Coconut Chocolate Chip Biscotti Recipe Recipe For Deviled

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CHOCOLATE-CHIP BISCOTTI



Chocolate-Chip Biscotti image

Make and share this Chocolate-Chip Biscotti recipe from Food.com.

Provided by Alan in SW Florida

Categories     Dessert

Time 1h25m

Yield 5 dozen biscotti

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 pinch ground cinnamon
4 tablespoons cold butter or 4 tablespoons margarine
3 large eggs, lightly beaten
6 ounces miniature semisweet chocolate chips (1 cup)
1 cup walnuts, toasted and coarsely chopped
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
  • Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
  • On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
  • Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.

Nutrition Facts : Calories 783.2, Fat 38.2, SaturatedFat 14.4, Cholesterol 136, Sodium 318.4, Carbohydrate 104, Fiber 5, Sugar 59.8, Protein 14.1

CHOCOLATE CHOCOLATE BISCOTTI



Chocolate Chocolate Biscotti image

Wonderful double chocolate biscotti recipe. Like most biscotti, these store very well.

Provided by EHOLT

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 24

Number Of Ingredients 9

1 cup white sugar
¼ cup margarine, softened
¼ cup olive oil
1 teaspoon vanilla extract
¾ cup liquid egg substitute
2 ¼ cups all-purpose flour
1 ¼ cups unsweetened cocoa powder
2 teaspoons baking powder
1 (5 ounce) milk chocolate candy bar, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
  • Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
  • Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
  • Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 23.6 g, Cholesterol 1.5 mg, Fat 7 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 82.6 mg, Sugar 11.7 g

CHOCOLATE CHIP BISCOTTI



Chocolate Chip Biscotti image

Make and share this Chocolate Chip Biscotti recipe from Food.com.

Provided by Cheffet22

Categories     Dessert

Time 20m

Yield 36 serving(s)

Number Of Ingredients 8

1 3/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1 cup chocolate chips
4 tablespoons cold butter
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs, lightly beaten

Steps:

  • Preheat oven to 350°F.
  • In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
  • Add butter and vanilla, process until mixture resembles coarse cornmeal.
  • Add chocolate chips and eggs and pulse until dough is evenly moistened.
  • Divide dough into 4 equal pieces, press onto pans as logs.
  • Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
  • Turn slices on sides and return to oven for 5-10 minutes.
  • Let cool.

Nutrition Facts : Calories 81.7, Fat 3, SaturatedFat 1.7, Cholesterol 13.7, Sodium 37.1, Carbohydrate 13.2, Fiber 0.4, Sugar 8.1, Protein 1.2

CHOCOCONUT CHIP COOKIES



Chococonut Chip Cookies image

I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard. It was just a cross between family recipes for cookies and my own special touch of imagination. Well I'm glad that I came up with it as are my family and friends. I hope you enjoy as much as we did.

Provided by Reena B.

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 20m

Yield 72

Number Of Ingredients 10

1 cup butter
1 cup white sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
2 cups flaked coconut

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 4.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 7.1 g

COCONUT CHOCOLATE BISCOTTI



Coconut Chocolate Biscotti image

Biscotti, how I love them. These are a great choice for the holiday cookie trays or whenever you have the desire. They can include almonds if you like.

Provided by Annacia

Categories     Dessert

Time 1h

Yield 24 biscotti

Number Of Ingredients 10

2 1/4 cups unbleached all-purpose flour (10-1/8 oz.)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup unsalted butter, softened (4 oz.)
3/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup firmly packed sweetened flaked coconut
1 cup semisweet mini chocolate chips
1 cup toasted almond, chopped (optional)

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.

