Darkestchocolatebiscotti Recipes

DARK CHOCOLATE BISCOTTI RECIPE

Steps:

• Preheat oven to 350-degrees F. Prep a large baking sheet by lining with parchment, baking mat, or with butter and flour.
• In a bowl whisk together flour, cocoa powder, baking soda, and salt.
• In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Add vanilla extract and combine well.
• Add flour mixture to butter mixture and mix to form a stiff dough. Fold in chocolate chips until combined.
• Divide dough in half. Flour or slightly wet your hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide.
• Bake 30-35 minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes, or long enough to handle easily.
• Transfer to cutting board and cut diagonally into 3/4 inch slices.
• Arrange biscotti, cut sides down, on the baking sheet and bake for about 10 minutes, or until crisp.
• Cool on a rack.

CHOCOLATE CHOCOLATE BISCOTTI

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.

MEXICAN DARK CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 300 degrees F.
• In a stand mixer. beat butter and sugar until light. Add eggs one at a time. Add vanilla. In a separate bowl, add all dry ingredients and mix well. Remove bowl from mixer and with a spoon, add 1/2 of the flour mixture. Stir in milk and then add remaining flour mixture. Combine well.
• Turn dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
• Bake logs in the middle of the oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool a few minutes. On a cutting board, slice logs on a diagonal about 1/2 inch thick. Arrange slices back on baking sheet and bake them approximately 10 minutes on each side or until golden throughout. Cool biscotti to room temperature. Store in airtight containers in single layers between waxed paper for up to 2 weeks.

SINFUL CHOCOLATE BISCOTTI

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.

BLACK CHOCOLATE BISCOTTI

Steps:

• Position racks to the upper and lower thirds of oven. Preheat the oven to 350°F.
• Line two jelly roll pans with parchment paper and set aside.
• In a medium saucepan, melt butter over low heat.
• Remove from heat.
• Add the dark chocolate and let mixture rest 1 minute.
• Stir gently until the chocolate is melted and smooth; set aside.
• Combine the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl; whisk thoroughly; set aside.
• Mix the Kahlúa, dissolved espresso powder and vanilla in a small bowl; set aside.
• In a large bowl beat eggs with electric mixture on medium speed for 2 minutes.
• Add sugar, in 3 additions, mixing for 20 seconds after each addition.
• Beat 1 minute longer.
• Reduce speed to medium low.
• Add Kahlúa mixture and chocolate butter mixture; mix thoroughly scraping down the sides of the bowl as necessary.
• On low speed, add dry ingredients, in 2 additions, mixing only to combine.
• Using rubber spatula, fold in chopped chocolate and nuts.
• Let batter stand for 10 minutes to thicken.
• Portion the dough onto the jelly roll pans, forming 4 logs, each measuring 1 1/2 inches wide by 12 inches long, smoothing tops and sides with moistened hands.
• Brush tops and sides with egg wash.
• Bake for 20 to 22 minutes, or until tops are just set.
• Remove from oven and let stand for 20 minutes.
• Reduce oven temperature to 300°F Carefully place 1 log at a time on a cutting board. Using a thin, sharp serrated knife cut into generous 1/2 inch slices.
• Lay slices on their sides and toast in oven for 12 minutes.
• Turn the slices over carefully and toast for 8 minutes longer.
• Allow cookies to cool on pans; the biscotti will become firm and crisp as they cool.
• Store biscotti, layered between sheets of waxed paper in an airtight container at room temperature for up to 3 weeks.
• If desired, biscotti may be frozen for up to 3 months.