TRIPLE CHOCOLATE ALMOND BISCOTTI
These biscotti are bursting with flavor from layers of chocolate and toasted almonds! They always garner high praise and are easier to make than you'd think. I always turn to these biscotti to add an extra special touch to my holiday cookie tray.
Provided by Dan Langan
Categories dessert
Time 2h50m
Yield about 24 biscotti
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Combine the butter with 1/2 cup of the chocolate chips in a small microwave-safe bowl. Microwave in 20-second increments, stirring until smooth and melted. Set aside to cool.
- Place the eggs, sugar, salt, baking soda, baking powder, vanilla and instant coffee in the bowl of a stand mixer and beat with the paddle attachment on medium speed until pale and thickened, about 4 minutes.
- Meanwhile, whisk together the flour and cocoa in a medium bowl and set aside.
- Stop the mixer and add the warm melted chocolate and butter. Mix on medium speed until smooth and combined. Add the dry ingredients and mix on low speed until combined. With the mixer running on low speed, mix in the almonds and another 1/2 cup of the chocolate chips until combined.
- Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide and 1 inch tall. Place the logs on the prepared baking sheet.
- Bake until the logs are firm to the touch and sound hollow when tapped, 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove to a cutting board and slice crosswise with a serrated knife 3/4 inch thick. You should have about 24 biscotti.
- Return the biscotti to the parchment-lined baking sheet, standing each up (with its longest skinny side down). Bake until the centers feel firm, 20 to 25 minutes. Remove from the oven and let cool completely on the baking sheet, then lay the biscotti on their sides.
- Microwave the remaining 1/2 cup chocolate chips in a microwave-safe bowl in 15- to 20-second increments, stirring until smooth and melted. Transfer to a pastry bag (or heavy-duty sandwich bag and snip off a tiny tip); drizzle the chocolate over the cooled biscotti. Enjoy immediately or let set before serving or storing. You can store the biscotti in an airtight container at room temperature for up to 1 week.
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
TRIPLE CHOCOLATE BISCOTTI
Make and share this Triple Chocolate Biscotti recipe from Food.com.
Provided by Ashley U
Categories Dessert
Time 1h58m
Yield 30 cookies
Number Of Ingredients 9
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.
TRIPLE CHOCOLATE BISCOTTI
Chocolate, chocolate, chocolate.... This fabulous biscotti recipe is the perfect chocolate cookie. To keep cookies longer, wrap tightly, label and freeze for up to six months. Use wax paper for packing cookies, it doesn't seal tight, which means that cookies won't get too soft.
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line a baking sheet with parchment paper.
- Beat butter, sugar and eggs in a large bowl of electric mixer. Beat in melted chocolate and remaining ingredients. Dough will be sticky. Remove to a lightly floured surface and divide dough in two. With well floured hands, place half of the dough on prepared baking sheet and shape into a log measuring 16 inches long by 3 1/2 inches wide. Repeat with remaining half of dough.
- Bake in preheated oven for 25-30 minutes, until dough is set. Remove from oven, and let cool 10 minutes.
- Cut logs into 3/4 inch slices then return cookies to baking sheet. Bake 20 minutes longer, turning cookies halfway through baking time. Let cool on sheet 5 minutes, then remove to rack.
Nutrition Facts : Calories 112.1, Fat 5.6, SaturatedFat 3, Cholesterol 6.3, Sodium 105.1, Carbohydrate 15.5, Fiber 1.3, Sugar 7.7, Protein 1.9
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.
TRIPLE CHOCOLATE BISCOTTI
Make and share this Triple Chocolate Biscotti recipe from Food.com.
Provided by StevenHB
Categories Dessert
Time 1h45m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Heat the oven to 325°F.
- Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside.
- If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins.
- Set aside to cool.
- Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle.
- Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips.
- In a separate bowl, lightly whisk together the eggs and vanilla extract.
- With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together.
- Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
- Divide the dough into four equal parts.
- With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter.
- Place the logs 4 inches apart on greased or parchment lined baking sheets.
- Bake the logs at 325°F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet.
- Remove the baking sheets from the oven and reduce the temperature to 300°F.
- Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices.
- Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed.
- Transfer the biscotti to a rack to cool.
- While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler.
- With a knife, spread white chocolate on one cut side of each cooked biscotti.
- Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet.
- Allow the chocolate to harden.
- Peel the biscotti from the parchment and store in an airtight container.
Nutrition Facts : Calories 149.7, Fat 6.8, SaturatedFat 2.3, Cholesterol 20.9, Sodium 66.1, Carbohydrate 21.2, Fiber 1.4, Sugar 14.1, Protein 3
TRIPLE CHOCOLATE BISCOTTI
I've made these a few times. They're hard - great to dunk in a cup of coffee. And very good. Inspired by a recipe from FineCooking #5.
Provided by StevenHB
Categories Dessert
Time 1h35m
Yield 50 Cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 525 degrees and toast hazelnuts 15 minutes on a cookie sheet.
- Cover nuts 10 minutes and then peel by rubbing together.
- Put flour, cocoa, baking soda, salt, sugar and coffee in a blender and mix.
- Add nuts and chocolate chips.
- In separate bowl beat eggs and vanilla then add to the mixer slowly.
- Finish mixing with flour-covered hands in a bowl.
- Divide into four parts and roll on flour-covered board into logs about 10-inches long and 2-inches thick.
- Spray cookie sheet with cooking spray and put on logs.
- Bake at 325 degrees for 35-40 minutes until sides are firm and inside cracks no longer look wet.
- Remove and cool logs for 10 minutes.
- Slice diagonally into 3/4-inch thick pieces.
- Place the pieces flat on a baking sheet.
- Reduce oven temperature to 300 degrees.
- Bake biscotti 25 minutes.
- Cool on rack.
- Chop white chocolate and microwave until melted, 1-2 minutes.
- With knife, spread white chocolate on biscotti (one side).
- Place chocolate side down on parchment-lined baking sheet or waxed paper.
- Store in air-tight container.
Nutrition Facts : Calories 146.5, Fat 6.8, SaturatedFat 2.3, Cholesterol 20, Sodium 63.5, Carbohydrate 20.5, Fiber 1.4, Sugar 13.5, Protein 2.9
TRIPLE CHOCOLATE ALMOND BISCOTTI
This is a decadent biscotti. The recipe comes from the Nestle company to promote their new "chocolatier" chips but any bittersweet chocolate could be subbed. These are rich and chocolate heaven. I have made them a couple of times the directed way and now plan to try different flavorings such as chocolate/orange...yum! This is not a difficult recipe at all.
Provided by JanetB-KY
Categories Dessert
Time 1h20m
Yield 18 cookies
Number Of Ingredients 9
Steps:
- PREHEAT oven to 325º F & grease your baking sheet.
- MICROWAVE 2/3 cup morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 10 to 15 seconds; STIR. The morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- COMBINE flour, baking powder and salt in small bowl.
- Beat sugar and butter in large bowl until light and fluffy; add eggs and almond extract; beat until combined.
- Stir in melted chocolate; gradually stir in flour mixture then stir in slivered almonds and 1/2 cup morsels.
- SHAPE dough with floured hands on prepared baking sheet into 12 x 3-inch log; round top.
- BAKE for 40 minutes or until slightly firm to the touch and cracked on top; cool on baking sheet for 10 minutes.
- Slide log onto cutting board and cut into 18 even slices then return to baking sheet cut side down.
- Bake for additional 10 to 15 minutes or until firm. then remove to wire rack to cool completely.
- Place remaining chocolate morsels in small, heavy-duty plastic bag and microwave on HIGH (100%) power for 30 to 45 seconds; knead.
- Cut a tiny corner from bag and drizzle over cooled biscotti.
- Let stand until drizzle is set and store in airtight container at room temperature.
Nutrition Facts : Calories 219.1, Fat 12.6, SaturatedFat 6, Cholesterol 27.4, Sodium 121.1, Carbohydrate 26, Fiber 3.2, Sugar 9.3, Protein 5.2
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TRIPLE-CHOCOLATE BISCOTTI RECIPE | BON APPéTIT
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- 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.
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