Double Chocolate Almond Biscotti Recipes

DOUBLE CHOCOLATE BISCOTTI

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.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.

DOUBLE CHOCOLATE BISCOTTI

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.

DOUBLE CHOCOLATE ALMOND BISCOTTI

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.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
• On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

DOUBLE CHOCOLATE BISCOTTI

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 HOLIDAY BISCOTTI

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

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.

DOUBLE ALMOND BISCOTTI

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 CHOCOLATE & ORANGE BISCOTTI

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
• Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
• Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
• Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.