Double Chocolate Walnut Biscotti

DOUBLE CHOCOLATE WALNUT BISCOTTI



Double Chocolate Walnut Biscotti image

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

Recipe From food.com

Provided by Skip Liston

Categories     Dessert

Time 55m

Yield 26-30 serving(s)

Number Of Ingredients 8

2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
6 tablespoons butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semi-sweet chocolate chips
Calories150.2
Fat7.7
SaturatedFat3.1
Cholesterol21.4
Sodium78.5
Carbohydrate19.7
Fiber1.4
Sugar10.5
Protein2.7

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.

DOUBLE CHOCOLATE WALNUT BISCOTTI



Double Chocolate Walnut Biscotti image

Recipe From epicurious.com

Categories     Cookies     Chocolate     Bake     Kid-Friendly     Walnut     Winter     Gourmet     Small Plates

Yield Makes about 30 biscotti

Number Of Ingredients 10

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

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.

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.

Recipe From allrecipes.com

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
Calories97.6 calories
Carbohydrate12.4 g
Cholesterol23.5 mg
Fat5.1 g
Fiber0.9 g
Protein1.8 g
SaturatedFat2.5 g
Sodium84.7 mg
Sugar5.8 g

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 WALNUT BISCOTTI



DOUBLE CHOCOLATE WALNUT BISCOTTI image

Recipe From epicurious.com

Categories     Cookies     Bake

Yield 8 dozen

Number Of Ingredients 13

1 1/2 cups chopped walnuts, toasted (or substitute your favorite nuts)
2 cups all purpose flour
1 cup whole-wheat flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup mini semisweet chocolate chips

Steps:

  • Preheat oven to 350. Line 2 heavy large baking sheets with parchment paper. Grind 1/2 cup toasted walnuts in processor. Set aside. Whisk flours, cocoa, baking soda, baking powder, and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in the flour mixture. Mix in 1 cup chopped toasted walnuts, chocolate chips, and 1/2 cup ground walnuts. Wet hands for easier dough handling. Divide dough into 4 equal pieces. Shape two pieces for each baking sheet into 2 1/2-inch wide by 7-inch long logs. Logs will spread while cooking. Refrigerate logs for 30 minutes before baking. Bake until logs feel firm when tops are gently pressed, about 30 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature. While still warm, transfer baked logs to cutting board using a large spatula. Using an electric knife or serrated knife, cut warm logs crosswise into 3/4 inch slices, or larger if crumbling. Arrange slices, cut side down, on two baking sheets. Bake until warm, about 15 minutes. Transfer to racks and cool completely. Biscotti can be prepared ahead. Store in airtight container up to 4 days, or freeze in resealable plastic bags up to 3 months.

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Recipe From allrecipes.com

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
Calories98.8 calories
Carbohydrate12.7 g
Cholesterol17.8 mg
Fat5.1 g
Fiber0.5 g
Protein1.5 g
SaturatedFat3 g
Sodium53 mg
Sugar7.4 g

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.

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