DOUBLE CHOCOLATE BISCOTTI
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
Provided by Jennifer Segal
Categories Desserts
Time 1h10m
Yield About 30 biscotti
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 biscotti, Calories 110, Fat 5g, Carbohydrate 15g, Protein 1g, SaturatedFat 3g, Sugar 11g, Fiber 1g, Sodium 111mg, Cholesterol 22mg
CHOCOLATE BISCOTTI
This Italian biscuit was originally made as a long-life foodstuff - baked twice until dry, and containing no fats, it was the ideal snack for travellers. These days biscotti are a sweet treat, made with a variety of nuts or fruits, but for the festive season we've gone for this lush chocolate version
Provided by Lizzie Harris
Categories Desserts Jamie Magazine Christmas Italian Gift Leftovers
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Heat the oven 180ºC/gas 4. Line 2 large baking trays with baking paper.
- Weigh out all the dry ingredients and very roughly chop the chocolate, pistachios and cranberries into chunks.
- Put the flour, cocoa, sugar, half of the chocolate, baking powder and ½ teaspoon of sea salt into a food processor. Pulse until the mixture resembles fine crumbs.
- Beat together and add the eggs and vanilla and pulse until the dough just comes together.
- Tip onto a floured surface, add the pistachios and cranberries and work the dough to a ball.
- Divide the dough into 2 pieces and shape each piece into a log approximately 3cm x 30cm.
- Carefully transfer the dough logs onto one of the baking trays and bake for 25 minutes, until hard on the outside but not all the way through - this will allow you to slice the biscotti without the log crumbling. Leave to cool in the tin.
- With a serrated knife, cut the biscotti diagonally into 1.5cm-thick slices. Arrange the slices on the baking sheets and bake for 15 to 20 minutes, until firm. The biscuits may still seem a little soft but they will firm up as they cool.
- Melt the remaining chocolate in a bowl over a pan of gently simmering water. Drizzle it over the biscotti and leave for about 20 minutes to set. These will keep in an airtight container for a few days.
Nutrition Facts : Calories 83 calories, Fat 2.5 g fat, SaturatedFat 1 g saturated fat, Protein 2.2 g protein, Carbohydrate 13.8 g carbohydrate, Sugar 8.3 g sugar, Sodium 0.1 g salt, Fiber 0.7 g fibre
DOUBLE CHOCOLATE BISCOTTI
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
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 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.
Nutrition Facts : Calories 173 kcal, Carbohydrate 24 g, Cholesterol 27 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 149 mg, Sugar 14 g, Fat 8 g, UnsaturatedFat 0 g
ELLEN'S CHOCOLATE BISCOTTI
Provided by Food Network
Yield about 5 dozen
Number Of Ingredients 8
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.
CHOCOLATE ALMOND BISCOTTI
Provided by Food Network
Categories dessert
Time 1h40m
Yield 2 logs/24 total pieces
Number Of Ingredients 10
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.
SINFUL CHOCOLATE BISCOTTI
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
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
MEXICAN CHOCOLATE BISCOTTI
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
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.
CHOCOLATE CHILE BISCOTTI
The word "biscotti" comes from the Latin biscoctus, or twice cooked: The dough is rolled into logs and given a spell in the oven, then cooled, sliced and slotted back in to bake a little more. The second turn in the oven essentially sucks them dry and gives them that signature crunch. Too much crunch, however, and they can be a little flinty. The pastry chef Mark Sopchak makes biscotti that are shorter and narrower - "Biscottini!" an Italian passerby once said - and ever so slightly softer, with the addition of butter. These cookies are thin enough to snap smartly under the teeth and then obligingly crumble. Inspired in part by Mexican mole, they have a touch of creaminess from cashews and a wild streak of chile powder, just enough to make you hum.
Provided by Ligaya Mishan
Categories cookies and bars, dessert
Time 3h
Yield 36 to 40 small biscotti
Number Of Ingredients 11
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.
MEXICAN CHOCOLATE BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Rum-Soaked Raisin Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa powder, cayenne, cinnamon, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add bittersweet chocolate and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 114 g, Fat 3 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g
UNION SQUARE CAFE'S CHOCOLATE BISCOTTI
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
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
AUTHENTIC CHOCOLATE BISCOTTI
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
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.
DOUBLE CHOCOLATE WALNUT BISCOTTI
Categories Cookies Chocolate Bake Kid-Friendly Walnut Winter Gourmet Small Plates
Yield Makes about 30 biscotti
Number Of Ingredients 10
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.
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CHOCOLATE BISCOTTI | BETTER HOMES & GARDENS
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5/5 (2)Total Time 2 hrs 3 minsServings 32Calories 77 per serving
- In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. Using a wooden spoon, stir in any remaining flour.
- Divide dough in half. On a lightly floured surface, shape each half into a 9-inch-long log. Place logs 5 inches apart on a lightly greased cookie sheet. Flatten logs until 2 inches wide.
- Bake in a 375 degree F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut sides down, on an ungreased cookie sheet.
- Bake slices in a 325 degree F oven for 8 minutes. Turn slices over. Bake 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. If desired, melt chocolate or white baking pieces with shortening; drizzle over cooled cookies. Store biscotti in an airtight container at room temperature up to 1 week. Makes 32 slices.
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