COCOA-CORNMEAL BISCOTTI
Everything about these biscotti tends toward crunch - their signature double bake, of course, but also the addition of almonds and some cornmeal, which doesn't lose its appealing roughness under heat. (Don't think, as I mistakenly once did, that using a polenta-type cornmeal will improve these cookies - it will only make them gritty; choose a fine-grain meal.) The chocolate chips are there to reinforce the deep chocolate flavor the cookies get from being made with cocoa. I like these very crunchy, but if you prefer them less set, give them a shorter second bake. And after the first bake, when the logs have cooled for about 20 minutes, use a long serrated knife and a gentle sawing motion to slice them into cookies about 1/2-inch thick. Hold on to the inevitable crumbs and any little bits that might break off - you'll be happy to have them over ice cream.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 2h
Yield About 46
Number Of Ingredients 12
Steps:
- Center a rack in the oven, and heat it to 350. Line a baking sheet with parchment paper or a silicone baking mat.
- Sift the flour, cocoa, salt, baking powder and soda together; whisk in the cornmeal.
- Working with a mixer (using a paddle attachment, if you have one), beat the butter and sugar together on medium speed until creamy and smooth, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Turn the mixer off, and add the flour-cornmeal mixture all at once. Pulse the mixer a few times to begin incorporating the ingredients without having them fly about, and then mix on low speed until they disappear into the dough. Mix in the chips and almonds. The dough will be thick and heavy.
- Scrape half the dough onto one long side of the baking sheet. Using your hands and a spatula, shape the dough into a log about 12 inches long and 1 1/2 inches wide - perfection is impossible, so just get close. The log will be bumpy and rough, and that's fine. Form a second log on the other side of the sheet.
- Bake for 25 minutes, rotating the sheet after 15 minutes. The logs will have spread; they'll give when squeezed and won't be fully baked at this point. Transfer the baking sheet to a rack, and allow the logs to rest for 20 minutes. Carefully move one log to a cutting board. (If the parchment on the baking sheet is sticky, turn it over or replace it.) Using a serrated knife, trim the ends and then cut the log horizontally into 1/2-inch-thick slices. Stand the slices up on the baking sheet - you don't have to leave much room between them; repeat with the second log.
- Bake the cookies for another 15 minutes - they'll be firmer, but not completely dry; they firm and dry as they cool. Transfer the baking sheet to a rack, and allow the cookies to come to room temperature. Kept covered and away from humidity, the cookies will hold for at least 1 week.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 5 grams, TransFat 0 grams
WHITE CHOCOLATE, ROSEMARY AND CORNMEAL BISCOTTI
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 16 to 18 biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl. Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined. It will look crumbly at first, then sticky. Stir in the white chocolate chips.
- Heavily dust your work surface with powdered sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 300 degrees F.
- When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies. Put the cookies back on the same baking sheet lying flat. Bake until golden brown and firm, about 30 minutes, flipping halfway through. Let cool before serving. Store in an airtight container for up to 10 days.
CORNMEAL BISCOTTI WITH DATES AND ALMONDS
These flavorful biscotti are studded with almonds and dates -- and are crisp as a cool fall morning.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with rack in center. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time until well combined; beat in orange extract and zest. Add flour mixture; beat on low speed until just combined. Beat in dates, almonds, and anise.
- Transfer to prepared baking sheet; using your hands, pat into a slightly flattened log, about 15 by 4 inches. Bake until firm and lightly browned, and top is slightly cracked, 30 to 35 minutes. Let cool on a wire rack 15 minutes.
- Transfer to a cutting board. Using a serrated knife, cut log crosswise into 1/2-inch-thick slices. Arrange on a wire rack on a rimmed baking sheet. Bake, rotating sheet halfway through, until slices are just turning brown around the edges, 15 to 18 minutes. Transfer to a wire rack to cool.
SINFUL CHOCOLATE BISCOTTI
A brownie-like biscotti that tastes great with a cup of coffee. Drizzle with more chocolate if desired. Especially popular in the winter time when coffee and chocolate taste so much better. Enjoy!
Provided by Chef V
Categories World Cuisine Recipes European Italian
Time 1h12m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
- Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
- Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
- Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
- Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
- Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
- Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.
Nutrition Facts : Calories 103.1 calories, Carbohydrate 14.7 g, Cholesterol 14 mg, Fat 4.7 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 60.5 mg, Sugar 7.5 g
CORNMEAL, CHERRY, AND WHITE-CHOCOLATE-CHUNK BISCOTTI
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h40m
Yield Makes about 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In thebowl of an electric mixer, beatflour, cornmeal, sugar, bakingpowder, and salt on low speed.Add eggs, vanilla, and butterand beat on medium until combined.Fold in cherries, nuts,and 1/2 cup white chocolate untiljust combined.
- On a parchment-lined bakingsheet, form dough into a 13-inchlog; flatten to 3 inches wide and1 inch thick. Bake until just goldenand firm to the touch, about30 minutes. Transfer on sheetto a wire rack; let cool 20 minutes.Reduce oven to 300 degrees.
- Transfer log to a cuttingboard. Using a serrated knife,cut crosswise into 1/2-inchslices. Arrange, cut-sides down,on another parchment-linedbaking sheet. Bake until firm tothe touch, about 30 minutes.Transfer biscotti on baking sheetto rack; let cool completely.Biscotti can made to this pointup to 1 week ahead and storedin an airtight container at roomtemperature up to 3 days.
