Double Chocolate Hazelnut Biscotti Recipe Recipe For Meatloaf

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DOUBLE CHOCOLATE HAZELNUT BISCOTTI



Double Chocolate Hazelnut Biscotti image

Melty chocolate chunks are buried in this classic twice-baked Italian cookie treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 40

Number Of Ingredients 9

2 2/3 cups Gold Medal™ all-purpose flour
1/2 cup unsweetened Dutch processed baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3 teaspoons vanilla
4 eggs
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 1/2 cups chopped hazelnuts (filberts), toasted

Steps:

  • Heat oven to 325°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, vanilla and eggs with electric mixer on medium speed until thick and lemon colored. On low speed, beat in flour mixture until well blended. Stir in chocolate chunks and hazelnuts.
  • Shape dough into 2 (14-inch) rolls. Place rolls 5 inches apart on cookie sheet; flatten each to 3-inch width.
  • Bake 40 minutes or until top springs back when lightly touched in center. Remove from cookie sheet to cooling rack. Cool 20 minutes. With serrated knife, cut dough diagonally into 1/2-inch slices. Place slices, cut sides down, on same cookie sheet.
  • Bake 10 minutes. Turn cookies over; bake 5 minutes longer or until crisp. Remove from cookie sheet to cooling rack. Cool completely.

Nutrition Facts : Calories 137, Carbohydrate 20 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 68 mg

SIMPLE DOUBLE CHOCOLATE BISCOTTI



Simple Double Chocolate Biscotti image

These are a perfect treat with a cup of coffee for breakfast, with tea in the afternoon or for a light dessert. Fancy enough for company but simple enough to make every day. Adding coffee granules enhances the flavor of the chocolate. I like to melt 1/4 cup white chips in a quart size freezer bag, cut off one tiny corner and drizzle the melted chips over the top of the biscotti once they have cooled completely.

Provided by MARGARET N

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 1h10m

Yield 35

Number Of Ingredients 14

2 cups all-purpose flour
½ teaspoon salt
½ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon ground cinnamon
1 teaspoon instant coffee granules
½ cup butter, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts
1 egg yolk
1 tablespoon water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper.
  • Combine the flour, salt, cocoa powder, baking powder, cinnamon, and coffee granules in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Dived the dough in half and shape each into 8x2 inch flat rectangles about 1 inch thick. Place on the baking sheet 3 to 4 inches apart. Beat egg yolk with water in a small bowl. Brush over the top of each loaf.
  • Bake in the preheated oven until both loaves are firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Cut each loaf diagonally into 3/4 inch slices. Place each slice, cut-side up onto the baking sheet. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 12.4 g, Cholesterol 23.5 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 84.7 mg, Sugar 5.8 g

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

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI



Double Chocolate, Orange and Hazelnut Biscotti image

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

1/4 cup whole hazelnuts, toasted and skins removed
1 large egg, room temperature
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
2 teaspoons grated orange zest
1/2 cup semisweet chocolate chips

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

CHOCOLATE-HAZELNUT BISCOTTI



Chocolate-Hazelnut Biscotti image

Cocoa powder plus semisweet chocolate chunks provide a double-dose of chocolate in these dunkable, giftable cookies. Martha prepared this recipe in Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces (about 2 cups) semisweet chocolate chunks
1 1/2 cups (about 8 ounces) blanched hazelnuts
4 large whole eggs, plus 1 large egg white, lightly beaten
1 1/2 cups granulated sugar
Coarse sanding sugar (or granulated sugar), for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper; set aside. In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and hazelnuts until chocolate and hazelnuts are the size of peas.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With the mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
  • Turn out the dough onto a generously floured work surface, and divide into four equal pieces. Shape each piece into a 10-by-2-inch log. Transfer to prepared baking sheets. Brush off any excess flour. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
  • Bake, rotating halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheets to a wire rack to cool slightly, about 20 minutes.
  • Place logs on a cutting board. Using a serrated knife, cut crosswise into 3/4-inch-thick slices. Place wire racks on two large rimmed baking sheets. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, about 20 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

CHOCOLATE HAZELNUT BISCOTTI



Chocolate Hazelnut Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 42m

Yield 36 cookies

Number Of Ingredients 11

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped toasted hazelnuts

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
  • In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
  • Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

CHOCOLATE-HAZELNUT BISCOTTI



Chocolate-Hazelnut Biscotti image

Yield makes about 4 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces (about 2 cups) semisweet chocolate chunks
1 1/2 cups (about 8 ounces) blanched hazelnuts
4 large whole eggs, plus 1 large egg white, lightly beaten
1 1/2 cups granulated sugar
Sanding sugar (or granulated sugar), for sprinkling (optional)

Steps:

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside. In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and hazelnuts until chips and hazelnuts are the size of peas.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
  • Turn out the dough onto a lightly floured work surface, and divide into three equal pieces. Shape each piece into an 18-inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
  • Bake, rotating pan halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheet to a wire rack to cool slightly, about 20 minutes.
  • Place logs on a cutting board. Using a serrated knife, cut 3/4-inch-thick slices on the diagonal. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, 10 to 12 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

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