MEXICAN CHOCOLATE WALNUT-CHERRY BISCOTTI
I love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. -Nancy C. Evans, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Whisk the first 6 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.
CHOCOLATE WALNUT BISCOTTI
I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
- In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
- In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
- Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
- Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
- Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
- Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
- Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
- Leave the oven set at 300°F.
- Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
- Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
- Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
- Transfer the cookies to wire racks to cool.
- Store in an airtight container at room temperature for up to 1 month.
Nutrition Facts : Calories 138.8, Fat 8.4, SaturatedFat 2, Cholesterol 18.6, Sodium 70, Carbohydrate 15.2, Fiber 1.7, Sugar 7, Protein 3.4
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.
GLUTEN-FREE CHOCOLATE BUCKWHEAT BISCOTTI
These biscotti have a crumbly texture when they emerge from the first baking, so allow the logs to cool and cut them carefully, about 1/2 inch thick (if you cut them too thin they can fall apart). Buckwheat flour is a great backdrop for the chocolate; it doesn't dominate but seems rather to show off the chocolate.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 3 1/2 to 4 dozen biscotti
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the buckwheat flour, cornstarch (if using), almond flour, cocoa, instant espresso powder (if using), baking powder and salt.
- In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, coffee extract (if using) and vanilla extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the walnuts and beat at low speed until mixed evenly through the dough.
- Divide the dough and shape 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 40 to 45 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 20 minutes or longer.
- Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven until the slices are dry, 30 to 35 minutes. Remove from the oven and allow to cool.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 3 grams, TransFat 0 grams
BARB'S CHOCOLATE WALNUT BISCOTTI
Make and share this Barb's Chocolate Walnut Biscotti recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h
Yield 36 Biscotti
Number Of Ingredients 11
Steps:
- Toast walnuts in oven or microwave; set aside.
- Preheat oven to 350 degrees and butter a large cookie sheet.
- In a bowl whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl with an electric mixer beat together butter and sugar until light and fluffy; add egg, zest and orange juice and beat until well combined; stir in flour mixture until a soft dough is formed, stir in walnuts.
- On a baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes.
- On a cutting board with serrated knife cut logs diagonally into 1/2-inch- thick slices; arrange biscotti, cut side down, on baking sheet and bake until crisp, about 15 minutes.
- Cool biscotti on rack: biscotti may be made 1 week ahead and kept in airtight containers, or 1 month and frozen.
Nutrition Facts : Calories 73.4, Fat 2.6, SaturatedFat 1, Cholesterol 9.3, Sodium 42.2, Carbohydrate 12.3, Fiber 0.4, Sugar 9.1, Protein 0.9
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