DOUBLE CHOCOLATE BISCOTTI
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
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 CHOCOLATE BISCOTTI
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
Provided by Jennifer Segal
Categories Desserts
Time 1h10m
Yield About 30 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
- Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 biscotti, Calories 110, Fat 5g, Carbohydrate 15g, Protein 1g, SaturatedFat 3g, Sugar 11g, Fiber 1g, Sodium 111mg, Cholesterol 22mg
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
QUICK DOUBLE CHOCOLATE BISCOTTI
Refrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, combine the dough, chips and nuts; knead until well combined. Divide dough in half. , On greased baking sheets, shape each piece into a 13-in. x 2-1/2-in. log. Bake at 375° for 12-14 minutes or until golden brown., Remove from oven; cut diagonally with a serrated knife into 1-in. slices, separating each piece about 1/4 in. after cutting. Bake 5-6 minutes longer or until firm. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 267 calories, Fat 15g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 110mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
HEALTHY DOUBLE CHOCOLATE BISCOTTI
These biscotti are perfect for any chocolate lover! They're crisp, crunchy, and completely packed with decadent dark chocolate flavor (similar to 72% dark chocolate!). These cookies taste incredible on their own, but they're also fun to dip in coffee, tea, or even hot chocolate for an extra chocolaty treat! Leftovers should keep for at least two weeks if stored in an airtight container, and they also freeze (and ship!) really well. This recipe is easily doubled to make more, too!
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
- Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
- Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
- Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
- Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.
DOUBLE CHOCOLATE & ORANGE BISCOTTI
Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa
Provided by Claire Thomson
Categories Dessert, Snack
Time 1h15m
Yield Makes 8-10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
DOUBLE CHOCOLATE HOLIDAY BISCOTTI
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
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
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
DOUBLE CHOCOLATE PISTACHIO BISCOTTI
Biscotti are perfect for dunking, so give them as a holiday gift in a cafe-au-lait bowl: Stand them in the bowl, stretch cellophane over the top to the bottom, and tie with a ribbon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth.
- Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft.
- Turn dough out onto lightly floured surface. Form two 9-inch-long-by-3 1/2-inch-wide logs on parchment-lined baking sheet.
- Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275 degrees. Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container.
DOUBLE CHOCOLATE CHUNK BISCOTTI
Make and share this Double Chocolate Chunk Biscotti recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 2h25m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec.
- Add sugar, cocoa powder and baking powder & beat until combined.
- Beat in eggs.
- Beat in as much of the flour as you can.
- Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half.
- Shape each half into a 9" long log.
- Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick.
- Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean.
- Cool on the cookie sheet set on a wire rack for 1 hour.
- Using a serrated knife, cut each log diagonally into 1/2" thick slices.
- Lay slices, cut side down, on ungreased cookie sheets.
- Bake slices in a 325 degree oven for 8 min.
- Turn slices over.
- Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.)
- Transfer to wire racks and let cool.
- Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Nutrition Facts : Calories 96.9, Fat 4.9, SaturatedFat 2.9, Cholesterol 17.4, Sodium 48.2, Carbohydrate 12.8, Fiber 0.9, Sugar 6.3, Protein 1.8
DOUBLE DARK-CHOCOLATE AND GINGER BISCOTTI
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
- With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
- With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
- Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g
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
Steps:
- Preheat oven to 350°F. Spray two 9x5x3-inch metal loaf pans with nonstick spray.
- Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs, then chocolate syrup. Beat in flour, baking powder and salt (dough will be soft). Stir in chocolate chips and nuts. Spread half of batter in each prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Turn loaves out onto rack and cool 15 minutes. Reduce oven temperature to 300°F.
- Using long serrated knife, cut each warm loaf crosswise into 1/2- to 3/4-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake 10 minutes. Turn slices over. Bake until just golden, about 10 minutes. Cool biscotti completely. Store airtight at room temperature up to 3 days.
FANTASTIC DOUBLE CHOCOLATE-PECAN BISCOTTI
Since biscotti is a huge favorite at my house I am always searching for good biscotti recipes, this one is fantastic! --- if you make biscotti and love chocolate, then this is a recipe you should try! --- since the batter is quite stiff this dough is best prepared on a heavy-duty stand mixer, the recipe can be completely doubled to make four logs, they will keep tightly covered at room temperature for one week, or frozen for one month, feel free to use any other chopped nuts that you desired, walnuts work great with this also :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Butter and flour a large baking/cookie sheet.
- In a small bowl whisk together flour, cocoa powder, baking soda and salt.
- In another large bowl with an electric mixer beat together 1/4 cup plus 2 tablespoons softened butter with 1-1/4 cups sugar until light and fluffy (about 5 minutes).
- Add in eggs and beat until well combined.
- Stir in flour mixture to form a stiff dough.
- Stir in chopped pecans and mini chocolate chips; mix to combine.
- Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).
- On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).
- Sprinkle with confectioners sugar.
- Bake logs for 35 minutes or until slightly firm to the touch.
- Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.
- Cut the logs diagonally into about 3/4-inch slices.
- Place back on the baking sheet.
- Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).
- Cool on a rack.
DOUBLE GINGER BISCOTTI
Treat your guests with these chocolate biscotti made using Betty Crocker® cake and cookie mix - a perfect Italian dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 44
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Make cake and cookie mix as directed on box for gingersnaps, using 1/4 cup flour, 2 tablespoons butter and 1/4 cup water. Stir in ginger. Divide dough in half. Shape each half into 11x5-inch rectangle on cookie sheet.
- Bake 30 minutes or until light golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
- Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
- In small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until softened and chocolate can be stirred smooth. Dip one end of each cookie about halfway into white chocolate. Place on waxed paper until set.
Nutrition Facts : Calories 75, Carbohydrate 12 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 88 mg
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