Chocolate Citrus Biscotti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 CHIP BISCOTTI



Chocolate Chip Biscotti image

They're Italian! Baked twice for a crunchy texture, biscotti are meant to be dunked in coffee.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 22

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal™ all-purpose flour
1/2 cup toasted chopped hazelnuts
1/2 cup cherry-flavored dried cranberries, coarsely chopped
2 cups semisweet chocolate chips

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
  • Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
  • In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Biscotti, Sodium 90 mg, Sugar 20 g, TransFat 1 g

CITRUS BISCOTTI



Citrus Biscotti image

Categories     Side     Bake     Cornmeal

Yield makes 3 dozen cookies

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
1 tablespoon grated orange zest (from about 1 orange)
1 tablespoon grated lemon zest (from about 2 lemons)
1/2 cup coarsely chopped shelled pistachios

Steps:

  • Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow and fluffy, about 3 minutes. Mix in the orange and lemon zests, then the flour mixture, and beat just until blended; the dough will be soft and sticky. Stir in the pistachios. Let stand for 5 minutes.
  • Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 x 4-inch logs. Bake until the logs are lightly browned, about 35 minutes. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden, about 25 minutes. Let cool before serving.

DOUBLE CHOCOLATE HOLIDAY BISCOTTI



Double Chocolate Holiday Biscotti image

For me, the combination of chocolate and citrus during the holidays is a given. I packed that combo into these decadent biscotti that are perfect for dipping in an afternoon coffee or evening vin santo.

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield approximately 20 biscotti

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup orange marmalade
1 tablespoon grated orange zest (about 2 oranges)
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 cup bittersweet chocolate chips

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.

CHOCOLATE DIPPED CITRUS BISCOTTI



Chocolate Dipped Citrus Biscotti image

This is Giada De Laurentis' recipe from the Food Network and goes great with your morning coffee. If you can't find fine ground cornmeal, process what you have in a food processor or blender. The prep time is approximate.

Provided by Croft Girl

Categories     Dessert

Time 1h15m

Yield 3 dozen cookies

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup fine ground yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 325 degrees F.
  • Line a large baking sheet with parchment paper.
  • Stir the flour, cornmeal, baking powder, and salt in a large bowl.
  • Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes.
  • Add the orange and lemon zests to the dry ingredients.
  • Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
  • Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart.
  • Moisten your hands with water and shape the dough into two 11 by 4-inch logs.
  • Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes.
  • Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet.
  • Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes.
  • Using a metal spatula, transfer the biscotti to a rack and cool completely.
  • Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total.
  • Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet.
  • Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Nutrition Facts : Calories 1227, Fat 36.8, SaturatedFat 19.5, Cholesterol 211.5, Sodium 1050.8, Carbohydrate 219.2, Fiber 11.9, Sugar 121, Protein 22.3

CAKE MIX CITRUS BISCOTTI



Cake Mix Citrus Biscotti image

Twice-baked Italian-inspired cookies are a snap when you start with a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 30

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ lemon cake mix
1/2 cup Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
2 eggs
2 tablespoons grated lemon peel
1 tablespoon grated lime peel
1 tablespoon grated orange peel
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
2 to 4 teaspoons lemon juice

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray large cookie sheet. In large bowl, mix biscotti ingredients with spoon until dough forms.
  • On cookie sheet, shape dough into 14x3-inch rectangle, 1/2 inch thick. Bake 19 to 25 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
  • Cut dough crosswise into 1/2-inch slices. Arrange slices cut side up on cookie sheet. Bake 7 to 8 minutes or until bottoms are light golden brown; turn slices over. Bake 7 to 8 minutes longer or until bottoms are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over biscotti. Before stacking biscotti, let stand about 4 hours or until glaze is set. Store loosely covered.

Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Biscotti, Sodium 115 mg, Sugar 8 g, TransFat 0 g

CHOCOLATE CITRUS BISCOTTI



Chocolate Citrus Biscotti image

Make and share this Chocolate Citrus Biscotti recipe from Food.com.

Provided by Jawats

Categories     Dessert

Time 1h35m

Yield 3 dozen

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 325 degrees F.
  • Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
  • Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
  • Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Nutrition Facts : Calories 1227, Fat 36.8, SaturatedFat 19.5, Cholesterol 211.5, Sodium 1050.8, Carbohydrate 219.2, Fiber 11.9, Sugar 121, Protein 22.3

More about "chocolate citrus biscotti recipes"

HARD-TO-RESIST BISCOTTI RECIPES | MARTHA STEWART
hard-to-resist-biscotti-recipes-martha-stewart image
la102742_0907_biscotti.jpg. Biscotti's crumbly texture makes them an ideal candidate for dunking into a hot beverage. The flavor of these twice-baked Italian cookies deepens over time, so make enough to last a few days. Start Slideshow.
From marthastewart.com


