Chocolate And Almond Biscotti Recipes

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CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

"During college, I came across a chocolate biscotti recipe and played around with it until I came up with this one," relates Lori Hinze of McCook, Nebraska. "It's great with tea or coffee for dunking."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 13 cookies.

Number Of Ingredients 12

1/4 cup butter, softened
2/3 cup sugar
1 large egg
2 tablespoons beaten egg
1 ounce semisweet chocolate, melted and cooled
1/2 teaspoon instant coffee granules
1/2 teaspoon hot water
1-1/4 cups all-purpose flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 190 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

Twice-baked chocolate cookies are flavored with almond extract and studded with chopped almonds. Enjoy the biscotti like it's done in Italy - dunked into hot coffee.

Provided by McCormick

Categories     Cookies and Brownies,

Yield 18

Number Of Ingredients 10

1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter softened
1 1/4 cups sugar
2 eggs
1 tsp McCormick® Pure Almond Extract
4 oz semi-sweet baking chocolate melted
1 cup whole almonds coarsely chopped

Steps:

  • Preheat oven to 325°F. Mix flour, cocoa powder, baking powder and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in almonds.
  • Divide dough in half on lightly floured work surface. Roll each half into a log, about 12 inches long and 2 inches wide. Transfer logs to greased baking sheet. Flatten logs slightly.
  • Bake 40 minutes or until logs spring back when lightly touched. Cool logs on wire rack 20 minutes. Reduce oven temperature to 300°F. Transfer logs to cutting board. Using a sharp serrated knife, cut logs diagonally into 1/2-inch thick slices. Place slices, cut sides down, in single layer on baking sheets.
  • Bake 15 to 20 minutes or until crisp. Remove biscotti to wire racks; cool completely. Store in airtight container up to 1 week.

Nutrition Facts : Calories 252 Calories

CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

Chocolate Almond Biscotti, an Traditional Italian chocolate cookie, made with roasted almonds and honey. The perfect holiday cookie.

Provided by Rosemary Molloy

Categories     Dessert

Time 40m

Number Of Ingredients 11

3/4 cup whole skinned almonds
2 eggs
3/4 cup sugar
1 3/4 cup + 2 tablespoons all purpose flour
2 tablespoons cocoa
1/4 teaspoon salt
1 teaspoon baking powder
1 - 1 1/2 teaspoons honey
1 teaspoon vanilla
zest from 1/2 orange
3 1/2 ounces dark chocolate (good quality)

Steps:

  • Pre-heat oven to 350°. Line a cookie sheet with parchment paper.
  • On an unlined cookie sheet toast almonds for approximately 5 minutes in the pre-heated oven. Remove from oven, move to a small bowl and let cool.
  • In a medium bowl beat eggs and sugar to combine, then add flour, cocoa, salt, baking powder, honey, vanilla and zest and combine with a wooden spoon, then fold in the almonds.
  • Move to a lightly floured flat surface and gently knead into a soft dough.
  • Divide into 2-3 parts and form into 2-3 logs (I found 3 logs to be just right). Approximately 8-10 inches long, place on prepared cookie sheet and brush with beaten egg (a small egg), bake for approximately 20 minutes.
  • Remove from oven, let sit 5 minutes and then cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before dipping in melted chocolate. Enjoy!

Nutrition Facts : Calories 89 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 25 mg, Sugar 5 g, ServingSize 1 serving

CHOCOLATE-ALMOND BISCOTTI RECIPE



Chocolate-Almond Biscotti Recipe image

Bake up the perfect holiday gift with our Chocolate-Almond Biscotti Recipe. Made with chocolate, slivered almonds and other sweet ingredients, this Chocolate-Almond Biscotti Recipe is a twice-baked Italian favorite. Biscotti are perfect for holiday care packages or thoughtful gift ideas.

