DOUBLE CHOCOLATE BISCOTTI
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
Provided by Jennifer Segal
Categories Desserts
Time 1h10m
Yield About 30 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
- Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 biscotti, Calories 110, Fat 5g, Carbohydrate 15g, Protein 1g, SaturatedFat 3g, Sugar 11g, Fiber 1g, Sodium 111mg, Cholesterol 22mg
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.
DOUBLE CHOCOLATE BISCOTTI
Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 4g protein.
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.
DOUBLE CHOCOLATE HOLIDAY BISCOTTI
For me, the combination of chocolate and citrus during the holidays is a given. I packed that combo into these decadent biscotti that are perfect for dipping in an afternoon coffee or evening vin santo.
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield approximately 20 biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
- In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
- On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
- Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.
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 Nancy Van Ess
Categories Dessert
Time 2h25m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec.
- Add sugar, cocoa powder and baking powder & beat until combined.
- Beat in eggs.
- Beat in as much of the flour as you can.
- Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half.
- Shape each half into a 9" long log.
- Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick.
- Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean.
- Cool on the cookie sheet set on a wire rack for 1 hour.
- Using a serrated knife, cut each log diagonally into 1/2" thick slices.
- Lay slices, cut side down, on ungreased cookie sheets.
- Bake slices in a 325 degree oven for 8 min.
- Turn slices over.
- Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.)
- Transfer to wire racks and let cool.
- Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Nutrition Facts : Calories 96.9, Fat 4.9, SaturatedFat 2.9, Cholesterol 17.4, Sodium 48.2, Carbohydrate 12.8, Fiber 0.9, Sugar 6.3, Protein 1.8
QUICK DOUBLE CHOCOLATE BISCOTTI
Refrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, combine the dough, chips and nuts; knead until well combined. Divide dough in half. , On greased baking sheets, shape each piece into a 13-in. x 2-1/2-in. log. Bake at 375° for 12-14 minutes or until golden brown., Remove from oven; cut diagonally with a serrated knife into 1-in. slices, separating each piece about 1/4 in. after cutting. Bake 5-6 minutes longer or until firm. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 267 calories, Fat 15g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 110mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
DOUBLE CHOCOLATE CRANBERRY BISCOTTI
I'm Italian, and this biscotti is a holiday tradition at our house. It's a low calorie treat that is heavenly dunked in coffee or tea. -Patricia Stiehr, Eureka, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; gradually beat into creamed mixture. Fold in cranberries and chocolate chips., Preheat oven to 350°. Divide dough into four portions. On ungreased baking sheets, shape each into a 12x3-in. rectangle. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 20-25 minutes or until firm., Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 3/4-in. slices. Place on baking sheets, cut side down., Bake 7-8 minutes on each side or until firm. Remove from pans to wire racks to cool. Store in airtight containers.
Nutrition Facts :
DOUBLE CHOCOLATE & ORANGE BISCOTTI
Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa
Provided by Claire Thomson
Categories Dessert, Snack
Time 1h15m
Yield Makes 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
- Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
- Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
- Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
FANTASTIC DOUBLE CHOCOLATE-PECAN BISCOTTI
Since biscotti is a huge favorite at my house I am always searching for good biscotti recipes, this one is fantastic! --- if you make biscotti and love chocolate, then this is a recipe you should try! --- since the batter is quite stiff this dough is best prepared on a heavy-duty stand mixer, the recipe can be completely doubled to make four logs, they will keep tightly covered at room temperature for one week, or frozen for one month, feel free to use any other chopped nuts that you desired, walnuts work great with this also :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Butter and flour a large baking/cookie sheet.
- In a small bowl whisk together flour, cocoa powder, baking soda and salt.
- In another large bowl with an electric mixer beat together 1/4 cup plus 2 tablespoons softened butter with 1-1/4 cups sugar until light and fluffy (about 5 minutes).
- Add in eggs and beat until well combined.
- Stir in flour mixture to form a stiff dough.
- Stir in chopped pecans and mini chocolate chips; mix to combine.
- Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).
- On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).
- Sprinkle with confectioners sugar.
