Cioccolato Paradiso Italian Chocolate Paradise Biscotti Recipes

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CIOCCOLATO PARADISO (ITALIAN CHOCOLATE PARADISE BISCOTTI)



Cioccolato Paradiso (Italian Chocolate Paradise Biscotti) image

Milk chocolate chunks and toasty almonds stud these orange-scented biscotti for a delectable flavor harmony-- yum! These are one of my favorite biscotti cookies of all time. Excellent for dunking in a cup of hot coffee or espresso, or with a sweet dessert wine such as Asti Spumante. Enjoy! Recipe is taken from a wonderful little book of biscotti recipes by Lou Seibert Pappas, entitled "Biscotti".

Provided by BecR2400

Categories     Dessert

Time 1h30m

Yield 48 biscotti

Number Of Ingredients 11

1 1/2 cups almonds
1/2 cup butter
1 cup sugar
2 tablespoons sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
1 orange, zest of, finely chopped
2 cups all-purpose flour or 2 cups unbleached flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups coarsely chopped milk chocolate (I use Ghiradelli) or 1 1/4 cups chocolate chips (I use Ghiradelli)

Steps:

  • Place nuts in a shallow pan and bake in a preheated 350 degree oven for 5 to 10 minutes, or until golden brown (do not overcook). Let cool.
  • In a mixing bowl, cream butter and 1/2 cup sugar until light and fluffy.
  • Beat in egg yolks, vanilla and orange zest.
  • In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until crumbly.
  • In a separate bowl, beat egg whites until stiff soft peaks form and beat in remaining sugar, beating until stiff but not dry.
  • Fold meringue into the crumbly dough, mixing until it clings together.
  • Cut nuts into halves or thirds and fold in along with chocolate.
  • Divide dough in half. Form into two logs on a greased and floured baking sheet making them about 1/2 inch thick, 1 1/2 inches wide and 16 inches long, sppacing them at least 2 inches apart.
  • Bake in the middle of a preheated 325 degree F oven for 25 minutes or until set and golden brown.
  • Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2 inch thick.
  • Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 4 dozen biscotti.

Nutrition Facts : Calories 108.1, Fat 5.8, SaturatedFat 2.3, Cholesterol 17.7, Sodium 66.8, Carbohydrate 12.3, Fiber 0.8, Sugar 7.2, Protein 2.2

CHOCOLATE-PISTACHIO BISCOTTI



Chocolate-Pistachio Biscotti image

These twice-baked cookies from Tuscany are made for dipping in a robust cup of espresso, though milk or hot chocolate wouldn't be a bad choice either. If you can't find shelled pistachios, or balk at their hefty price tag, feel free to replace them with the nut of your choice (walnuts are a particularly lovely option).

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 2 dozen cookies

Number Of Ingredients 9

1 1/2 cups shelled pistachios
1/2 stick (4 tablespoons) unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs plus 1 large egg yolk
3 cups all-purpose flour, plus more as needed
1 1/3 cups sugar
2 teaspoons baking powder
1 1/4 cups chocolate chips

Steps:

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper; set aside. Place the pistachios on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until fragrant, about 10 minutes. Remove to a cutting board and allow to cool slightly. Roughly chop, then cool completely.
  • In a mixer, beat together the butter, vanilla, salt, eggs and egg yolk. Add the flour, sugar and baking powder and mix on low until a rough dough begins to form. Add the pistachios and chocolate chips and continue to mix. If the dough seems dry, add some cold water a teaspoon at a time. If the dough is too wet, add a pinch of flour.
  • Turn the dough out onto a lightly floured cutting board and knead gently to make sure the chocolate chips and pistachios are evenly distributed. Divide the dough in half, and shape each into a 10-by-3-inch log. Place onto one of the prepared baking sheets and bake until golden, about 30 minutes. Reduce the oven temperature to 300 degrees F. Let the biscotti rest until cool enough to handle, about 10 minutes.
  • Slice the logs into 3/4-inch pieces, and arrange them on the baking sheets, cut-side down. Bake until toasted and golden on top, about 25 minutes. Flip them over and continue to bake until dry and just barely golden brown, another 25 minutes. Transfer to a rack to cool completely, about 15 minutes.
  • Biscotti will keep in an airtight container for 2 weeks.

PARADISE OF CHOCOLATE



Paradise of Chocolate image

This is a delicious Portuguese chocolate cake that everyone likes! It has a light texture from whipped egg whites and yeast. It is sliced into two layers, and spread with an apricot jam.