- Melt remaining 1 cup whitechocolate over a double boileror in a microwave. Transfer to acoffee mug. Dip sides of biscottiin melted chocolate on a diagonal;transfer to a baking sheetfitted with a wire rack. Let setslightly, 10 minutes; sprinkle withnonpareils. Refrigerate untilset, about 10 minutes. Finishedbiscotti can be stored in anairtight container at room temperatureup to 3 days.
CORNMEAL COCONUT BISCOTTI
When I use a grainy flour like cornmeal I always include some fat in the biscotti, and this time I went with coconut oil, which contributes great flavor and a sweet perfume. Use fine or medium-grind cornmeal and make sure to use fine coconut flakes. I used organic sugar (not brown) for these; the sugar is off-white rather than white, and coarser than regular granulated sugar.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 3 dozen biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. Turn off the mixer and add the flour mixture. Mix in at low speed until combined. The batter will be moist and sticky.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 10 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
- Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and cut 1/2 inch slices straight across the logs.
- Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven. Bake 15 minutes and flip the biscotti over. Bake another 10 minutes, or until lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 27 milligrams, Sugar 4 grams, TransFat 0 grams
COCOA KRISPIESAND#153; BISCOTTI
This version of the twice-baked Italian cookie features a triple dose of chocolate - cocoa powder, chocolate morsels and Kellogg's Cocoa Krispies cereal.
Provided by Melissa d'Arabian : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 10
Steps:
- 1. In large mixing bowl combine sugar, butter and vanilla. Beat on medium speed of electric mixer until creamy. Add eggs, one at a time, beating well after each addition.
- 2. Add flour, cocoa powder, chocolate morsels, baking powder and salt. Beat on low speed until combined. Stir in KELLOGG'S COCOA KRISPIES cereal.
- 3. Shape dough into two 8-inch-long rolls. Place on 2 baking sheets lined with foil. Bake at 350 degrees F for 30 minutes. Cool slightly.
- 4. Diagonally cut each roll into 3/4-inch-thick slices. Place slices, cut side down, on baking sheets lined with foil. Bake at 300 degrees F for 10 minutes. Turn slices. Bake at 300 degrees F about 10 minutes more or until firm. Transfer to wire rack. Cool completely.
- *Note: If desired, instead of using unsalted butter, use lightly salted butter and decrease the salt to 1/4 teaspoon.
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
CORNMEAL CHILI PEPPER BISCOTTI
Here's a savory biscotti served as an appetizer or with soup! The recipe came from 1999 cookbook, Cookies for Christmas. Preparation time does not include initial cooling time.
Provided by Sydney Mike
Categories Cheese
Time 1h30m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F & lightly grease a cookie sheet.
- In a large mixing bowl beat cheese & butter with electric mixer on medium-high speed for 30 seconds.
- Add chili peppers, baking powder, salt & pepper, beating until combined, & scraping the sides of the bowl occasionally.
- Beat in eggs, then beat in cornmeal & as much of the flour as you can with the mixer.
- Using a wooden spoon or your hands, stir or knead in any remaining flour.
- Divide dough in half, & shape each half into a 9-inch long loaf.
- Place loaves about 5 inches apart on prepared cookie sheet.
- Flatten slightly to about 3 inches wide.
- Bake 30-35 minutes or until light brown.
- Cool on cookie sheet for 1 hour.
- When cooled, preheat oven to 325 degrees F, & transfer loaves to cutting board to cut each loaf into 1/2-inch-thick slices.
- Place slices, cut sides down, on cookie sheet & bake for 15 minutes.
- Turn slices over & bake another 15 minutes or more or until cookies are dry & crisp.
- Transfer to wire rack to cool.
Nutrition Facts : Calories 80.9, Fat 3.7, SaturatedFat 2.2, Cholesterol 22.6, Sodium 89, Carbohydrate 9.1, Fiber 0.5, Sugar 0.3, Protein 2.8
COCOA KRISPIES' BISCOTTI
This recipe came from a printed out coupon feeder at the grocery store and I just have to try it. The print out is so small I have to enter it before actually making this recipe. *Updated 8/31/11 - Loved the flavor of this biscotti and did not find it overly sweet. The one thing I recommend is crushing the cereal a bit before stirring in to make binding the dough easier. Very easy to prepare for a biscotti recipe.
Provided by HokiesMom
Categories Breakfast
Time 1h5m
Yield 12 biscotti slices, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and line two baking sheets with foil or parchment paper.
- In large mixing bowl, combine sugar, butter and vanilla. Beat on medium speed of electric mixer until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add flour, cocoa powder, chocolate chips, baking powder and salt.
- Beat on low speed until combined.
- Stir in Cocoa Krispies cereal.
- Shape dough into two 8-inch long rolls. Place on 2 baking sheets lined with foil or parchment paper.
- Bake at 350F for 30 minutes. Cool slightly. Reduce oven temperature to 300°F.
- Diagonally cut each roll into 3/4-inch thick slices. Place slices cut side down on baking sheets lined with the foil or parchment paper.
- Bake at 300F for 10 minutes. Turn slices and bake about 10 minutes more or until firm.
- Transfer to a wire rack to cool completely.
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