CHOCOLATE-MINT BISCOTTI
Make and share this Chocolate-Mint Biscotti recipe from Food.com.
Provided by Ashley U
Categories Dessert
Time 1h25m
Yield 28 COOKIES
Number Of Ingredients 11
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.
MINT CHOCOLATE CHIP BISCOTTI
I LOVE these cookies. They are easy to make and have a gorgeous balance of minty-chocolate-y-ness. You can make mini-biscotti, if you want. I always double the recipe and freeze one batch. PLEASE NOTE*: These are NOT SWEET cookies. Best dunked in hot coffee or chocolate.
Provided by JenSmith
Categories Dessert
Time 50m
Yield 3 dozen biscotti, 36 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 104.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 18.5, Sodium 75.3, Carbohydrate 15.2, Fiber 0.6, Sugar 6.8, Protein 1.6
PEPPERMINT BISCOTTI
Dipped in melted chocolate and rolled in crushed peppermint candy, these flavorful biscotti are a favorite. They are among the many sweets I make for Christmas. —Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake 12-15 minutes or until firm. Remove to wire racks to cool., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each slice into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP BISCOTTI
With a hint of apricots, these chocolate chip biscotti taste great alongside a cup of coffee or tea.Friends and family are always happy to receive a batch for Christmas.-Theresa Smith, Lee, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE NUT BISCOTTI
Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)
Provided by Sue Hushin
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
- In a small bowl, mix flour, baking powder and salt.
- Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
- Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
- Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
- Bake 10 minutes more or until slightly dry. Cool completely on wire racks.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 23.9 g, Cholesterol 15.3 mg, Fat 10.9 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 4.6 g, Sodium 113 mg, Sugar 12.3 g
CHOCOLATE-PEPPERMINT BISCOTTI
No need to spend coffee shop prices on these yummy Italian dunkers. Use this easy-to-follow recipe to make your own crispy cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 3
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lighly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide dough in half. Shape each half into 10x2-inch rectangle on cookie sheet.
- Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.
- Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
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- Combine first 7 ingredients in a large bowl; set aside. Combine eggs, egg white, and cre@Sme 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 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 15 minutes.
- Carefully cut each log diagonally into 15 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 300°, and bake for 18 minutes. (Cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet, and let cool completely on wire racks.
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