CHOCOLATE ORANGE BISCOTTI RECIPE - SHUGARY SWEETS
chocolate-orange-biscotti-recipe-shugary-sweets image
2021-08-25 Return to oven and bake an additional 10 minutes. Flip slice to other side. Bake 10 more minutes. Remove and cool completely before garnishing. In a small bowl, combine the zest of one orange with sugar, using a fork. Drizzle …
From shugarysweets.com


DOUBLE CHOCOLATE BISCOTTI - ONCE UPON A CHEF
double-chocolate-biscotti-once-upon-a-chef image
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 …
From onceuponachef.com


DARK CHOCOLATE ORANGE BISCOTTI - SALLY'S BAKING ADDICTION
dark-chocolate-orange-biscotti-sallys-baking-addiction image
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, …
From sallysbakingaddiction.com


EASY CHOCOLATE BISCOTTI RECIPE - SHE WEARS MANY HATS
easy-chocolate-biscotti-recipe-she-wears-many-hats image
2019-02-07 Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, using …
From shewearsmanyhats.com


CHOCOLATE TOFFEE BISCOTTI - A FAMILY FEAST®
chocolate-toffee-biscotti-a-family-feast image
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 …
From afamilyfeast.com


EASY CHOCOLATE BISCOTTI RECIPE - PILLSBURY.COM
easy-chocolate-biscotti-recipe-pillsburycom image
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. On cookie …
From pillsbury.com


CHOCOLATE CITRUS BISCOTTI - EASY RECIPES, TV SHOWS
2015-09-04 Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely. Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 and a half ...
From foodnetwork.co.uk
Cuisine Italian
Servings 6


CHOCOLATE CITRUS BISCOTTI : RECIPES - COOKING CHANNEL
2013-01-08 Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients.
From cookingchanneltv.com
Cuisine Italian
Category Dessert
Servings 36
Total Time 1 hr 35 mins


DOUBLE CHOCOLATE CHIP AND COFFEE BISCOTTI - THE HEIRLOOM PANTRY
2020-05-22 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


A BISCOTTI RECIPE WITH WHITE, CHOCOLATE, ORANGE AND ROSEMARY - THE ...
2021-12-01 Step 2. Arrange the almonds on a small, rimmed baking sheet and toast in the oven for 10 to 12 minutes, until fragrant and lightly browned, shaking halfway through. Transfer to a plate or cutting ...
From washingtonpost.com


PEPPERMINT CHOCOLATE BISCOTTI - 365 DAYS OF BAKING AND MORE
Place them 4 inches apart on the baking sheet, and pat down slightly. Bake 20-25 minutes. Cool for 5 minutes on sheet, then on wire rack for about 45 minutes to an hour. Preheat oven to 325°F. Cut each loaf diagonally into 1/2-inch wide slices. Place on parchment lined baking sheet and bake for 9 minutes.
From 365daysofbakingandmore.com


CHOCOLATE-CHILI BISCOTTI – TRY THIS WITH ME
2020-08-22 This recipe calls for a little extra sugar than other biscotti recipes so as to balance out the bitterness from the dark chocolate and cocoa powder. I found the measurements used here to be just right for a good balance of heat, sweet and bitter. Chocolate-Chili Biscotti. AuthorAsha CategoryDesserts Difficulty Intermediate. Yields20 Servings ...
From trythiswithme.com


CHOCOLATE CITRUS BISCOTTI RECIPE - FOOD NEWS
Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a medal spatula, transfer the biscotti to a rack and cool completely. Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1-1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate.
From foodnewsnews.com


THE ULTIMATE HEALTHY CHOCOLATE BISCOTTI - AMY'S HEALTHY BAKING
2020-01-26 Instructions. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar.
From amyshealthybaking.com


CHOCOLATE CITRUS BISCOTTI | RECIPE | BISCOTTI RECIPE, FOOD NETWORK ...
Jun 28, 2014 - Get Chocolate Citrus Biscotti Recipe from Food Network. Jun 28, 2014 - Get Chocolate Citrus Biscotti Recipe from Food Network. Jun 28, 2014 - Get Chocolate Citrus Biscotti Recipe from Food Network. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


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 prepared baking sheet, spacing 2 ...
From bonappetit.com


CHOCOLATE CITRUS BISCOTTI | RECIPE | BISCOTTI RECIPE, FOOD NETWORK ...
Apr 23, 2020 - Get Chocolate Citrus Biscotti Recipe from Food Network. Apr 23, 2020 - Get Chocolate Citrus Biscotti Recipe from Food Network. Apr 23, 2020 - Get Chocolate Citrus Biscotti Recipe from Food Network. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


CHOCOLATE CITRUS BISCOTTI - TEXASONTHEHALFSHELL FORUM
Chocolate Citrus Biscotti Recipe Summary Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 10 minutes Cook Time: 1 hour 10 minutes Yield:
From tapatalk.com


