Chocolate Marmalade Biscotti Recipes

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

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 BISCOTTI



Chocolate Biscotti image

These chocolate biscotti are made with three types of chocolate. The dough is made with cocoa powder with mini chocolate chips folded in.

Provided by Kristina Vanni

Categories     Dessert     Brunch     Breakfast

Time 1h15m

Number Of Ingredients 14

For the Biscotti:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
6 tablespoons unsalted butter (softened)
2 eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
For the Chocolate Espresso Ganache:
1 cup mini chocolate chips
1/3 cup heavy whipping cream
1 teaspoon espresso powder

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

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-ORANGE BISCOTTI



Chocolate-Orange Biscotti image

Yield Makes about 3 dozen

Number Of Ingredients 10

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped

Steps:

  • Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
  • 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 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
  • Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
  • Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)

MEXICAN CHOCOLATE BISCOTTI



Mexican Chocolate Biscotti image

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

1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup unsweetened cocoa powder
Pinch of cayenne pepper
1 teaspoon ground cinnamon
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1/2 cup roughly chopped bittersweet chocolate

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

CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

"During college, I came across a chocolate biscotti recipe and played around with it until I came up with this one," relates Lori Hinze of McCook, Nebraska. "It's great with tea or coffee for dunking."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 13 cookies.

Number Of Ingredients 12

1/4 cup butter, softened
2/3 cup sugar
1 large egg
2 tablespoons beaten egg
1 ounce semisweet chocolate, melted and cooled
1/2 teaspoon instant coffee granules
1/2 teaspoon hot water
1-1/4 cups all-purpose flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup slivered almonds, toasted

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 190 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI



Marietta's White Chocolate Macadamia Biscotti image

A softer biscotti and a wonderful addition to your cookie platter.

Provided by Marietta Higgins-Spillone

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 1h

Yield 56

Number Of Ingredients 10

1 cup butter
1 ½ cups sugar
4 eggs
2 teaspoons vanilla extract
¼ cup amaretto liqueur
4 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 ⅓ cups chopped macadamia nuts
1 ⅓ cups white chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
  • In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
  • Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
  • Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.7 g, Cholesterol 22.9 mg, Fat 7.7 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 73.3 mg, Sugar 8.5 g

CHOCOLATE MARMALADE BISCOTTI



Chocolate Marmalade Biscotti image

This is from the food section of the Toronto Star Newspaper{Marion Kane} "EASY, EASY" to make and great tasting.

Provided by Grandmas a good coo

Categories     Dessert

Time 40m

Yield 12-15 cookies

Number Of Ingredients 9

2/3 cup of grannulated sugar
1/3 cup of room temperature butter
2 eggs
3 tablespoons orange marmalade
2 1/3 cups flour
1 1/2 teaspoons baking powder
1 pinch salt
1/4 cup of coarsely chopped chocolate-covered almonds
3/4 cup chocolate chips

Steps:

  • Preheat oven 325.
  • Beat sugar and butter until light and creamy.
  • Beat in eggs and marmalade until combined.
  • Combine flour,baking powder and salt. Add to marmalade mixture, stir to combine, add chocolate and chocolate-covered almonds;stir to combine.
  • Turn dough onto a floured surface;shape into 3 logs. Transfer to a parchment lined baking sheet. Bake for 25 minutes or until firm and lightly browned.
  • Cool logs on baking sheet for 5 minutes, on wire rack. Cut cookies on the diagional, return to oven; bake for 10 more minute. ENJOY.

Nutrition Facts : Calories 251.8, Fat 9.3, SaturatedFat 5.4, Cholesterol 48.8, Sodium 110.7, Carbohydrate 39.8, Fiber 1.3, Sugar 20, Protein 4.1

CHOCOLATE CHILE BISCOTTI



Chocolate Chile Biscotti image

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

2 cups/272 grams all-purpose flour, plus more for dusting
1/3 cup/32 grams Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup/114 grams unsalted butter, at room temperature
3/4 cup/151 grams granulated sugar, plus more for sprinkling
2 tablespoons ancho chile powder
2 large eggs
1 teaspoon vanilla extract
2/3 cup/85 grams roasted and unsalted cashews, roughly chopped
1/2 cup/100 grams chocolate chips (any type)

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.

CHOCOLATE AND ORANGE BISCOTTI



Chocolate and Orange Biscotti image

Semisweet chocolate and candied orange zest add intrigue to these gift-worthy biscotti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
2 teaspoons anise seeds
1 teaspoon coarse salt
1 cup (5.5 ounces) almonds, toasted and coarsely chopped
3/4 cup coarsely chopped semisweet chocolate
1/2 cup diced candied orange zest
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment; beat 2 minutes. Add chocolate and orange zest; beat 1 minute more. Add eggs; beat until a stiff dough comes together, about 3 minutes.
  • Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  • Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
  • Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

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.

