Double Almond Biscotti Recipes

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ALMOND BISCOTTI



Almond Biscotti image

I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1-1/4 cups sugar, divided
3 large eggs, room temperature
1 teaspoon anise extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons 2% milk

Steps:

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

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

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

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

ALMOND BISCOTTI



Almond Biscotti image

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 40

Number Of Ingredients 7

2 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
  • Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  • With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1 dozen.

Number Of Ingredients 14

2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sugar
1 cup all-purpose flour
1/2 cup finely chopped pecans
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
ICING:
1-1/2 teaspoons miniature semisweet chocolate chips
3 teaspoons fat-free milk
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.

Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 4g protein.

DOUBLE ALMOND BISCOTTI



Double Almond Biscotti image

The original recipe is from the Odense.com site. I love almond paste and thought these were quite tasty and looked like biscotti from a coffee house- not hard to make at all. Next time I might add a little almond extract and even a little lemon zest would be nice but they were gone in a short time just the way the recipe is posted. I doubled the recipe and only made 2 loaves so my biscotti were quite big.

Provided by nadia murray

Categories     Dessert

Time 1h30m

Yield 20 biscotti

Number Of Ingredients 9

1 (7 ounce) box almond paste
1/2 cup very cold butter
1/2 cup sugar
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup slivered almonds, lightly toasted (I only had sliced almonds and it was fine)
4 egg whites
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350°F and line baking sheets with parchment.
  • Grate almond paste and butter into a medium bowl.
  • Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
  • Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
  • Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
  • Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
  • Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
  • Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
  • Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
  • Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).

DOUBLE ALMOND BISCOTTI



DOUBLE ALMOND BISCOTTI image

Categories     Nut     Bake     Pastry

Yield 22 Biscotti

Number Of Ingredients 9

1 box Odense Almond Paste
1 stick (8 Tbsp) very cold butter
1¾ Cup all purpose flour
½ Cup sugar
1 Tsp baking powder
¼ Tsp salt
1 Cup slivered almonds
4 egg whites (large eggs)
½ Tsp vanilla extract

Steps:

  • 1. Preheat oven to 350o 2. Grate Almond Paste and butter into medium bowl. 3 Add flour, sugar, baking powder, and salt. Mix together well with fork until crumbly. Add slivered Almonds. 4. Whisk together egg whites and vanilla until frothy. Add to mixture. Mix with large spoon until dough holds together. Turn out onto lightly floured counter. 5. Roll dough into a 2" thick log. Cut in half and roll each piece 10" long. Flatten to ¾" thick. 6. Transfer to cookie sheet. 7. Bake 35 minutes until golden. Cool pan on wire rack for 10 minutes. 8. Cut into ¾" diagonal slices. Return to cookie sheet, cut side down. Bake 12 minutes. Flip and bake 12 minutes more. 9. Cool and store in an air-tight container.

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

A genuine Italian Double Chocolate Almond Biscotti biscuit recipe

Provided by sweetunique

Time 2h

Yield Makes Slices

Number Of Ingredients 10

1/2 stick butter
3/4 cup sugar (180 ml)
2 eggs
1 teaspoon vanilla extract
1/3 cup cocoa (80 ml)
2 cups flour (500ml)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 scant cup chocolate chips (100g)
1 cup almonds (100g)

Steps:

  • Toast the almonds on a baking sheet in the oven at 350F (180C) for about 15 minutes. Shake the pan once to make sure they get evenly browned.
  • Cream butter, sugar, and vanilla together in a large bowl with an electric mixer until light and fluffy. Add eggs and then cocoa. Beat until well combined.
  • Sift the flour, baking powder and salt together in another bowl, then gradually incorporate into the wet ingredients with a wooden spoon until a dough has formed.
  • Stir in the chocolate chips and almonds. Cover the bowl with plastic wrap and chill for an hour.
  • Preheat oven to 325F (160C). Turn dough out onto a lightly floured board. Separate into two. Form each half into a flat log about 12 inches long by patting it down and squaring off the edges with your finger tips. Place well apart on a baking sheet lined with parchment paper.
  • Bake for thirty mintues. Cool on a cutting board until no longer hot to the touch and then cut crosswise on the diagonal into slices about 1 inch thick. Arrange on the baking sheet and bake for another 15-20 minutes.
  • Transfer biscotti on a wire rack to cool. Keep at room temperature in a cookie tin or other airtight container.

DOUBLE CHOCOLATE ALMOND BISCOTTI



Double Chocolate Almond Biscotti image

Make and share this Double Chocolate Almond Biscotti recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time 55m

Yield 2 logs

Number Of Ingredients 12

2 1/4 cups flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 lb butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon Amaretto (optional)
1 cup blanched slivered almond
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°.
  • Combine flour, cocoa, baking powder and salt.
  • Beat butter and sugar until light and fluffy. Beat in eggs, vanilla and almond extracts.
  • Mix in the flour mixture in stages. Stir in almonds and chocolate chips.
  • Shape dough into 2 logs 3 inches wide and about 12-14 inches long.
  • Place on ungreased baking sheet 3 inches apart.
  • Bake for 20-30 minutes.
  • Cool slightly and cut into 3/4-inch diagonal slices.
  • Bake again for 10 minutes each side.
  • Cool on a wire racks.

Nutrition Facts : Calories 2246.5, Fat 116.2, SaturatedFat 49.8, Cholesterol 333.5, Sodium 1286.2, Carbohydrate 284.2, Fiber 21.1, Sugar 150.7, Protein 43.5

DOUBLE CHOCOLATE HOLIDAY BISCOTTI



Double Chocolate Holiday Biscotti image

For me, the combination of chocolate and citrus during the holidays is a given. I packed that combo into these decadent biscotti that are perfect for dipping in an afternoon coffee or evening vin santo.

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield approximately 20 biscotti

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup orange marmalade
1 tablespoon grated orange zest (about 2 oranges)
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 cup bittersweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
  • In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
  • On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
  • Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

DOUBLE CHOCOLATE BISCOTTI II



Double Chocolate Biscotti II image

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

1 cup white sugar
¼ cup olive oil
¼ cup margarine
¾ cup egg substitute
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ⅛ 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). 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

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From webetutorial.com


DOUBLE CHOCOLATE ALMOND BISCOTTI - SUGAR DISH ME
2012-12-05 1 cup granulated sugar. 2 eggs. 1 cup natural almonds, coarsely chopped. 1 cup semi-sweet chocolate chunks, coarsely chopped. Instructions. Pre-heat the oven to 350. Butter and lightly flour a baking sheet. In a medium sized bowl whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl beat together the butter and sugar.
From sugardishme.com


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