COCOA-CORNMEAL BISCOTTI
Everything about these biscotti tends toward crunch - their signature double bake, of course, but also the addition of almonds and some cornmeal, which doesn't lose its appealing roughness under heat. (Don't think, as I mistakenly once did, that using a polenta-type cornmeal will improve these cookies - it will only make them gritty; choose a fine-grain meal.) The chocolate chips are there to reinforce the deep chocolate flavor the cookies get from being made with cocoa. I like these very crunchy, but if you prefer them less set, give them a shorter second bake. And after the first bake, when the logs have cooled for about 20 minutes, use a long serrated knife and a gentle sawing motion to slice them into cookies about 1/2-inch thick. Hold on to the inevitable crumbs and any little bits that might break off - you'll be happy to have them over ice cream.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 2h
Yield About 46
Number Of Ingredients 12
Steps:
- Center a rack in the oven, and heat it to 350. Line a baking sheet with parchment paper or a silicone baking mat.
- Sift the flour, cocoa, salt, baking powder and soda together; whisk in the cornmeal.
- Working with a mixer (using a paddle attachment, if you have one), beat the butter and sugar together on medium speed until creamy and smooth, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Turn the mixer off, and add the flour-cornmeal mixture all at once. Pulse the mixer a few times to begin incorporating the ingredients without having them fly about, and then mix on low speed until they disappear into the dough. Mix in the chips and almonds. The dough will be thick and heavy.
- Scrape half the dough onto one long side of the baking sheet. Using your hands and a spatula, shape the dough into a log about 12 inches long and 1 1/2 inches wide - perfection is impossible, so just get close. The log will be bumpy and rough, and that's fine. Form a second log on the other side of the sheet.
- Bake for 25 minutes, rotating the sheet after 15 minutes. The logs will have spread; they'll give when squeezed and won't be fully baked at this point. Transfer the baking sheet to a rack, and allow the logs to rest for 20 minutes. Carefully move one log to a cutting board. (If the parchment on the baking sheet is sticky, turn it over or replace it.) Using a serrated knife, trim the ends and then cut the log horizontally into 1/2-inch-thick slices. Stand the slices up on the baking sheet - you don't have to leave much room between them; repeat with the second log.
- Bake the cookies for another 15 minutes - they'll be firmer, but not completely dry; they firm and dry as they cool. Transfer the baking sheet to a rack, and allow the cookies to come to room temperature. Kept covered and away from humidity, the cookies will hold for at least 1 week.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 5 grams, TransFat 0 grams
COCOA RICE KRISPIES TREATS
Make and share this Cocoa Rice Krispies Treats recipe from Food.com.
Provided by LonghornMama
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter with salt in a large saucepan over low heat. Add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well.
- Remove from heat and stir in Cocoa Krispies until evenly coated.
- Pour into a greased 13x9 baking dish. Press down until flat in the dish. A silicone spatula coated with cooking spray works nicely. Cool.
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
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
COCOA KRISPIES' BISCOTTI
This recipe came from a printed out coupon feeder at the grocery store and I just have to try it. The print out is so small I have to enter it before actually making this recipe. *Updated 8/31/11 - Loved the flavor of this biscotti and did not find it overly sweet. The one thing I recommend is crushing the cereal a bit before stirring in to make binding the dough easier. Very easy to prepare for a biscotti recipe.
Provided by HokiesMom
Categories Breakfast
Time 1h5m
Yield 12 biscotti slices, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and line two baking sheets with foil or parchment paper.
- In large mixing bowl, combine sugar, butter and vanilla. Beat on medium speed of electric mixer until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add flour, cocoa powder, chocolate chips, baking powder and salt.
- Beat on low speed until combined.
- Stir in Cocoa Krispies cereal.
- Shape dough into two 8-inch long rolls. Place on 2 baking sheets lined with foil or parchment paper.
- Bake at 350F for 30 minutes. Cool slightly. Reduce oven temperature to 300°F.
- Diagonally cut each roll into 3/4-inch thick slices. Place slices cut side down on baking sheets lined with the foil or parchment paper.
- Bake at 300F for 10 minutes. Turn slices and bake about 10 minutes more or until firm.
- Transfer to a wire rack to cool completely.
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.
COCOA KRISPIESAND#153; BISCOTTI
This version of the twice-baked Italian cookie features a triple dose of chocolate - cocoa powder, chocolate morsels and Kellogg's Cocoa Krispies cereal.
Provided by Melissa d'Arabian : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 10
Steps:
- 1. In large mixing bowl combine sugar, butter and vanilla. Beat on medium speed of electric mixer until creamy. Add eggs, one at a time, beating well after each addition.
- 2. Add flour, cocoa powder, chocolate morsels, baking powder and salt. Beat on low speed until combined. Stir in KELLOGG'S COCOA KRISPIES cereal.
- 3. Shape dough into two 8-inch-long rolls. Place on 2 baking sheets lined with foil. Bake at 350 degrees F for 30 minutes. Cool slightly.
- 4. Diagonally cut each roll into 3/4-inch-thick slices. Place slices, cut side down, on baking sheets lined with foil. Bake at 300 degrees F for 10 minutes. Turn slices. Bake at 300 degrees F about 10 minutes more or until firm. Transfer to wire rack. Cool completely.
- *Note: If desired, instead of using unsalted butter, use lightly salted butter and decrease the salt to 1/4 teaspoon.
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
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
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
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
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