Provided by Ely and Lia

Categories     World Cuisine Recipes     European     Portuguese

Time 1h30m

Yield 10

Number Of Ingredients 9

14 (1 ounce) squares unsweetened baking chocolate
10 tablespoons margarine, softened
¾ cup confectioners' sugar
6 egg yolks
6 egg whites
½ cup white sugar
1 cup all-purpose flour
1 teaspoon active dry yeast
1 cup apricot jelly

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place a circle of parchment paper into the bottom of a 10 inch pan for easy removal.
  • Break the chocolate into pieces, and melt it in a metal bowl over simmering water. Stir frequently until melted. Remove from heat, and set aside to cool - don't let it harden.
  • In a medium bowl, cream together the confectioners' sugar and margarine until light and fluffy. Mix the 6 egg yolks into the chocolate until well blended, then stir the chocolate mixture into the sugar mixture.
  • In a large clean glass bowl, whip the egg whites to soft peaks. Gradually pour in the white sugar while continuing to whip the egg whites to stiff peaks. Combine the flour and yeast, and fold them into the egg whites. Fold in the chocolate mixture. Spread the batter evenly into the prepared 10 inch round cake pan.
  • Bake for 1 hour in the preheated oven, or until the top of the cake springs back when lightly touched. Allow cake to cool completely before removing from pan.
  • Split the cake in half horizontally and place the top of the cake onto a serving plate. Spread 2/3 of the apricot jelly onto that layer, then flip the bottom layer, flat side up, and place on top of the other one. Spread remaining jelly over the top.

Nutrition Facts : Calories 531.6 calories, Carbohydrate 62 g, Cholesterol 122.9 mg, Fat 34 g, Fiber 7 g, Protein 10.6 g, SaturatedFat 15.5 g, Sodium 184.9 mg, Sugar 33.8 g

BISCOTTI CIOCCOLATO



Biscotti Cioccolato image

Provided by Linda Wells

Categories     dessert

Time 2h30m

Yield About 40 biscotti

Number Of Ingredients 11

5 ounces (1 cup) whole unblanched almonds
1 3/4 cups unsifted unbleached flour
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons instant espresso or coffee powder
4 ounces bittersweet or semisweet chocolate
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract or 1/4 teaspoon bitter almond extract, optional
1 cup granulated sugar

Steps:

  • Preheat the oven to 350 degrees. Toast the almonds in a shallow pan for about 12 minutes. Set aside to cool.
  • Adjust two racks to divide the oven into thirds and adjust the oven to 300 degrees. Line two cookie sheets with parchment paper or with aluminum foil, shiny side up, and set aside.
  • Sift together the flour, cocoa powder, baking soda, salt and espresso or coffee powder. Set aside.
  • On a cutting surface, with a heavy knife, shred the chocolate fine. Place the shredded chocolate in the bowl of a food processor fitted with a metal chopping blade. Add about a half-cup of the sifted dry ingredients and process for 20 to 30 seconds, until the chocolate is very fine.
  • In the large bowl of an electric mixer, beat the eggs, vanilla and almond extract, if using, just to mix. On low speed, add the processed chocolate mixture, the remaining sifted dry ingredients and the sugar. Beat to mix. It will be a stiff mixture.
  • Remove the bowl from the mixer and stir in the almonds.
  • Turn the dough out onto a floured surface. Form it into a mound. Cut it in half. Flour each half, and with your hands, form them into sausage shapes about 12 inches long. Place each sausage shape diagonally on a lined cookie sheet. Straighten the shapes and brush off any excess flour.
  • Bake two sheets at a time for 50 minutes, reversing the sheets top to bottom and front to back once during baking to insure even baking.
  • Remove the sheets from the oven. Let cool for about 10 minutes.
  • Then transfer the baked strips to a cutting board. With a serrated bread knife, carefully cut the strips on a sharp angle into cookies about a half-inch wide. (At this stage the cookies are fragile.)
  • Carefully place the cookies, on the cut side, on the cookie sheets and bake again at 300 degrees for about 40 minutes, turning them upside down after 15 or 20 minutes, until the cookies are completely dry and crisp.
  • Turn off the heat, open the oven door and let them cool in the oven. tore them in airtight containers.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 52 milligrams, Sugar 7 grams, TransFat 0 grams

UNION SQUARE CAFE'S CHOCOLATE BISCOTTI



Union Square Cafe's Chocolate Biscotti image

The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.

Provided by Alex Witchel

Categories     dessert

Time 1h30m

Yield 60 to 80 biscotti

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups lightly packed dark brown sugar
1/3 cup granulated sugar
2 ounces (4 tablespoons) butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon double-strength brewed espresso
3 large eggs
7 1/2 ounces (1 rounded cup) small milk chocolate chips
1 large egg, beaten and mixed with 1 tablespoon water, for egg wash
2 tablespoons raw sugar

Steps:

  • Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
  • Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
  • Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
  • Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 43 milligrams, Sugar 9 grams, TransFat 0 grams

BISCOTTI AL CIOCCOLATO E NOCE (DOUBLE CHOCOLATE WALNUT BISCOTTI)



Biscotti Al Cioccolato E Noce (Double Chocolate Walnut Biscotti) image

I found this recipe on CookiesfromItaly.com. I liked it so much, I will be making these for Christmas! If only I could eat cookies all the time, I'd be in the kitchen right now making a batch!

Provided by Maureenie

Categories     Dessert

Time 1h

Yield 30 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semi-sweet chocolate chips
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees
  • 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 the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
  • On the 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 for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 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. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.

Nutrition Facts : Calories 131.3, Fat 6.7, SaturatedFat 2.7, Cholesterol 20.2, Sodium 125.5, Carbohydrate 17.3, Fiber 1.2, Sugar 9.4, Protein 2.4

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