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.
ESPRESSO BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield approximately 3 dozen biscotti
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds.
- Turn the 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 oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.
- Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.
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
CHOCOLATE-ESPRESSO-PISTACHIO BISCOTTI
I had some pistachios in the freezer that I needed to use up and I developed this recipe. I think it came out quite nicely, not too sweet. Hazelnuts or almonds can be substituted for the pistachios (make sure to toast them first). Let me know what you think!
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 40 biscotti
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Grease a large rectangular baking pan with a light coating of olive oil.
- Sift all dry ingredients together.
- In small bowl, dissolve espresso powder in 1/3 cup water.
- Add eggs and olive oil and beat with a whisk until well-combined.
- Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
- If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
- Knead the flour in.
- The dough should now be malleable without being sticky.
- If it is still sticky, repeat with another tablespoonful of flour.
- Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every persons logs are slightly different they will spread while baking so have a good distance between them).
- Bake for 30 minutes.
- The biscotti will have risen only slightly, spread out some, and have a cracked surface.
- Cool completely.
- Preheat oven to 300 degrees F.
- With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
- (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
- Not all the pieces may fit, in which case youll have to bake a second pan's worth after the first.
- Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
- Bake 15 minutes, turn pieces over, bake 15 minutes longer.
- Cool completely and keep in an airtight container.
More about "espresso dark chocolate biscotti recipes"
ESPRESSO BISCOTTI - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
4.9/5 (10)Total Time 1 hr 5 minsCategory Cookie, DessertCalories 169 per serving
- In a mixing bowl beat butter, sugar, extract, salt, espresso powder, and baking powder until smooth.
CHOCOLATE ESPRESSO BISCOTTI - THE MONDAY BOX
From themondaybox.com
5/5 (31)Total Time 2 hrsCuisine American, ItalianCalories 115 per serving
- In the bowl of a food processor, combine the flour, cocoa,espresso powder, salt, baking powder, and chopped chocolate. Pulse until the chocolate is ground into the flour mixture.
DARK CHOCOLATE ESPRESSO BISCOTTI - THE VEGAN 8
From thevegan8.com
TRIPLE CHOCOLATE ESPRESSO BISCOTTI RECIPE ON FOOD52
From food52.com
DARK CHOCOLATE BISCOTTI - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
ESPRESSO CHOCOLATE CHIP BISCOTTI - LIFE, LOVE, AND GOOD …
From lifeloveandgoodfood.com
ESPRESSO CHOCOLATE CHIP BISCOTTI • BASTE CUT FOLD
From bastecutfold.com
HOW TO MAKE CHOCOLATE COVERED ESPRESSO BEANS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
CHOCOLATE BISCOTTI | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
BISCOTTI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
DARK CHOCOLATE ESPRESSO BISCOTTI – SKINNYDIPPED
From skinnydipped.com
DOUBLE CHOCOLATE BISCOTTI - ONCE UPON A CHEF
From onceuponachef.com
TRIPLE CHOCOLATE ESPRESSO BISCOTTI - COOKIE MADNESS
From cookiemadness.net
ESPRESSO CHOCOLATE CHIP BISCOTTI — BILL THE BAKER
From billthebaker.com
25 BEST BISCOTTI RECIPES TO ENJOY WITH COFFEE - INSANELY GOOD
From insanelygoodrecipes.com
DARK CHOCOLATE ESPRESSO COOKIES - LIV FOR CAKE
From livforcake.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
You'll also love