Milk Chocolate Biscotti Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
• Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
• Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
• Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

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.

Steps:

• In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.

Steps:

• For cream cheese filling dough: In medium bowl, combine flour, baking powder and salt.
• In large bowl, with mixer on medium speed, beat butter and cream cheese until well blended. Gradually add the sugars and beat 3 minutes or until light and creamy.
• Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended.
• Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 8 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight.
• When ready to roll out dough, prepare chocolate filling: In 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts; stirring frequently. Remove saucepan from heat; stir in walnuts. Cool filling to room temperature, about 30 minutes.
• Preheat oven to 350 degrees. Grease 2 large cookie sheets.
• Remove 1 piece of dough from refrigerator. On lightly floured 16-inch sheet of waxed paper, with floured rolling pin, roll dough into 10-inch by 6-inch rectangle. Spread heaping 1/4 cup filling lengthwise down center of rectangle. Starting from a long side and using waxed paper to help lift dough, fold 1 side of dough lengthwise over filling, then remaining side over dough (dough should overlap).
• Pick up waxed paper and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log, leaving about 2 inches between logs.
• Bake logs 20-22 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes, then transfer to wire rack to cool completely.
• While logs bake, repeat with remaining dough and filling.
• Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered containers at room temperature for up to 2 weeks or in freezer up to 3 months.
• To serve, sprinkle logs with confectioners' sugar. Cut each log crosswise on the diagonal into 12 slices. (If logs are frozen, thaw completely at room temperature before sprinkling with sugar and slicing).

Steps:

• Set a rack in the middle level of the oven and preheat to 325 degrees.
• Cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside.
• Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
• Mix the flour, baking powder, and salt and sift into a mixing bowl.
• Stir in the ground mixture.
• 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 each half into a log the length of the pans you are using (14 to 18 inches).
• Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.).
• Bake until well risen and firm, about 30 minutes.
• 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 until dry and crisp, about 20 minutes.
• Cool on pans and store in a tin or plastic container with a tight-fitting lid.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
• Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
• Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
• Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
• Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
• Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
• Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
• Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
• Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

Steps:

• Position the racks in the top third and center of the oven and preheat to 350º F.
• Using a hand-held electric mixer set at high speed, beat the butter, sugar, and orange zest in a large bowl until well combined, about 3 minutes. Beat in the eggs, one at a time, then the vanilla.
• In a medium bowl, whisk the flour, baking powder, chili powder, and salt to combine. Using a wooden spoon, gradually beat in the butter mixture. Work in the chocolate, walnuts, and cherries.
• Divide the dough in half. Using lightly floured hands on a floured work surface, form the dough into two 10 X 2-inch logs. Place the logs on an ungreased large baking sheet, at least 2 inches apart. Bake on the center rack until set and golden brown, about 30 minutes. Remove from the oven and let cool on the baking sheet for 20 minutes.
• Using a serrated knife and a sawing motion, carefully cut the logs into diagonal slices about 1/2 inch wide. Place the slices on ungreased baking sheets. Bake until the undersides of the biscotti are beginning to brown at the edges, about 8 minutes. Turn the biscotti over. Switch the positions of the baking sheets from top to bottom and front to back. Continue baking until lightly browned on the other side, about 8 minutes more.
• Cool completely on baking sheets. (The biscotti can be prepared up to 1 week ahead, cooled, and tightly covered in an airtight container at room temperature.)
• Reprinted from Back to the Table: The Reunion of Food and Family by Art Smith.

Steps:

• Set a rack in the middle level of the oven, and preheat to 325.
• Cover 2 large cookie sheets or jelly roll pans with parchment or foil, and set aside.
• Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
• Mix the flour, baking powder, and salt and sift into a mixing bowl. Stir in the ground mixture.
• 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 each half into a log the length of the pans you are using (14-18").
• Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.)
• Bake until well risen and firm, about 30 minutes.
• Cool the logs on the pans.
• After the logs have cooled, detach from paper, and slice them about 1/2" thick with a sharp serrated knife.
• Place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes.
• Cool on pans, and store in a tin or plastic container with a tight-fitting lid.

Steps:

• Position a rack in the center of the oven and heat the oven to 350 degrees.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a stand mixer fitted with a paddle attachment, beat the butter, sugar and chile powder on medium-low speed until smooth and well combined, about 2 minutes.
• Increase the speed to medium. With the mixer running, add the eggs, 1 at a time, pausing to scrape down the sides of the bowl if needed, then add the vanilla extract. Beat until well mixed, about 1 minute.
• Turn the speed to low and, with the mixer running, add the flour mixture a little at a time. Continue mixing until the dry ingredients are almost incorporated, scraping the bowl as needed, then add the cashews and chocolate chips all at once. Keep mixing until the cashews and chocolate have integrated and a thick dough has formed.
• Divide the dough in half and roll each half into a 12-inch log. (You can use a sheet of wax or parchment paper to help roll the dough evenly, or dust with extra flour if the dough is sticky.) Place both logs on a half-sheet pan lined with parchment paper, then flatten both logs with your palms until about 1-inch thick. Sprinkle each with a little granulated sugar to evenly coat.
• Bake until the logs lose their sheen, 20 to 25 minutes. There should still be some softness in the middle of each log when gently pressed. Be careful not to overbake, as the logs may break when sliced later.
• Turn off the oven, take out the biscotti and let cool on the sheet pan for a few hours. (The longer they rest, the easier they will be to slice without breaking.)
• For the second bake, heat the oven to 300 degrees. (The temperature is lower for gentler, more even baking.)
• Using a serrated knife, slice each log at an angle into ½-inch slices. You may trim and discard the ends or bake them along with the other slices - they taste just as good. Place the slices, cut sides down, on the same parchment-lined half-sheet pan. (You don't need to be careful about spacing them out.)
• Bake for about 25 minutes, or until the biscotti are no longer soft to the touch. They will harden a little further after cooling. Remove from the oven and cool completely on the pan. The biscotti will keep for 2 weeks in an airtight container at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
• Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
• Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
• Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

Steps:

• Line large baking sheet with double thickness of foil.
• Sift in salt, baking powder, cocoa and flour into a large bowl to blend.
• Beat in eggs one at a time and then vanilla.
• Beat in flour mixture.
• Stir in chocolate and white chocolate chips by hand.
• Heap dough into two long strips.
• Refrigerate for 30 minutes.
• Bake at 350° for about 25 minutes (until tops are cracked).
• Let cool for 10 minutes.
• Reduce heat to 300°.
• Using foil as an aide, lift logs onto work surface.
• Cut logs into 3/4 in pieces; arrange half of slices (cut side down) on each prepare baking sheet.
• Bake biscotti until just dry to touch (about 8 minutes).
• Turn biscotti and bake again for another 8 minutes.