- Bake logs for 35 minutes or until slightly firm to the touch.
- Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.
- Cut the logs diagonally into about 3/4-inch slices.
- Place back on the baking sheet.
- Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).
- Cool on a rack.
DOUBLE-CHOCOLATE BISCOTTI
Steps:
- Preheat oven to 350°F. Spray two 9x5x3-inch metal loaf pans with nonstick spray.
- Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs, then chocolate syrup. Beat in flour, baking powder and salt (dough will be soft). Stir in chocolate chips and nuts. Spread half of batter in each prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Turn loaves out onto rack and cool 15 minutes. Reduce oven temperature to 300°F.
- Using long serrated knife, cut each warm loaf crosswise into 1/2- to 3/4-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake 10 minutes. Turn slices over. Bake until just golden, about 10 minutes. Cool biscotti completely. Store airtight at room temperature up to 3 days.
DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI
Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
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
DOUBLE DARK-CHOCOLATE AND GINGER BISCOTTI
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
- With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
- With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
- Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g
DOUBLE CHOCOLATE WALNUT BISCOTTI
Categories Cookies Chocolate Bake Kid-Friendly Walnut Winter Gourmet Small Plates
Yield Makes about 30 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. and butter and flour a large baking sheet.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
- On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
DOUBLE CHOCOLATE BISCOTTI II
Delicious rich, dark, semi-sweet double chocolate biscotti that you can make at home for a fraction of the cost of store bought biscotti, and they even taste much better. This recipe has been modified with egg substitute.
Provided by EHOLT
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 24.4 g, Cholesterol 1.5 mg, Fat 6.9 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 82.5 mg, Sugar 11.7 g
DOUBLE CHOCOLATE CHIP BISCOTTI
Make and share this Double Chocolate Chip Biscotti recipe from Food.com.
Provided by senseicheryl
Categories Dessert
Time 40m
Yield 72 biscotti, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- In a mixing bowl combine the flour, cocoa powder, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the eggs together. Add this to the flour mixture along with the chocolate chips and stir until a stiff dough forms.
- Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.
- Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F
- When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.
- Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.
- Store in an airtight tin or plastic container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 42.1, Fat 1.4, SaturatedFat 0.8, Cholesterol 9.1, Sodium 18.2, Carbohydrate 7.2, Fiber 0.3, Sugar 4.8, Protein 0.8
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DOUBLE CHOCOLATE CHUNK BISCOTTI | BETTER HOMES & GARDENS
From bhg.com
- 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.
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DOUBLE CHOCOLATE CHIP AND COFFEE BISCOTTI - THE HEIRLOOM PANTRY
From theheirloompantry.co
RECIPE DETAIL PAGE | LCBO
From lcbo.com
DOUBLE CHOCOLATE HAZELNUT BISCOTTI - SCIENTIFICALLY SWEET
From scientificallysweet.com
DOUBLE CHOCOLATE BISCOTTI RECIPE - A FEW SHORTCUTS
From afewshortcuts.com
DOUBLE CHOCOLATE CHERRY BISCOTTI - SAVVY BAKER
From savvybaker.com
AMAZING DOUBLE CHOCOLATE BISCOTTI - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
DOUBLE CHOCOLATE CHUNK BISCOTTI RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
QUICK DOUBLE CHOCOLATE BISCOTTI | CAMILA MADE
From camilamade.com
DOUBLE CHOCOLATE CHUNK GIANDUJA BISCOTTI - I SUGAR COAT IT
From isugarcoatit.com
CHOCOLATE CHUNK BISCOTTI RECIPE - BRAMBLE WINE COTTAGE
From bramblewinecottage.com
DOUBLE CHOCOLATE BISCOTTI - SALADS FOR LUNCH
From salads4lunch.com
CHOCOLATE CHUNK BISCOTTI - EASY RECIPES - SWEET LOREN'S
From sweetlorens.com
HEALTHY DOUBLE CHOCOLATE BISCOTTI - AMY'S HEALTHY BAKING
From amyshealthybaking.com
DOUBLE-CHOCOLATE BISCOTTI | CANADIAN LIVING
From canadianliving.com
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