Provided by My Food and Family

Categories     Dairy

Time 2h35m

Yield 36 servings

Number Of Ingredients 10

3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 eggs
1 tsp. vanilla
1 cup slivered almonds, toasted

Steps:

  • Heat oven to 325°F.
  • Reserve 2 oz. chocolate. Coarsely chop remaining chocolate. Microwave chopped chocolate in small microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted; cool slightly. Meanwhile, combine flour, baking powder and salt.
  • Beat butter and sugars in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gradually add flour mixture, beating well after each addition. Stir in nuts.
  • Divide dough in half; roll each half into 10x2-inch log on lightly floured surface. Place, 2 inches apart, on baking sheet sprayed with cooking spray.
  • Bake 40 to 50 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 15 min. Transfer logs to cutting board. Use serrated knife to cut each log into 18 diagonal slices; place, cut sides down, on baking sheet.
  • Bake 10 min. on each side or until cookies are lightly browned on both sides. Remove to wire racks; cool completely.
  • Melt reserved chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 3.6442 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHOCOLATE-ALMOND BISCOTTI



Chocolate-Almond Biscotti image

These are great dipped in coffee or eaten by themselves. They make a nice gift when put in a large coffee mug.

Provided by johnvac52

Categories     Dessert

Time 1h20m

Yield 48 serving(s)

Number Of Ingredients 13

1 1/2 cups sliced almonds, toasted,divided
1 cup butter, softened
2 cups sugar
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup white chocolate chips (optional)
2 teaspoons shortening (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a cookie sheet and set aside.
  • Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
  • Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
  • Beat in eggs and almond extract.
  • Beat in as much of the flour as you can with mixer.
  • By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
  • On pieces of wax paper, shape dough into two 14 inch long rolls.
  • Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
  • Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
  • Cool on cookie sheet for 1 hour.
  • Cut each roll diagonally into 1/2 inch thick slices.
  • Place slices, cut sides down, on ungreased cookie sheets.
  • Bake 8 minutes.
  • Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
  • Remove from cookie sheets to wire racks.
  • Cool completely.
  • If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
  • Add 1 teaspoon of shortening to each bowl.
  • Microwave on high for 1 minute, stirring once; stir.
  • If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
  • Dip biscotti into mixtures or drizzle over tops.

Nutrition Facts : Calories 125.3, Fat 5.8, SaturatedFat 2.6, Cholesterol 23.4, Sodium 89.8, Carbohydrate 16.6, Fiber 0.8, Sugar 8.5, Protein 2.2

ALMOND CHOCOLATE BISCOTTI



Almond Chocolate Biscotti image

There's nothing better than a hot cup of joe and a crispy biscotti. Unless, of course, you're enjoying them at a cafe in Italy! :) I was always intimidated to make these, but found them to be a sinch to make and can't wait to try them again.

Provided by Lisa Pizza

Categories     Dessert

Time 1h40m

Yield 18 cookies

Number Of Ingredients 8

2 1/2 cups flour
2 teaspoons baking powder
1/4 cup unsweetened cocoa powder
1/2 cup sliced almonds, toasted
3 tablespoons butter
1 cup sugar
1 1/2 teaspoons almond extract
3 large eggs

Steps:

  • Have all ingredients at room temp.
  • To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
  • Watch carefully as nuts burn quickly.
  • Preheat oven to 325 degrees F.
  • In a medium bowl, combine the flour, baking powder and cocoa.
  • Whisk to combine.
  • Add almonds and stir to mix.
  • In a large mixing bowl, cream butter, sugar and extract at medium speed.
  • Add the eggs and beat until smooth- 2 minutes.
  • Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
  • Turn the dough onto a lightly floured surface.
  • With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
  • Line a baking sheet with parchment paper.
  • Transfer the log to the paper.
  • Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
  • Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
  • Remove the pan from the oven to a cooling rack.
  • Reduce oven temp to 275.
  • Allow the log to cool for 15 minutes.
  • Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
  • With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
  • Place the slices cut side down onto baking sheet.
  • Bake until dry and crisp 30-35 minutes.
  • Remove from oven and allow to cool completely- 1 1/2 hours.
  • They will continue to harden as they cool.
  • They will store in an airtight container for one week.
  • Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
  • Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!

ALMOND CHOCOLATE BISCOTTI



Almond Chocolate Biscotti image

My neighbors look forward to getting my gifts of these chocolate-covered cookies. I love that this chocolate biscotti recipe is such a cinch to make. -Ginger Chatfield, Muscatine, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
1 cup all-purpose flour
1/2 cup butter, melted
2 large eggs, room temperature
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 cup white baking chips
1 tablespoon shortening

Steps:

  • Preheat oven to 350°. In a large bowl, beat cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12x2-in. log., Bake 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool 20 minutes., Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chip mixture as directed.

Nutrition Facts : Calories 126 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 117mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

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