ESPRESSO CHOCOLATE CHIP BISCOTTI
These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 22 to 24 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
- Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
- Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
- Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.
COFFEE CHOCOLATE CHIP BISCOTTI (DIABETIC ADAPTATIONS GIVEN)
A treat with afternoon coffee, these double-baked cookies are crunchy and just right for dipping in a creamy latte!
Provided by Annacia
Categories Dessert
Time 50m
Yield 26 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350°F Grease baking sheet; cover with parchment paper.
- COMBINE water and coffee granules in small bowl; stir until coffee is dissolved.
- COMBINE flour, baking powder and baking soda in small bowl.
- WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs.
- BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
- CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
- BAKE, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.
MINT CHOCOLATE CHIP BISCOTTI
I LOVE these cookies. They are easy to make and have a gorgeous balance of minty-chocolate-y-ness. You can make mini-biscotti, if you want. I always double the recipe and freeze one batch. PLEASE NOTE*: These are NOT SWEET cookies. Best dunked in hot coffee or chocolate.
Provided by JenSmith
Categories Dessert
Time 50m
Yield 3 dozen biscotti, 36 serving(s)
Number Of Ingredients 9
Steps:
- Cream the butter and sugar with a wooden spoon until fluffy. Beat in eggs and add extracts.
- Sift together flour, salt, and baking powder. Add to butter/sugar mixture, blending thoroughly. Dough will be stiff. Use back of spoon to aid in mixing, or you can use and electric mixer on LOW speed.
- Stir in chocolate chips. Divide dough into thirds. Drop each third by spoonfuls onto a sheet of plastic wrap or waxed paper. Shape dough into logs aobut 2 x 10 x 1-inch high. Wrap plastic neatly and tightly around the log, closing long sides first, then the ends. Place in freezer for 10-15 minutes.
- Preheat oven ot 350°F Line a large baking sheet with parchment paper or foil. Unwrap the logs and place them on the lined sheet.
- Bake for 25 minutes, until logs are lightly browned. Remove from oven. Reduce heat to 300°.
- Slide paper or foil with logs off baking sheet and onto a cutting board. Let cool for 5 minutes.
- Using a thin sharp knife (I use a serrated knife), cut logs at an angle into slices about 3/4- to 1-inch wide. Slice paper and slices back onto baking sheet. Lay each cookie slice on its side. Return to oven. Bake 10 minutes. Remove from oven. Turn each cookie slice to the opposite side and bake again for 10 minutes.
Nutrition Facts : Calories 104.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 18.5, Sodium 75.3, Carbohydrate 15.2, Fiber 0.6, Sugar 6.8, Protein 1.6
CHAI CHOCOLATE CHIP BISCOTTI
Found in Healthy Cooking magazine. I have not tried this particular recipe but it sounds so good that I have to save it here to try later. The recipe calls for walnuts but I'll probably sub out for almonds...feel free to use the nut you like best. Definitely a biscotti that sounds great to dip into my coffee or tea! Prep. time includes time to refrigerate dough so don't let that frighten you.
Provided by HokiesMom
Categories Breakfast
Time 2h
Yield 30 biscotti slices, 30 serving(s)
Number Of Ingredients 15
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.
CHOCOLATE CHOCOLATE CHIP BISCOTTI
Make and share this Chocolate Chocolate Chip Biscotti recipe from Food.com.
Provided by Ethans Mom
Categories Dessert
Time 50m
Yield 20 biscotti
Number Of Ingredients 9
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!
Nutrition Facts : Calories 155.4, Fat 5.5, SaturatedFat 3.2, Cholesterol 27.2, Sodium 50.6, Carbohydrate 25.3, Fiber 1, Sugar 14.7, Protein 2.4
CHOCOLATE CHIP BISCOTTI
Make and share this Chocolate Chip Biscotti recipe from Food.com.
Provided by Cheffet22
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 81.7, Fat 3, SaturatedFat 1.7, Cholesterol 13.7, Sodium 37.1, Carbohydrate 13.2, Fiber 0.4, Sugar 8.1, Protein 1.2
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