Chocolate Chip Mint Biscotti Recipe Recipe For Chili

CHOCOLATE-MINT BISCOTTI

Steps:

• Combine first 7 ingredients in a large bowl; set aside.
• Combine eggs, egg white and crème de menthe, stirring well with a wire whisk.
• Slowly add egg mixture to flour mixture, stirring by hand until dry ingredients are moistened.
• Mixture will be very stiff.
• Sprinkle 1 tablespoon flour evenly over work surface.
• Turn dough out onto floured surface and knead lightly about 7 or 8 times.
• Divide dough in half; shape each half into an 8-inch log.
• Place logs, 4 inches apart, on a baking sheet coated with cooking spray.
• Bake at 325° for 40 minutes; remove from oven and let cool for 15 minutes.
• Carefully cut each log diagonally into 15 (12/-inch) slices and place, cut sides down, on baking sheet.
• Reduce oven temperature to 300° and bake for 18 minutes.

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.

MINT CHOCOLATE CHIP BISCOTTI

Steps:

• Cream the butter and sugar with a wooden spoon until fluffy. Beat in eggs and add extracts.
• Sift together flour, salt, and baking powder. Add to butter/sugar mixture, blending thoroughly. Dough will be stiff. Use back of spoon to aid in mixing, or you can use and electric mixer on LOW speed.
• Stir in chocolate chips. Divide dough into thirds. Drop each third by spoonfuls onto a sheet of plastic wrap or waxed paper. Shape dough into logs aobut 2 x 10 x 1-inch high. Wrap plastic neatly and tightly around the log, closing long sides first, then the ends. Place in freezer for 10-15 minutes.
• Preheat oven ot 350°F Line a large baking sheet with parchment paper or foil. Unwrap the logs and place them on the lined sheet.
• Bake for 25 minutes, until logs are lightly browned. Remove from oven. Reduce heat to 300°.
• Slide paper or foil with logs off baking sheet and onto a cutting board. Let cool for 5 minutes.
• Using a thin sharp knife (I use a serrated knife), cut logs at an angle into slices about 3/4- to 1-inch wide. Slice paper and slices back onto baking sheet. Lay each cookie slice on its side. Return to oven. Bake 10 minutes. Remove from oven. Turn each cookie slice to the opposite side and bake again for 10 minutes.

CARAMEL CHIP BISCOTTI

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy; beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture (dough will be stiff). Stir in caramel bits and chocolate chips., Divide dough into three portions. On parchment-paper lined baking sheets, shape each portion into a 7x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pans on wire racks 5 minutes., On a cutting board, use a serrated knife to cut each rectangle crosswise into eight slices. Place slices on baking sheets, cut side down. Bake until crisp, 10-12 minutes per side. Remove from pans to wire racks; cool completely., Drizzle melted candy coating over tops; let stand until set. Store between pieces of waxed paper in airtight containers.

MAYAN CHOCOLATE BISCOTTI

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate., Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

SHORECOOK'S CHOCOLATE PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
• Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
• Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
• Dip a spatula in water and use it to smooth surface of the logs.
• Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
• Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
• Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
• Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.

SINFUL CHOCOLATE BISCOTTI

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.