DOUBLE CHOCOLATE WALNUT BISCOTTI
Make and share this Double Chocolate Walnut Biscotti recipe from Food.com.
Provided by Skip Liston
Categories Dessert
Time 55m
Yield 26-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg.
- Butter and flour large baking sheet.
- In a bowl whisk together flour, cocoa powder and baking soda. In another bowl, with an electric mixer, beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in nuts and chips.
- On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide.
- Bake logs for 20 - 25 minutes or until slightly firm to the touch.
- Cool biscotti for 5 minutes.
- On a cutting board, cut biscotti diagonally into 3/4 inch slices.
- Place biscotti cut side down on baking sheet and bake until crisp, about 10 minutes.
- Cool biscotti on a rack.
Nutrition Facts : Calories 150.2, Fat 7.7, SaturatedFat 3.1, Cholesterol 21.4, Sodium 78.5, Carbohydrate 19.7, Fiber 1.4, Sugar 10.5, Protein 2.7
CHOCOLATE WALNUT BISCOTTI
I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
- In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
- In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
- Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
- Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
- Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
- Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
- Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
- Leave the oven set at 300°F.
- Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
- Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
- Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
- Transfer the cookies to wire racks to cool.
- Store in an airtight container at room temperature for up to 1 month.
Nutrition Facts : Calories 138.8, Fat 8.4, SaturatedFat 2, Cholesterol 18.6, Sodium 70, Carbohydrate 15.2, Fiber 1.7, Sugar 7, Protein 3.4
DOUBLE CHOCOLATE WALNUT BISCOTTI
Categories Cookies Chocolate Bake Kid-Friendly Walnut Winter Gourmet Small Plates
Yield Makes about 30 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. and 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 butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On 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 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 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. Biscotti keep in airtight containers 1 week and frozen, 1 month.
DOUBLE CHOCOLATE BISCOTTI
A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.
Provided by Janet Allen
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 36
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g
DOUBLE CHOCOLATE BISCOTTI II
Delicious rich, dark, semi-sweet double chocolate biscotti that you can make at home for a fraction of the cost of store bought biscotti, and they even taste much better. This recipe has been modified with egg substitute.
Provided by EHOLT
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
- Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
- Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
- Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 24.4 g, Cholesterol 1.5 mg, Fat 6.9 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 82.5 mg, Sugar 11.7 g
CHOCOLATE WALNUT BISCOTTI
Categories Cookies Mixer Chocolate Dessert Bake Orange Walnut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 36 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. and butter a large baking sheet.
- In a bowl whisk together flour, cocoa powder, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add egg, zest, and orange juice and beat until combined will. Stir in flour mixture until a stiff dough is formed. Stir in walnuts.
- On baking sheet with floured hands form dough into two 9-inch-long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet in a rack 15 minutes. In a cutting board with a serrated knife cut logs diagonally into 1/2-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake until crisp, about 15 minutes. Cool biscotti on rack. Biscotti may be made 1 week ahead and kept in airtight containers, or 1 month ahead and frozen.
DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI
Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
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