Cocoa Krispies Biscotti Recipes

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COCOA KRISPIES' BISCOTTI



Cocoa Krispies' Biscotti image

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

1 cup sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1/3 cup unsweetened cocoa
2 tablespoons miniature semisweet chocolate chips
2 tablespoons baking powder
1/2 teaspoon salt
2 cups cocoa krispies cereal

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.

SINFUL CHOCOLATE BISCOTTI



Sinful Chocolate Biscotti image

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

1 tablespoon vanilla extract
1 tablespoon instant espresso powder
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 cup mini chocolate chips
1 cup white sugar
3 eggs
½ cup vegetable oil

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

COCOA-CORNMEAL BISCOTTI



Cocoa-Cornmeal Biscotti image

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

1 1/2 cups (204 grams) all-purpose flour
1/2 cup (42 grams) unsweetened cocoa powder
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup (42 grams) finely ground cornmeal
1 stick (113 grams) unsalted butter, at room temperature
1 cup (200 grams) sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (87 grams) mini semisweet chocolate chips
1/2 cup (50 grams) sliced almonds

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

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Top Asked Questions

What is chocolate biscotti made of?
These chocolate biscotti are made with three types of chocolate. The dough is made with cocoa powder with mini chocolate chips folded in, then the cooked and cooled biscotti are then dipped in an espresso-flavored chocolate ganache . It is common for the biscotti to form a long crack along the surface of the log during the first bake.
What are Biscotti cookies?
The Italian word "biscotti" means twice cooked in English. These oblong-shaped, dry, and crunchy cookies are sold in fancy tins but can easily be made from scratch. They are cooked once in the form of a long log before being sliced and cooked again to form their signature shape.
How to bake biscotti in the microwave?
Arrange the biscotti, cut sides down, on the prepared baking sheet and bake for about 10 minutes, or until crisp. Cool completely on a wire rack. To make the chocolate ganache, combine the 1 cup of chocolate chips, cream, and espresso in a microwave-safe bowl.
How long does it take to bake biscotti?
Bake 30 to 35 minutes, or until slightly firm to the touch. Cool on the baking sheet for 5 minutes. Transfer to a cutting board and cut diagonally into 3/4-inch slices. Arrange the biscotti, cut sides down, on the prepared baking sheet and bake for about 10 minutes, or until crisp.

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