Christmas Flavoured Biscotti Chocolate Coconut Biscotti Recipes

COCONUT CHOCOLATE BISCOTTI

Steps:

• In a medium bowl, whisk the flour, baking powder, and salt.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
• Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
• Mix in the vanilla and then the coconut until well combined.
• With the mixer on low speed, gradually add the flour mixture and mix just until combined.
• The dough will be sticky.
• With the mixer still on low, mix in the chocolate chips (and almonds, if using) .
• Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Position a rack in the center of the oven and heat the oven to 350°F.
• Line a large cookie sheet with parchment.
• Divide the dough into equal halves and place on the cookie sheet.
• Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high.
• Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
• Cool about 30 minutes on the cookie sheet.
• Reduce the oven temperature to 325°F.
• Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal.
• When slicing, hold the sides of the loaf near each cut to keep the slices neat.
• Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• 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.

DOUBLE CHOCOLATE BISCOTTI II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
• Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
• Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
• Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

MAYAN CHOCOLATE BISCOTTI

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate., Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

CHRISTMAS BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Combine flour, baking powder, baking soda, and salt in a bowl.
• Blend sugar and butter together using an electric mixer in another bowl. Beat in eggs, orange oil, and vanilla extract until smooth. Sift in flour mixture and beat until completely incorporated. Fold in white chocolate chips, cranberries, and pecans. Divide dough in half and form into rectangles on the prepared cookie sheets.
• Bake in the preheated oven for 15 minutes. Remove from the oven and let cool enough to handle, about 5 minutes; slice into biscotti as desired. Return to the oven and bake until toasted, about 15 minutes per side.

MEXICAN CHOCOLATE BISCOTTI

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.