Chocolate Biscotti Recipes

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DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

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

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

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

CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 2 logs/24 total pieces

Number Of Ingredients 10

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole almonds, toasted
1/3 cup chocolate chips

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.

ELLEN'S CHOCOLATE BISCOTTI



Ellen's Chocolate Biscotti image

Provided by Food Network

Yield about 5 dozen

Number Of Ingredients 8

1 3/4 cups all-purpose flour
2/3 cup alkalized cocoa powder
2 teaspoons baking powder
Pinch of salt
1 1/4 cup sugar
1 1/3 cups chopped, skinned hazelnut or walnuts
4 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees and set rack in the middle level of the oven. Cover 2 large cookie sheets or jelly roll pans with parchment or foil.
  • Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl. Stir in the sugar and nuts.
  • Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
  • On a lightly floured surface, press dough together. Divide dough in half and roll into a log the length of the pan (14 to 18 inches) Place each log on the pan and flatten slightly. Bake for about 30 minutes, until well risen and firm. Cool the logs on the pans.
  • After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife. Place back on paper lined pans, cut side down, and bake again for about 20 minutes, or until dry and crisp. Cool on pans and store in a tin or plastic container with a tight fitting lid.

DOUBLE CHOCOLATE & ORANGE BISCOTTI



Double chocolate & orange biscotti image

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

110g self-raising flour
1 tbsp cocoa powder
60g ground almonds
75g golden caster sugar
50g dark chocolate chips
40g candied peel
1large orange , zested
1 large egg and one egg yolk, beaten
1 tsp vanilla extract
¼ whole nutmeg , grated (optional)

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

UNION SQUARE CAFE'S CHOCOLATE BISCOTTI



Union Square Cafe's Chocolate Biscotti image

The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.

Provided by Alex Witchel

Categories     dessert

Time 1h30m

Yield 60 to 80 biscotti

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups lightly packed dark brown sugar
1/3 cup granulated sugar
2 ounces (4 tablespoons) butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon double-strength brewed espresso
3 large eggs
7 1/2 ounces (1 rounded cup) small milk chocolate chips
1 large egg, beaten and mixed with 1 tablespoon water, for egg wash
2 tablespoons raw sugar

Steps:

  • Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
  • Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
  • Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
  • Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 43 milligrams, Sugar 9 grams, TransFat 0 grams

SINFUL CHOCOLATE BISCOTTI



Sinful Chocolate Biscotti image

A brownie-like biscotti that tastes great with a cup of coffee. Drizzle with more chocolate if desired. Especially popular in the winter time when coffee and chocolate taste so much better. Enjoy!

Provided by Chef V

Categories     World Cuisine Recipes     European     Italian

Time 1h12m

Yield 40

Number Of Ingredients 10

1 tablespoon vanilla extract
1 tablespoon instant espresso powder
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 cup mini chocolate chips
1 cup white sugar
3 eggs
½ cup vegetable oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
  • Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
  • Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
  • Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
  • Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
  • Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
  • Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

Nutrition Facts : Calories 103.1 calories, Carbohydrate 14.7 g, Cholesterol 14 mg, Fat 4.7 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 60.5 mg, Sugar 7.5 g

AUTHENTIC CHOCOLATE BISCOTTI



Authentic Chocolate Biscotti image

This is a variation on the almond biscotti recipe I posted. I prefer the almond biscotti but most of my friends prefer this recipe. I have tried hazelnuts, almonds, and semi-sweet chocolate chips in place of the white chocolate chips. All of them were great. I don't even have a favourite!

Provided by Canadian_in_the_Bay

Categories     Dessert

Time 1h10m

Yield 28 biscotti, 14 serving(s)

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1/4 cup cocoa
1/3 cup white chocolate chips
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
4 tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

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.

CHOCOLATE WALNUT BISCOTTI



Chocolate Walnut Biscotti image

I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.

Provided by justcallmetoni

Categories     Dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 9

4 ounces semisweet chocolate, coarsely chopped (try a dark chocolate for a more intense chocolate flavor)
1 cup granulated sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
2 1/4 cups coarsely chopped walnuts

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.