NUTTY CHOCOLATE BISCOTTI RECIPE - HOW TO MAKE CHOCOLATE BISCOTTI
2021-08-16 Transfer dough to the refrigerator and chill for 20 minutes. Preheat oven to 350°. Divide dough in half and place on prepared sheets. Use the …
From delish.com


CHOCOLATE CITRUS BISCOTTI - THE COOKIN' CHEMIST - GOOGLE
Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale and fluffy, about 3 minutes.
From sites.google.com


CHOCOLATE WEEK: RECIPE FOR CHOCOLATE-CITRUS BISCOTTI
2015-02-16 Chocolate-Citrus Biscotti. Biscotti derives from medieval Latin and means “baked twice.” Most people enjoy this after it has cooled and hardened but try it fresh out of the oven, too! If you’re craving this for breakfast, dip it in your coffee to soften the bite. What you’ll need: 2 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa ...
From spafinder.com


TRIPLE CHOCOLATE BISCOTTI (CANTUCCI AL CIOCCOLATO) - INSIDE THE …
2021-05-28 Preheat the oven to 350F (180C) and line a baking tray with parchment paper. Sift the flour and cocoa powder into a large mixing bowl. Add the sugar and salt and whisk everything together until well incorporated. In a separate bowl add 2 large eggs and 1 egg yolk (reserve the extra egg white for brushing the biscotti).
From insidetherustickitchen.com


CHOCOLATE CITRUS BISCOTTI - MEDITERRANEAN RECIPES
Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes.
From fooddiez.com


CRANBERRY AND WHITE CHOCOLATE BISCOTTI - MY DOMINICAN KITCHEN
2020-03-20 Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In a small bowl, combine flour and baking powder. In a mixing bowl, mix butter, sugar and orange zest until light and creamy. Add eggs one at a time. Once the eggs are fully combined, stir in the flour.
From mydominicankitchen.com


CHOCOLATE COVERED CITRUS WALNUT BISCOTTI RECIPE
Chocolate Covered Citrus Walnut Biscotti recipe
From recipeland.com


CHOCOLATE CITRUS BISCOTTI – RECIPES NETWORK
2017-06-19 Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely. Step 4
From recipenet.org


AMAZING DOUBLE CHOCOLATE BISCOTTI - PRETTY. SIMPLE. SWEET.
2020-06-14 Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside. In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs on high speed until light and pale in color, about 2 minutes.
From prettysimplesweet.com


HOW TO MAKE CITRUS BISCOTTI - POOK'S PANTRY RECIPE BLOG
Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside. In the bowl of a stand mixer, fitted with the paddle attachment, combine butter, sugar and eggs. Beat for 3 - 4 minutes, until light and fluffy. Add lemon juice, …
From pookspantry.com


CAKE MIX CITRUS BISCOTTI RECIPE - EASY RECIPES
Chocolate Cake mix-DYE Chocolate Cake Mix Zuranaz Recipe. baking powder, egg, all purpose flour, powdered sugar, baking soda and 7 more. Cake Mix Cookies - Use any boxed cake mix! Just a Pinch. chips, cake mix, oil, flavoring, eggs. Steps: Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch […]
From recipegoulash.cc


CITRUS CHOCOLATE BISCOTTI - PLAIN.RECIPES
Directions. In large bowl, beat butter and sugar until light and fluffy; beat in eggs and vanilla. Toss peel with 1 tbsp/15 mL of the flour; stir into batter with almonds and chocolate.
From plain.recipes


DARK CHOCOLATE OLIVE OIL BISCOTTI RECIPE - SCIENTIFICALLY SWEET
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Combine eggs, sugar in a medium bowl and whisk vigorously until thickened and lightened in colour like custard. Whisk in olive oil, lemon zest and almond extract. Combine flour, baking powder and salt in a large bowl and whisk to blend evenly.
From scientificallysweet.com


ITALIAN ORANGE CHOCOLATE BISCOTTI - COOKING MY DREAMS
2020-11-15 Preheat the oven a 180°C (375°F) Whisk energetically the 4 eggs with the sugar until they become light and fluffy. Use an electric hand mixer or a stand mixer for better results. Add the zest of 3 oranges, honey, baking powder, dark chocolate chunks, and the flour and mix with a spoon until you get a sticky dough.
From cookingmydreams.com


ALMOND CITRUS BISCOTTI RECIPE | SIDECHEF
Cooking Instructions. Preheat the oven to 325 degrees F (160 degrees C). Line a baking pan with parchment paper. Chop the Almonds (3/4 cup) . Whisk together Ground Flaxseed (2 Tbsp) and Water (1/3 cup) and set aside. Cream Coconut Oil (1/2 cup) for 3-5 minutes in a base of a kitchen aid, or with electric hand beaters.
From sidechef.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #desserts     #fruit     #european     #cookies-and-brownies     #italian     #chocolate     #biscotti     #citrus     #4-hours-or-less

Related Search