Almond And Chocolate Chunk Biscotti Recipes

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
• On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

ALMOND AND CHOCOLATE CHUNK BISCOTTI

Steps:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a small bowl, whisk together the flour and the baking powder.
• In a stand mixer fitted with the whip attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes. Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.
• On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3 inches (8 cm) in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart. Dampen your hands and smooth the surface of the logs.
• Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes. (They will flatten out during baking.) Remove the baking sheet from the oven and decrease the oven temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10 to 15 minutes.
• Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices 1/2 inch (1.5 cm) thick. Place the cookies, cut sides up, in a single layer on the baking sheet. (If necessary, use an additional baking sheet.) Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely; they'll continue to firm up as they cool.
• Storage
• The biscotti will keep in an airtight container for up to 1 week.
• Variation
• You can substitute 1 1/2 cups (240 g) chocolate chips for the chopped chocolate, if you like, although I prefer the irregularity of chocolate chunks in these cookies.

CHOCOLATE CHIP AND ALMOND BISCOTTI (MAIDA HEATTER)

Steps:

• First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
• Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
• Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
• Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
• Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
• In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
• Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water-do not dry them-and press the dough into a round mound.
• With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
• Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
• Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
• Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
• Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
• Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.

NESTLES CHOCOLATE ALMOND BISCOTTI

Steps:

• PREHEAT oven to 325°F Grease 1 large or 2 small baking sheet(s).
• MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
• COMBINE flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat granulated sugar, brown sugar, butter, vanilla extract and almond extract until crumbly. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in nuts. Refrigerate for 15 minutes or until firm.
• SHAPE dough with floured hands into two 9 x 3-inch logs on prepared baking sheet(s).
• BAKE for 40 to 50 minutes or until wooden pick inserted in center of each log comes out clean. Cool on baking sheets for 15 minutes. Slide logs onto cutting board and cut diagonally into 3/4-inch slices. Return to baking sheet(s) cut side down. Bake turning biscotti over halfway through, for 20 minutes or until dry. Remove to wire racks to cool completely.
• LINE baking sheet(s) with waxed paper.
• DIP biscotti halfway into Chocolate Coating; shake off excess. Place on prepared baking sheet(s). Refrigerate for 10 minutes or until chocolate is set. Store in airtight containers in cool place or in refrigerator.
• FOR CHOCOLATE COATING: MICROWAVE remaining 1 cup morsels and 2 tablespoons vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at 10- to 15-second intervals, stirring just until smooth.

ORANGE ALMOND BISCOTTI II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
• In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
• Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.