Baileys Chocolate Walnut Biscotti With White Chocolate Drizzle Recipes

DOUBLE-DRIZZLED BISCOTTI

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.

MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
• In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
• Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
• Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

BARB'S CHOCOLATE WALNUT BISCOTTI

Steps:

• Toast walnuts in oven or microwave; set aside.
• Preheat oven to 350 degrees and butter a large cookie sheet.
• In a bowl whisk together flour, cocoa powder, baking powder, and salt.
• In another bowl with an electric mixer beat together butter and sugar until light and fluffy; add egg, zest and orange juice and beat until well combined; stir in flour mixture until a soft dough is formed, stir in walnuts.
• On a baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes.
• On a cutting board with serrated knife cut logs diagonally into 1/2-inch- thick slices; arrange biscotti, cut side down, on baking sheet and bake until crisp, about 15 minutes.
• Cool biscotti on rack: biscotti may be made 1 week ahead and kept in airtight containers, or 1 month and frozen.

CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment or a silicone mat.
• Using a hand mixer, cream the butter and sugar completely in a large bowl until you have a whipped, smooth consistency.
• Add the eggs and completely incorporate them into the mixture.
• In another small bowl, combine the flour, baking powder, and salt.
• Add the flour mixture to the creamy mixture. Completely combine with the hand mixer until smooth.
• Fold in the walnuts gently with a spoon.
• Now it is time to shape your loaf. Turn out the dough onto the baking sheet. Shape your loaf either into one big loaf or two skinnier loaves. Shape them so the long sides are fairly straight and the short ends are gently rounded.
• Bake at 350 degrees for 30 minutes.
• Remove the pan from the oven. Allow your loaf to cool for several minutes. Do not turn off the oven.
• Cut your loaf into slices about 1/2" to 1" thick with a sharp chef's knife. Lay each slice down flat so one cut side is facing up.
• Bake for 10 minutes.
• Remove the pan from the oven. Flip each cookie over so the other cut side is facing up.
• Bake an additional 10 minutes.
• Remove from oven and carefully move the cookies to the cooling racks. Allow them to cool completely.

CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
• In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
• In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
• In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
• Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
• Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
• Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
• Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
• Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
• Leave the oven set at 300°F.
• Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
• Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
• Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
• Transfer the cookies to wire racks to cool.
• Store in an airtight container at room temperature for up to 1 month.

DOUBLE CHOCOLATE WALNUT BISCOTTI

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.

MEXICAN CHOCOLATE WALNUT-CHERRY BISCOTTI

Steps:

• Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

BAILEY'S CHOCOLATE WALNUT BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

Steps:

• Heat oven to 350 degrees F. Grease and flour a large cookie sheet. Combine flour, cocoa, baking powder and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, until blended. Add Bailey's and beat until blended. Add flour mixture until just blended, then knead in nuts. With floured hands (dough will be very sticky), divide dough in half. Shape into two 12" by 3" loaves and place a few inches apart on the cookie sheet. Bake for 30 minutes. Cool the loaf about 20 minutes, then cut each loaf crosswise into 1/2-inch thick slices. Place cookies cut-side down on the same cookie sheet. Return to oven and bake 15-20 more minutes. Remove from oven and cool. Place biscotti right side up again and drizzle melted Saco Dolci Frutta across the top of each piece. Let harden and serve.