CHOCOLATE-ORANGE BISCOTTI
Yield Makes about 3 dozen
Number Of Ingredients 10
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.)
DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI
Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
CHOCOLATE, ORANGE, DATE AND WALNUT, BISCOTTI
Its moist and crisp at the same time. It was given to me by my best friend. Don't tell too many people that you are cooking them or you might not get any to eat yourself.
Provided by Marietta
Categories Dessert
Time 40m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 180 degrees Celsius.
- Beat eggs, sugar, salt, almond extract and orange rind till fluffy and pale in colour.
- Mix in the flours, chopped nuts, chopped dates and chopped chocolate.
- divide into 2 equal sized lots and form into logs.
- Put onto greased baking tray and cook for 15 to 20 minutes until just golden.
- Remove from oven and cool for 5-10 minutes and slice any angle you like into 1/2 centimetre slices and lay on greased baking tray and return to oven to bake for another 8 to 10 minutes.
Nutrition Facts : Calories 112.4, Fat 5.5, SaturatedFat 1.1, Cholesterol 9.3, Sodium 19, Carbohydrate 15.3, Fiber 1.4, Sugar 8.6, Protein 2.3
ORANGE WALNUT BISCOTTI
Make and share this Orange Walnut Biscotti recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 50m
Yield 36 biscotti
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F In a large bowl, combine all of the dry ingredients (first 7 ingredients on list above).
- In a small bowl slightly beat eggs& egg yolk together, and add to the dry ingredients along with the extract& the melted butter.
- Mix by hand with a wooden spoon or with hands.
- If dough is too stiff, add some juice from the zested orange.
- Turn dough out onto work surface; knead lightly and form into two logs.
- Place logs on lightly greased cookie sheet& flatten slightly.
- Brush logs with beaten egg white.
- Bake 30 minutes; let cool completely, then slice each log diagonally into 1" slices with serrated knife, using a sawing motion.
- Stand the slices on the cookie sheet and return to the oven.
- Bake an additional 7-10 minutes or until crisp.
DOUBLE CHOCOLATE & ORANGE BISCOTTI
Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa
Provided by Claire Thomson
Categories Dessert, Snack
Time 1h15m
Yield Makes 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
- Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
- Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
- Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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.
CHOCOLATE AND ORANGE BISCOTTI
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
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.
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