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.

More about "chocolate marmalade biscotti recipes"

CHOCOLATE MARMALADE BISCUITS - THE ORDINARY COOK
chocolate-marmalade-biscuits-the-ordinary-cook image
2011-02-02 Beat the butter and the sugar until light and fluffy. Add the egg and beat again until well combined. Stir in the marmalade. Add the flour, almonds, …
From theordinarycook.co.uk
Estimated Reading Time 1 min


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


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 Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Stir in the walnuts. Set …
From sallysbakingaddiction.com


THE ULTIMATE HEALTHY CHOCOLATE BISCOTTI - AMY'S HEALTHY …
the-ultimate-healthy-chocolate-biscotti-amys-healthy image
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 …
From amyshealthybaking.com


AMAZING DOUBLE CHOCOLATE BISCOTTI - PRETTY. SIMPLE.
amazing-double-chocolate-biscotti-pretty-simple image
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 …
From prettysimplesweet.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


HOW TO MAKE CHOCOLATE BISCOTTI: HOMEMADE BISCOTTI …
how-to-make-chocolate-biscotti-homemade-biscotti image
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 …
From masterclass.com


MAKE CHOCOLATE-DIPPED BISCOTTI AT HOME - PARADE: …
make-chocolate-dipped-biscotti-at-home-parade image
2014-01-16 Preheat the oven to 350 F. In a large bowl, use a spoon to mix the flour, sugar, baking powder, salt and cinnamon together. With a pastry blender, or your hands, cut in the butter until the ...
From parade.com


ORANGE MARMALADE BISCOTTI | WHAT'S COOKIN' ITALIAN …
orange-marmalade-biscotti-whats-cookin-italian image
2019-11-30 Combine shortening and sugar till fluffy. Add eggs, anise, marmalade. Blend in flour and leavening agents. If the dough is too sticky add more up to one more cup of flour. Flour hands shape into loaves don't make …
From whatscookinitalianstylecuisine.com


EASY CHOCOLATE BISCOTTI RECIPE - PILLSBURY.COM
easy-chocolate-biscotti-recipe-pillsburycom image
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 sheet, shape …
From pillsbury.com


CHOCOLATE-DIPPED ALMOND BISCOTTI - SALLY'S BAKING …
chocolate-dipped-almond-biscotti-sallys-baking image
2014-12-12 Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crunchy. Save the baking sheets …
From sallysbakingaddiction.com


CHOCOLATE BISCOTTI | CHOCOLATE RECIPES | JAMIE OLIVER …
chocolate-biscotti-chocolate-recipes-jamie-oliver image
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 …
From jamieoliver.com


SUPER EASY CHOCOLATE BISCOTTI RECIPE - THE REBEL CHICK
super-easy-chocolate-biscotti-recipe-the-rebel-chick image
2016-02-26 Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Or grease and flour a cookie sheet. In a small bowl combine flour, cocoa powder, baking powder and salt. Set aside. Using a mixer, beat sugar and …
From therebelchick.com


HOMEMADE CHOCOLATE DIPPED BISCOTTI WITH ORANGE - SAPORITO …
2021-12-16 Instructions. Preheat the oven to 350° and spread the almonds out into an even layer on a baking sheet lined with parchment paper. When the oven is preheated, toast the almonds for 10-12 minutes, tossing them halfway through cooking time, until lightly browned. Remove from the oven and allow to cool.
From saporitokitchen.com


CHOCOLATE DIPPED BISCOTTI - LOVE IN MY OVEN
2017-04-04 Instructions. Preheat oven to 350 F and line a large baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer or using a handheld mixer, cream the butter and sugar together until smooth. Add the extracts and eggs (one by one) to the mixture and beat until combined.
From loveinmyoven.com


MILK CHOCOLATE BISCOTTI - NICK MALGIERI
Set a rack in the middle level of the oven and preheat to 325 degrees. Cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside. Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground. Mix the flour, baking powder, and salt and sift into a mixing bowl.
From nickmalgieri.com


CHOCOLATE ALMOND BISCOTTI - MARSHA'S BAKING ADDICTION
2019-10-30 Preheat the oven to 190C/375F/Gas 5. Line a baking tray with parchment paper, and set aside. Whisk together the flour, baking powder, and salt. Rub in the butter until well combined. (You may use a food processor). Mix in the sugar, and chocolate chips. Add the egg, oil, and almond extract, and mix to form a soft dough.
From marshasbakingaddiction.com


EARL GREY BISCOTTI - THE MARMALADE TEAPOT
2018-09-18 Bake at 180C for around 25-30 minutes, until the biscuits have spread & are beginning to harden. Remove from the oven & set aside to until cool enough to handle. Lower the oven temperature to 140C. Once the logs are cool enough to handle, using a bread knife, cut the logs into diagonal slices of around 1cm thickness.
From themarmaladeteapot.com


