DOUBLE-DRIZZLED BISCOTTI
Semisweet and white chocolate drizzles give these biscotti a pretty look. The baking time is shorter than for some biscotti, so they're a little softer. —Cheryl Ludemann, Boonville, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In a small bowl, whisk flour, aniseed, baking powder and salt; gradually beat into creamed mixture. Stir in walnuts., Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 15-20 minutes or until firm to the touch., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 6-7 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt semisweet chips and 1 teaspoon shortening; stir until smooth. Drizzle over biscotti. In a microwave, melt white chips and remaining shortening; stir until smooth. Drizzle over biscotti.
Nutrition Facts : Calories 126 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 61mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE
This was the first biscotti recipe I ever made and I was amazed at how easy it was to get great results! The chocolate drizzle makes these fancy enough for gift giving too. From Gold Medal's Holiday Cookies and Cakes (#33).
Provided by Clarely
Categories Breakfast
Time 1h20m
Yield 36-42 biscotti
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Dissolve coffee crystals in the hot water.
- Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
- Stir in remaining ingredients.
- On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
- Bake about 30 minutes or until center is firm to the touch.
- Cool 15 minutes on the cookie sheet.
- Cut crosswise into 1/2 inch thick slices.
- Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
- Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
- Immediately remove from cookie sheet to a wire rack.
- When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
- Drizzle the chocolate over the biscotti using a spoon.
- When cool, enjoy with a cup of coffee.
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
SIMPLE DOUBLE CHOCOLATE BISCOTTI
These are a perfect treat with a cup of coffee for breakfast, with tea in the afternoon or for a light dessert. Fancy enough for company but simple enough to make every day. Adding coffee granules enhances the flavor of the chocolate. I like to melt 1/4 cup white chips in a quart size freezer bag, cut off one tiny corner and drizzle the melted chips over the top of the biscotti once they have cooled completely.
Provided by MARGARET N
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h10m
Yield 35
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper.
- Combine the flour, salt, cocoa powder, baking powder, cinnamon, and coffee granules in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Dived the dough in half and shape each into 8x2 inch flat rectangles about 1 inch thick. Place on the baking sheet 3 to 4 inches apart. Beat egg yolk with water in a small bowl. Brush over the top of each loaf.
- Bake in the preheated oven until both loaves are firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Cut each loaf diagonally into 3/4 inch slices. Place each slice, cut-side up onto the baking sheet. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 12.4 g, Cholesterol 23.5 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 84.7 mg, Sugar 5.8 g
DOUBLE CHOCOLATE CHUNK BISCOTTI
Make and share this Double Chocolate Chunk Biscotti recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 1h5m
Yield 32 Biscotti
Number Of Ingredients 10
Steps:
- Grease a large cookie sheet; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
- Add sugar, cocoa powder, and baking powder; beat until combined.
- Beat in eggs.
- Beat in as much flour as you can.
- Stir in any remaining flour.
- Stir in the 4 ounces white baking bar and the 3 ounces semisweet chocolate.
- Divide dough in half.
- Shape each half into a 9-inch-long roll.
- Place rolls 4 inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
- Bake in a 375 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean.
- Cool on cookie sheet on a wire rack for 1 hour.
- Using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices.
- Lay slice, one cut side down, on an ungreased cookie sheet.
- Bake slices in a 325 degree F oven for 8 minutes.
- Turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp.
- (Do not overbake.) Transfer to a wire rack; cool.
- If desired, in a heavy small saucepan combine the shortening and the 2 ounces semisweet chocolate or white baking bar.
- Cook and stir over low heat until melted and smooth.
- Drizzle over tops of biscotti.
- Let stand until set.
- Store in an airtight container up to 1 week.
- Makes 32 biscotti.
Nutrition Facts : Calories 105.6, Fat 5.8, SaturatedFat 3.5, Cholesterol 18.8, Sodium 45.2, Carbohydrate 13.3, Fiber 1.1, Sugar 6.4, Protein 2
DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Provided by Andrea M. Daly
Categories Cookies Mixer Chocolate Fruit Dessert Bake Vegetarian Cranberry Almond Party Bon Appétit Massachusetts Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 28
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
- Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
- Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)
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