggs, orange oil, and vanilla extract until smooth. Sift in flour mixture and beat until completely incorporated. Fold in white chocolate chips, cranberries, and pecans. Divide dough in half and form into rectangles on the prepared cookie sheets.
- Bake in the preheated oven for 15 minutes. Remove from the oven and let cool enough to handle, about 5 minutes; slice into biscotti as desired. Return to the oven and bake until toasted, about 15 minutes per side.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 18.1 g, Cholesterol 26.5 mg, Fat 7.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 94.9 mg, Sugar 9.5 g
COCONUT BISCOTTI
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
- Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
- Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
- Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
- Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.
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- In a large bowl, add the sifted flour, baking soda, baking powder and salt into a bowl and set aside.
- Using a stand mixer (or hand mixer is fine), mix together the butter, sugar, lemon zest and lemon juice and vanilla. Mix until everything is incorporated and mixed well. Next, add 1 egg at a time until mixed together thoroughly.
- On low speed, add your flour mixture in 3 additions. When you are at your last addition to add flour, put the pistachios in with the flour and coat together so the pistachios are covered with flour. This helps them mix evenly so the nuts don't sink to the bottom of the batter. Mix everything until just mixed through.
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- Preheat oven to 350°F. Line baking sheet with parchment paper or reusable silicone baking mat. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat butter until smooth. Add brown sugar, baking powder, ground cinnamon, and salt. Mix until combined.
- Add in eggs, banana, and vanilla. Mix until well incorporated. Scrape down sides of bowl as needed.
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- Mix in vanilla and orange juice, scraping down sides as needed. Add eggs, one at a time, again scraping down sides as needed.
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- Put the cranberries and 2 tablespoons of sugar into a food processor, and pulse until finely chopped. Set aside.
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- In a large mixing bowl, beat butter and sugar until blended. Add eggs, beating until combined. Beat in flour and baking powder. Add coconut and coconut flavoring.
- Line a large baking sheet with parchment paper or silpat. Divide dough in half and shape each half into a 10inch by 2 1/2inch rectangle. Use your fingertips to pat evenly. Bake in a 350 degree oven for 25 minutes. Remove from oven and cool 5 minutes.
- Slice each rectangle into 10-12 biscotti. Turn biscotti slices onto a side. Return to oven and bake 8-10 minutes. Remove and flip biscotti to other side. Bake for an additional 8-10 minutes. Remove and cool.
CHOCOLATE BISCOTTI | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES
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- Weigh out all the dry ingredients and very roughly chop the chocolate, pistachios and cranberries into chunks.Put the flour, cocoa, sugar, half of the chocolate, baking powder and ½ teaspoon of sea salt into a food processor.
COCONUT BISCOTTI RECIPE | MYRECIPES
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- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
- Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
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- Melt the white chocolate in a shallow bowl in the microwave at 50% power for 1 minute. Stir. If the chocolate is not completely melted, return to the microwave for 10 second intervals.
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