HOT CHOCOLATE BISCOTTI - THE GUNNY SACK
Preheat the oven to 350 degrees. Beat the eggs and sugars for about 3 minutes, until thickened. Beat in the melted butter and vanilla. Mix in the flour, baking powder, baking soda, and salt. Stir in the chocolate chips and mini marshmallow bits. Cover a cookie sheet with a silicone baking mat or parchment paper.
From thegunnysack.com


CHOCOLATE PEANUT BUTTER BISCOTTI - ITALIAN FOOD FOREVER
Instructions. Preheat oven to 350 degrees F, and lightly grease two baking sheets. To make the chocolate biscotti dough, finely grate the chocolate. In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, along with the …
From italianfoodforever.com


CHOCOLATE ALMOND BISCOTTI | RECIPES - HERSHEYLAND
microwave. microwave-safe bowls. 1. Heat oven to 350°F. Beat butter and sugar in large bowl until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will …
From hersheyland.com


CHOCOLATE MARMALADE CAKE RECIPE | MYRECIPES
Step 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt. Step 4. Beat butter with a mixer at medium speed until creamy; gradually add granulated sugar, beating until fluffy. Add egg and egg …
From myrecipes.com


CHOCOLATE PEANUT BUTTER MARBLED BISCOTTI - THE MONDAY BOX
2017-07-04 Peanut butter dough. In the bowl of an electric mixer, cream together butter, peanut butter, sugar, salt, vanilla, and baking powder. Beat in the eggs one at a time. The dough may look curdled, but is fine. Gradually add the flour until combined. Fold in the peanut butter chips.
From themondaybox.com


EASY CHOCOLATE BISCOTTI RECIPE - KRISTINE'S KITCHEN
2020-12-07 Mix until well combined. 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.
From kristineskitchenblog.com


CHOCOLATE VANILLA MARBLED BISCOTTI - BAKE OR BREAK
2019-10-23 Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Divide the dough in half.
From bakeorbreak.com


CHOCOLATE MARBLE BISCOTTI - FOOD MEANDERINGS
2021-05-06 In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add sugar, baking powder, baking soda, and salt; beat until combined. . Beat in the 3 eggs and vanilla extract until combined. Beat in 2 cups of flour, beating in as much of the flour as you can with the mixer.
From foodmeanderings.com


CHOCOLATE MARMALADE BISCOTTI RECIPE ~ 1000 RECIPES
2022-04-04 Chocolate Marmalade Biscotti Recipe. April 4, 2022. Ingredients: 2/3 cup of grannulated sugar; 1/3 cup of room temperature butter; 2 eggs; 3 tablespoons orange marmalade; 2 1/3 cups flour; 1 1/2 teaspoons baking powder; 1 pinch salt; 1/4 cup of coarsely chopped chocolate-covered almonds; 3/4 cup chocolate chips ; Directions. 1. Preheat oven …
From loranet.org


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


CHOCOLATE ALMOND BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
2017-10-12 On an unlined cookie sheet toast almonds for approximately 5 minutes in the pre-heated oven. Remove from oven, move to a small bowl and let cool. In a medium bowl beat eggs and sugar to combine, then add flour, cocoa, salt, baking powder, honey, vanilla and zest and combine with a wooden spoon, then fold in the almonds.
From anitalianinmykitchen.com


DOUBLE CHOCOLATE BISCOTTI RECIPE - FAMILYSTYLE FOOD
2017-12-22 Instructions. Arrange baking racks to the middle of the oven and preheat to 350 degrees. Line a large rimmed baking sheet with parchment paper. Whisk together flour, cocoa, baking soda and salt in a bowl. Beat the butter in an electric mixer fitted with the paddle attachment until fluffy.
From familystylefood.com


CHOCOLATE MACADAMIA NUT BISCOTTI - COOKIE MADNESS
2015-04-11 Instructions. Preheat the oven to 325 degrees F. Line a 13x18 or other large baking sheet with parchment paper or a Silpat. Stir the flour, sugar, cocoa powder, baking powder, baking soda and salt together in a large mixing bowl. In a second bowl, whisk together the eggs, vanilla and melted butter. Pour the egg mixture into the flour mixture ...
From cookiemadness.net


CHOCOLATE-MINT BISCOTTI RECIPE | MYRECIPES
Ingredient Checklist. 1 ¾ cups all-purpose flour ; 1 cup sugar ; ⅓ cup unsweetened cocoa ; ¾ teaspoon baking soda ; ¼ teaspoon salt ; ⅓ cup mint chocolate morsels, chopped
From myrecipes.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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #desserts     #easy     #beginner-cook     #cookies-and-brownies     #chocolate     #biscotti

Related Search