BLACK CHOCOLATE BISCOTTI
Love that intense chocolate flavor! Serve this biscotti with a nice hot cup of coffee or cocoa! Cook time also reflects cooling. Discovered this recipe on Godiva.com.
Provided by Bev I Am
Categories Dessert
Time 2h15m
Yield 5 dozen
Number Of Ingredients 17
Steps:
- Position racks to the upper and lower thirds of oven. Preheat the oven to 350°F.
- Line two jelly roll pans with parchment paper and set aside.
- In a medium saucepan, melt butter over low heat.
- Remove from heat.
- Add the dark chocolate and let mixture rest 1 minute.
- Stir gently until the chocolate is melted and smooth; set aside.
- Combine the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl; whisk thoroughly; set aside.
- Mix the Kahlúa, dissolved espresso powder and vanilla in a small bowl; set aside.
- In a large bowl beat eggs with electric mixture on medium speed for 2 minutes.
- Add sugar, in 3 additions, mixing for 20 seconds after each addition.
- Beat 1 minute longer.
- Reduce speed to medium low.
- Add Kahlúa mixture and chocolate butter mixture; mix thoroughly scraping down the sides of the bowl as necessary.
- On low speed, add dry ingredients, in 2 additions, mixing only to combine.
- Using rubber spatula, fold in chopped chocolate and nuts.
- Let batter stand for 10 minutes to thicken.
- Portion the dough onto the jelly roll pans, forming 4 logs, each measuring 1 1/2 inches wide by 12 inches long, smoothing tops and sides with moistened hands.
- Brush tops and sides with egg wash.
- Bake for 20 to 22 minutes, or until tops are just set.
- Remove from oven and let stand for 20 minutes.
- Reduce oven temperature to 300°F Carefully place 1 log at a time on a cutting board. Using a thin, sharp serrated knife cut into generous 1/2 inch slices.
- Lay slices on their sides and toast in oven for 12 minutes.
- Turn the slices over carefully and toast for 8 minutes longer.
- Allow cookies to cool on pans; the biscotti will become firm and crisp as they cool.
- Store biscotti, layered between sheets of waxed paper in an airtight container at room temperature for up to 3 weeks.
- If desired, biscotti may be frozen for up to 3 months.
Nutrition Facts : Calories 1250, Fat 74.3, SaturatedFat 35.8, Cholesterol 248.3, Sodium 461.4, Carbohydrate 138.2, Fiber 13.2, Sugar 79.3, Protein 22.7
MEXICAN DARK CHOCOLATE BISCOTTI
We love biscotti with our morning coffee. Easy to bake and they store well in an air-tight container.
Provided by DailyInspiration
Categories Breads
Time 1h15m
Yield 24 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- In a stand mixer. beat butter and sugar until light. Add eggs one at a time. Add vanilla. In a separate bowl, add all dry ingredients and mix well. Remove bowl from mixer and with a spoon, add 1/2 of the flour mixture. Stir in milk and then add remaining flour mixture. Combine well.
- Turn dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
- Bake logs in the middle of the oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool a few minutes. On a cutting board, slice logs on a diagonal about 1/2 inch thick. Arrange slices back on baking sheet and bake them approximately 10 minutes on each side or until golden throughout. Cool biscotti to room temperature. Store in airtight containers in single layers between waxed paper for up to 2 weeks.
ELLEN'S CHOCOLATE BISCOTTI
Provided by Food Network
Yield about 5 dozen
Number Of Ingredients 8
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.
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
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
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
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.
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
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
More about "darkestchocolatebiscotti recipes"
DOUBLE CHOCOLATE BISCOTTI RECIPE - FAMILYSTYLE FOOD
From familystylefood.com
4.3/5 (15)Total Time 1 hr 5 minsCategory DessertsCalories 93 per serving
- Beat the butter in an electric mixer fitted with the paddle attachment until fluffy. Add the sugar and mix at high speed until combined, about 30 seconds. Scrape down the bowl if needed, then beat in the eggs. Lower the mixer speed and add the flour mixture. Mix until the dough comes together in a mass with no flour streaks, about 1 minute. Stir in 3/4 cup of the chocolate chunks.