Nutrition Facts : Calories 138.8, Fat 8.4, SaturatedFat 2, Cholesterol 18.6, Sodium 70, Carbohydrate 15.2, Fiber 1.7, Sugar 7, Protein 3.4

MEXICAN CHOCOLATE BISCOTTI



Mexican Chocolate Biscotti image

Nancy C. Evans of Phoenix, Arizona captured the spicy cinnamon flavor of Mexican chocolate in her original recipe for biscotti. The spicy chocolate cinnamon cane sugar is a nice addition to most recipes that feature Mexican chocolate flavors. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

2-3/4 cups all-purpose flour
2 cups sugar
1 cup Dutch-processed cocoa
1-1/2 teaspoons baking soda
2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
6 large eggs, room temperature, divided use
2 teaspoons vanilla extract
1-1/2 cups chopped walnuts, toasted
1 cup semisweet chocolate chips
1 cup (about 6 ounces) maraschino cherries, drained and halved

Steps:

  • Preheat oven to 325°. Whisk the first 5 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.

Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 4g fiber), Protein 5g protein.

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

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

2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sugar
1 cup all-purpose flour
1/2 cup finely chopped pecans
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
ICING:
1-1/2 teaspoons miniature semisweet chocolate chips
3 teaspoons fat-free milk
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract

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.

ESPRESSO & DARK CHOCOLATE BISCOTTI



Espresso & dark chocolate biscotti image

Treat yourself to these moreish biscotti or box up as a gift. This twist adds espresso to the mix, enhancing the creamy richness of the chocolate

Provided by Liberty Mendez

Time 1h10m

Number Of Ingredients 9

300g plain flour
100g caster sugar
50g light brown soft sugar
1½ tsp baking powder
80g vegetable oil
1 large egg
2 tsp vanilla extract
2½ tbsp instant coffee granules, dissolved in 3 tbsp hot water and cooled
250g dark chocolate chips

Steps:

  • Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
  • Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth - it will be quite dry, but if it's too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
  • Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 192 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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CHOCOLATE CHIP BISCOTTI - EASY DESSERT RECIPES
2021-05-07  · Cream the sugar and the butter. Add in the extracts and the eggs. Combine the flours and baking powder together. Slowly add the dry ingredients to the wet ingredients. Add your almond and chocolate chips. Form into logs and bake for 25 minutes. Remove, cut into slices and bake for another 20-25 minutes.
From easydessertrecipes.com
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HOW TO MAKE CHOCOLATE BISCOTTI: HOMEMADE BISCOTTI RECIPE
2020-11-08  · Written by the MasterClass staff. Last updated: Nov 8, 2020 • 3 min read. Crunchy, crumbly biscotti are an exercise in culinary balance. Biscotti’s restrained, complex sweetness and sturdy texture are made for pairing with spice-forward digestifs and bitter shots of espresso. Whether you’re a long-time fan or it’s your first time trying ...
From masterclass.com
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EASY CHOCOLATE BISCOTTI RECIPE - KRISTINE'S KITCHEN
2020-12-07  · In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt. Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed. Mix in the chocolate chips and nuts, if using. Divide the dough in half.
From kristineskitchenblog.com
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TRIPLE-CHOCOLATE BISCOTTI RECIPE | BON APPéTIT
2001-03-31  · Sift flour, cocoa, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 …
From bonappetit.com
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BEST CHOCOLATE BISCOTTI RECIPE (MADE BY ANNA OLSON)
2020-06-28  · Instructions. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes. Sift the flour, cocoa powder, baking soda and salt and ...
From book-recipe.com
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CHOCOLATE BISCOTTI RECIPE - DAVID LEBOVITZ
2009-01-27  · Preheat the oven to 350F (180C) degrees. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
From davidlebovitz.com
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CHOCOLATE CHIP BISCOTTI (CANTUCCI) RECIPE - AN ITALIAN IN MY KITCHEN
2019-12-09  · In a large bowl whisk together the eggs, sugar and vanilla, then add the salt, flour and baking powder, mix together with a fork or with the flat beater, just until almost combined then add the chocolate chips. Mix to almost combined. Move to a lightly flour flat surface and form into two logs about 12 inches (31 cm).
From anitalianinmykitchen.com
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CHOCOLATE TOFFEE BISCOTTI - A FAMILY FEAST®
2022-02-28  · Instructions. Preheat oven to 350 degrees F with rack in upper third of oven. In a large bowl, whisk flour, sugar, baking powder, salt and the ½ teaspoon of cinnamon together. Use a pastry cutter or two knives and cut the cold butter in until the butter is rice size. Fold in the Heath bits, chocolate nibs and vanilla.
From afamilyfeast.com
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CHOCOLATE BISCOTTI (VEGAN AND GLUTEN FREE) | A BAKER'S HOUSE
2020-07-09  · Instructions. Preheat oven to 325 degrees F. Prepare a baking pan with parchment paper. First, mix the dry ingredients of 2 cups almond flour, 1cup gluten free 1 to 1 baking flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1/4 cup vanilla coconut sugar. Next, heat the 1 cup Silk Vanilla Almondmilk in the microwave.
From abakershouse.com
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DARK CHOCOLATE ORANGE BISCOTTI - SALLY'S BAKING ADDICTION
2017-12-08  · Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. ( Always recommended for cookies.) Set aside. Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined.
From sallysbakingaddiction.com
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THE BEST EASY AND CLASSIC BISCOTTI RECIPE | COOKIES AND CUPS
2021-04-14  · Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set aside. In the bowl of your stand mixer fitted with the paddle attachment mix together the sugar, oil, eggs, almond extract, and vanilla extract. Add in the salt and baking powder and mix to incorporate, scraping the sides of the bowl as needed.
From cookiesandcups.com
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NUTTY CHOCOLATE BISCOTTI RECIPE - HOW TO MAKE CHOCOLATE BISCOTTI
2021-08-16  · Line two large baking sheets with parchment paper. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. In …
From delish.com
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EASY CHOCOLATE BISCOTTI RECIPE - PILLSBURY.COM
2014-10-27  · 4 oz semisweet baking chocolate, chopped Make With Pillsbury Cookie Dough Steps 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In large bowl, break up cookie dough. Stir in cocoa and almond extract until well blended. Stir in cranberries and almonds. Divide dough in half.
From pillsbury.com
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CHOCOLATE ANISE BISCOTTI - LIDIA
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. On another piece of parchment, sift together the flour, cocoa, baking powder, baking soda, aniseed, and salt. In a mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Add the eggs and yolk at medium speed, one at a time, beating well to ...
From lidiasitaly.com
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DOUBLE CHOCOLATE CHIP AND COFFEE BISCOTTI - THE HEIRLOOM PANTRY
2020-05-22  · How to Make Chocolate and Coffee Biscotti. Heat the oven - Preheat the oven to to 350°F. Mix the dry ingredients - In a large bowl, whisk together flour, instant coffee grounds, and rich cocoa powder. Set aside. Mix the wet ingredients - Using a mixer, cream butter, sugar, vanilla extract, and eggs.
From theheirloompantry.co
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CLASSIC BISCOTTI RECIPE - 4 WAYS - KRISTINE'S KITCHEN
2018-11-29  · Slice the logs on the diagonal, pressing a sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti. Bake the biscotti a second time, for 12-16 minutes, until crisp.
From kristineskitchenblog.com
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CHOCOLATE-ORANGE BISCOTTI RECIPE | BON APPéTIT
2008-12-14  · Step 2. Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to …
From bonappetit.com
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CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS - SHE LOVES BISCOTTI
2021-01-24  · Preheat oven to 325°F (160°C). Position rack in the center. Line a large baking sheet with parchment paper. Spread hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin.
From shelovesbiscotti.com
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Top Asked Questions

What is the recipe for Biscotti?
Biscotti: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Stir in chocolate and ginger. Divide dough in half.
How do you make crisp double chocolate biscotti?
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate. 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.
What are the best tips for making chocolate biscotti?
To make chocolate biscotti, you will add unsweetened cocoa powder and chocolate chips to the biscotti dough. You will use 1/4 cup less flour to account for the addition of cocoa powder.
How long to bake chocolate biscotti?
Bake for 25 minutes, until slightly risen, firm to the touch and you can see some cracks beginning to form on the top. Let the chocolate biscotti halves cool for 30 minutes before slicing and baking again. Using a serrated knife, slice each half on the diagonal into ½ inch slices.

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