Chocolate Biscotti Ii Recipes

DOUBLE CHOCOLATE BISCOTTI

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.

DOUBLE CHOCOLATE BISCOTTI

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.

DOUBLE CHOCOLATE BISCOTTI II

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.

CHOCOLATE BISCOTTI

Steps:

• Gather the ingredients. Preheat oven to 350 F. Prepare a large baking sheet by lining with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In a separate mixing bowl, cream the granulated sugar and butter together until light and fluffy.
• Add the eggs and vanilla extract and beat until well combined.
• Stir in the flour mixture to form a stiff dough.
• Mix in the mini chocolate chips until combined.
• Divide the dough in half. Form the dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. Bake 30 to 35 minutes, or until slightly firm to the touch. Cool on the baking sheet for 5 minutes.
• Transfer to a cutting board and cut diagonally into 3/4-inch slices.
• Arrange the biscotti, cut sides down, on the prepared baking sheet and bake for about 10 minutes, or until crisp.
• Cool completely on a wire rack.
• To make the chocolate ganache, combine the 1 cup of chocolate chips, cream, and espresso in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until the chocolate melts and the mixture is smooth and creamy.
• Dip about 1/3 of each biscotti in the ganache. Lay the dipped biscotti on a cooling rack. Allow the biscotti to harden for several hours or overnight before wrapping for storage.

QUICK DOUBLE CHOCOLATE BISCOTTI

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.

DOUBLE CHOCOLATE BISCOTTI

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.

CHOCOLATE BISCOTTI II

Steps:

• In a large bowl, combine flour, sugars, baking powder and salt. Add melted unsweetened chocolate, eggs, oil, juice, rum, peel and vanilla; stir to combine. Add baking chips and nuts; mix until dough is well blended.
• Quarter dough; shape into 4 logs, each about 2 1/ 2" wide by 14" long.
• Place 2 logs on each of 2 lightly oiled (10x15") baking pans.
• Bake logs at 350 degrees just until firm to touch, about 20 min.
• Cool logs slightly in pans; using a serrated knife, cut diagonally into 1/2" wide slices.
• Place slices cut side down on pans; bake until crisp, about 15 min. more.
• Cool cookies.
• Meanwhile, in a double boiler, melt white chocolate and shortening over hot water, stirring until smoot h (or heat in a nonmetal bowl in a micro oven on 100 percent power for 15 sec. at a time, stirring after each interval, until soft and smooth, about 1 1/2 min.total). Dip 1 end of each cookie about 1" into white chocolate to coat. Lay cookies on wire racks until firm; chill to speed process.
• Serve, or wrap airtight to store up to 2 days; freeze for longer storage.

CHOCOLATE CHILE BISCOTTI

Steps:

• Position a rack in the center of the oven and heat the oven to 350 degrees.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a stand mixer fitted with a paddle attachment, beat the butter, sugar and chile powder on medium-low speed until smooth and well combined, about 2 minutes.
• Increase the speed to medium. With the mixer running, add the eggs, 1 at a time, pausing to scrape down the sides of the bowl if needed, then add the vanilla extract. Beat until well mixed, about 1 minute.
• Turn the speed to low and, with the mixer running, add the flour mixture a little at a time. Continue mixing until the dry ingredients are almost incorporated, scraping the bowl as needed, then add the cashews and chocolate chips all at once. Keep mixing until the cashews and chocolate have integrated and a thick dough has formed.
• Divide the dough in half and roll each half into a 12-inch log. (You can use a sheet of wax or parchment paper to help roll the dough evenly, or dust with extra flour if the dough is sticky.) Place both logs on a half-sheet pan lined with parchment paper, then flatten both logs with your palms until about 1-inch thick. Sprinkle each with a little granulated sugar to evenly coat.
• Bake until the logs lose their sheen, 20 to 25 minutes. There should still be some softness in the middle of each log when gently pressed. Be careful not to overbake, as the logs may break when sliced later.
• Turn off the oven, take out the biscotti and let cool on the sheet pan for a few hours. (The longer they rest, the easier they will be to slice without breaking.)
• For the second bake, heat the oven to 300 degrees. (The temperature is lower for gentler, more even baking.)
• Using a serrated knife, slice each log at an angle into ½-inch slices. You may trim and discard the ends or bake them along with the other slices - they taste just as good. Place the slices, cut sides down, on the same parchment-lined half-sheet pan. (You don't need to be careful about spacing them out.)
• Bake for about 25 minutes, or until the biscotti are no longer soft to the touch. They will harden a little further after cooling. Remove from the oven and cool completely on the pan. The biscotti will keep for 2 weeks in an airtight container at room temperature.

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 HOLIDAY BISCOTTI

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.

AUTHENTIC CHOCOLATE BISCOTTI

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and white chocolate chips in a large bowl and stir to combine.
• In a small bowl combine the eggs, butter and vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms. Don't be concerned if the dough is crumbly- this is typical of biscotti dough. It will come together in the next step.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 12 minutes. Turn each cookie to expose the other cut side and place in oven for another 12 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.