DEEP DARK CHOCOLATE BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
4/5 (23)Calories 94 per servingServings 30
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, soda, and salt in a bowl, stirring with a whisk. Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes. Add vanilla; mix well. Add flour mixture to egg mixture; stir until combined. Fold in chocolate and almonds. Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness. Bake at 350° for 28 minutes or until firm.
- Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake 7 minutes. Turn cookies over; bake 7 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool on wire rack.
CHOCOLATE BISCOTTI: LOW CARB, EASY & DELICIOUS - 131 METHOD
From blog.131method.com
18 BISCOTTI RECIPES PERFECT FOR YOUR COFFEE BREAK - TASTE …
From tasteofhome.com
HOW TO MAKE CHOCOLATE BISCOTTI: HOMEMADE BISCOTTI RECIPE
From masterclass.com
DARK CHOCOLATE BISCOTTI - HEALTHY HACKS
From healthyhacks.net
DOUBLE-CHOCOLATE BISCOTTI | CANADIAN LIVING
From canadianliving.com
DARK CHOCOLATE ALMOND BISCOTTI - A PINCH OF HEALTHY
From apinchofhealthy.com
30 OF OUR BEST BISCOTTI RECIPES | FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
CHOCOLATE BISCOTTI - GLORIOUS TREATS
From glorioustreats.com
DARK CHOCOLATE ALMOND BISCOTTI - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
SUPER EASY CHOCOLATE BISCOTTI RECIPE - THE REBEL CHICK
From therebelchick.com
DARK CHOCOLATE AND DRIED CHERRY BISCOTTI RECIPE - BON APPéTIT
From bonappetit.com
CHOCOLATE BISCOTTI - THE TINY BAKER
From thetinybaker.com
CHOCOLATE BISCOTTI RECIPE (READY FOR DUNKING ... - GONNA WANT …
From gonnawantseconds.com
CHOCOLATE CHOCOLATE CHIP BISCOTTI - SKINNYTASTE
From skinnytaste.com
35+ BISCOTTI RECIPES - HOME COOKING MEMORIES
From homecookingmemories.com
AMAZING DOUBLE CHOCOLATE BISCOTTI - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CHOCOLATE BISCOTTI - BETTER HOMES & GARDENS
From bhg.com
THE ULTIMATE HEALTHY CHOCOLATE BISCOTTI | AMY'S HEALTHY BAKING
From amyshealthybaking.com
CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
CHOCOLATE CHIP BISCOTTI - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
DOUBLE-CHOCOLATE BISCOTTI RECIPE | EATINGWELL
From eatingwell.com
CHOCOLATE BISCOTTI RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
DARKEST CHOCOLATE BISCOTTI RECIPE - FOOD.COM
From food.com
DARK CHOCOLATE ALMOND BISCOTTI - THE FOODIE PHYSICIAN
From thefoodiephysician.com
EASY CHOCOLATE BISCOTTI RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
CHOCOLATE-DIPPED ALMOND BISCOTTI - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE BISCOTTI RECIPE - ONE SWEET APPETITE
From onesweetappetite.com
DARK CHOCOLATE BISCOTTI - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
HOT CHOCOLATE BISCOTTI RECIPE - HOME COOKING MEMORIES
From homecookingmemories.com
GLUTEN-FREE BISCOTTI | JANE'S HEALTHY KITCHEN
From janeshealthykitchen.com
HARD-TO-RESIST BISCOTTI RECIPES | MARTHA STEWART
From marthastewart.com
RECIPE: BEST EVER BISCOTTI | CBC LIFE
From cbc.ca
CHOCOLATE BISCOTTI - BROWN EYED BAKER
From browneyedbaker.com
BISCOTTI DIPPED IN DARK CHOCOLATE - CUISINICITY
From cuisinicity.com
TRIPLE CHOCOLATE BISCOTTI - A KITCHEN ADDICTION
From a-kitchen-addiction.com
DARK CHOCOLATE ORANGE BISCOTTI - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TRIPLE-CHOCOLATE BISCOTTI RECIPE - BON APPéTIT
From bonappetit.com
HOW TO MAKE BISCOTTI: ITALIAN LEMON BISCOTTI RECIPE
From shelovesbiscotti.com
DOUBLE CHOCOLATE BISCOTTI - ONCE UPON A CHEF
From onceuponachef.com
You'll also love
Related Search