Double Chocolate Walnut Biscotti Recipe Recipes Recipe For Stuffed

SIMPLE DOUBLE CHOCOLATE BISCOTTI

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.

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.

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 HAZELNUT BISCOTTI

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.

DOUBLE CHOCOLATE WALNUT BISCOTTI

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.

CHOCOLATE WALNUT BISCOTTI

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.

DOUBLE CHOCOLATE WALNUT BISCOTTI

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.

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI

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.,