Nutrition Facts : Calories 153.5, Fat 7.2, SaturatedFat 4.5, Cholesterol 27.8, Sodium 62.1, Carbohydrate 21.2, Fiber 0.8, Sugar 11.5, Protein 2.1

CHOCOLATE CHILE BISCOTTI



Chocolate Chile Biscotti image

The word "biscotti" comes from the Latin biscoctus, or twice cooked: The dough is rolled into logs and given a spell in the oven, then cooled, sliced and slotted back in to bake a little more. The second turn in the oven essentially sucks them dry and gives them that signature crunch. Too much crunch, however, and they can be a little flinty. The pastry chef Mark Sopchak makes biscotti that are shorter and narrower - "Biscottini!" an Italian passerby once said - and ever so slightly softer, with the addition of butter. These cookies are thin enough to snap smartly under the teeth and then obligingly crumble. Inspired in part by Mexican mole, they have a touch of creaminess from cashews and a wild streak of chile powder, just enough to make you hum.

Provided by Ligaya Mishan

Categories     cookies and bars, dessert

Time 3h

Yield 36 to 40 small biscotti

Number Of Ingredients 11

2 cups/272 grams all-purpose flour, plus more for dusting
1/3 cup/32 grams Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup/114 grams unsalted butter, at room temperature
3/4 cup/151 grams granulated sugar, plus more for sprinkling
2 tablespoons ancho chile powder
2 large eggs
1 teaspoon vanilla extract
2/3 cup/85 grams roasted and unsalted cashews, roughly chopped
1/2 cup/100 grams chocolate chips (any type)

Steps:

  • Position a rack in the center of the oven and heat the oven to 350 degrees.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a stand mixer fitted with a paddle attachment, beat the butter, sugar and chile powder on medium-low speed until smooth and well combined, about 2 minutes.
  • Increase the speed to medium. With the mixer running, add the eggs, 1 at a time, pausing to scrape down the sides of the bowl if needed, then add the vanilla extract. Beat until well mixed, about 1 minute.
  • Turn the speed to low and, with the mixer running, add the flour mixture a little at a time. Continue mixing until the dry ingredients are almost incorporated, scraping the bowl as needed, then add the cashews and chocolate chips all at once. Keep mixing until the cashews and chocolate have integrated and a thick dough has formed.
  • Divide the dough in half and roll each half into a 12-inch log. (You can use a sheet of wax or parchment paper to help roll the dough evenly, or dust with extra flour if the dough is sticky.) Place both logs on a half-sheet pan lined with parchment paper, then flatten both logs with your palms until about 1-inch thick. Sprinkle each with a little granulated sugar to evenly coat.
  • Bake until the logs lose their sheen, 20 to 25 minutes. There should still be some softness in the middle of each log when gently pressed. Be careful not to overbake, as the logs may break when sliced later.
  • Turn off the oven, take out the biscotti and let cool on the sheet pan for a few hours. (The longer they rest, the easier they will be to slice without breaking.)
  • For the second bake, heat the oven to 300 degrees. (The temperature is lower for gentler, more even baking.)
  • Using a serrated knife, slice each log at an angle into ½-inch slices. You may trim and discard the ends or bake them along with the other slices - they taste just as good. Place the slices, cut sides down, on the same parchment-lined half-sheet pan. (You don't need to be careful about spacing them out.)
  • Bake for about 25 minutes, or until the biscotti are no longer soft to the touch. They will harden a little further after cooling. Remove from the oven and cool completely on the pan. The biscotti will keep for 2 weeks in an airtight container at room temperature.

COCONUT BISCOTTI



Coconut Biscotti image

From Cooking Light, April 2005. Variations: stir in 1/2 c. mini chocolate chips into batter or dip half of each baked cookie into melted chocolate.

Provided by swissms

Categories     Dessert

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 300°F.
  • Combine first five ingredients. In a separate large bowl, combine sugar, vanilla, and eggs and beat with electric mixer on medium speed for 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky).
  • Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper and pat to 1-inch thickness.
  • Bake at 300°F for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
  • Cut roll diagonally into 20 (1/2-inch thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Nutrition Facts : Calories 94.6, Fat 2.2, SaturatedFat 1.6, Cholesterol 21.1, Sodium 77.8, Carbohydrate 17, Fiber 0.5, Sugar 9.6, Protein 1.7

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