CHOCOLATE ALMOND BISCOTTI
"During college, I came across a chocolate biscotti recipe and played around with it until I came up with this one," relates Lori Hinze of McCook, Nebraska. "It's great with tea or coffee for dunking."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 13 cookies.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 190 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND BISCOTTI WITH CHOCOLATE GLAZE
These Italian cookies are delightfully crispy and perfect for dunking into your coffee, tea, or hot chocolate.
Provided by Taming of the Spoon
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking liner. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, cinnamon, salt, and almonds together.
- Whisk the eggs with the vanilla and almond extracts in a small bowl, then pour them into the flour mixture. Using an electric mixer, beat the flour and egg mixture together on medium speed until a dough forms. The dough will look extremely dry in the beginning but it will slowly come together as the eggs are mixed in. Divide the dough in half and scoop each half onto the prepared baking sheet about 4 inches apart. Sprinkle each mound of dough with some flour. Using a sheet of plastic wrap or wax paper, shape each half into an 11 inch long log about 3 inches wide and 1 inch thick.
CHOCOLATE DRIZZELD ALMOND BISCOTTI
Steps:
- In a standalone mixer, cream butter and sugar.
- Add eggs, one at a time, then add vanilla.
- Combine dry ingredients in a separate bowl.
- Add flour mixture a little at a time to creamed ingredients.
- Carefully stir in sliced almonds with a spoon or spatula. /
- Preheat oven to 375 ºF.
- Using a spatula and hands, spread dough into a 12-in. x 3-in. rectangle on a baking sheet.
- Brush with milk and sprinkle with sugar and almonds as desired.
- Bake for 15-20 minutes, or until golden brown and firm.
- Remove from oven and reduce heat to 300 ºF.
- Transfer to a wire rack using a spatula, and let cool for 15 minutes.
- On a cutting board, slice pieces diagonally ½ in. thick.
- Place slices cut side down on baking sheet.
- Bake for 10 minutes, then turn over and bake 10 minutes more.
- You can leave cookies in oven with door open to cool, or remove to cooling rack right away depending on how hard you want them!
- Once cool, melt semi-sweet chocolate chips and butter in a saucepan on low (careful not to burn) or in microwave 30 seconds are a time. Stir occasionally.
- Place melted chocolate in a old honey container or plastic bag with corner cut and drizzle or spread melted chocolate over biscotti as desired.
DOUBLE-DRIZZLED BISCOTTI
Semisweet and white chocolate drizzles give these biscotti a pretty look. The baking time is shorter than for some biscotti, so they're a little softer. —Cheryl Ludemann, Boonville, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In a small bowl, whisk flour, aniseed, baking powder and salt; gradually beat into creamed mixture. Stir in walnuts., Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 15-20 minutes or until firm to the touch., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 6-7 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt semisweet chips and 1 teaspoon shortening; stir until smooth. Drizzle over biscotti. In a microwave, melt white chips and remaining shortening; stir until smooth. Drizzle over biscotti.
Nutrition Facts : Calories 126 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 61mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
ORANGE ALMOND BISCOTTI II
These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.
Provided by Karen
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
- In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
- Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 39.9 g, Cholesterol 46.5 mg, Fat 4.6 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 21.1 g
MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE
This was the first biscotti recipe I ever made and I was amazed at how easy it was to get great results! The chocolate drizzle makes these fancy enough for gift giving too. From Gold Medal's Holiday Cookies and Cakes (#33).
Provided by Clarely
Categories Breakfast
Time 1h20m
Yield 36-42 biscotti
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Dissolve coffee crystals in the hot water.
- Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
- Stir in remaining ingredients.
- On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
- Bake about 30 minutes or until center is firm to the touch.
- Cool 15 minutes on the cookie sheet.
- Cut crosswise into 1/2 inch thick slices.
- Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
- Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
- Immediately remove from cookie sheet to a wire rack.
- When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
- Drizzle the chocolate over the biscotti using a spoon.
- When cool, enjoy with a cup of coffee.
CHOCOLATE ALMOND BISCOTTI
Provided by Food Network
Categories dessert
Time 1h40m
Yield 2 logs/24 total pieces
Number Of Ingredients 10
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.
CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE
A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a bowl whisk together flour with baking powder and salt.
- Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
- Add in the flour mixture, then the cranberries and almonds; mix well to combine.
- Divide the dough in half.
- With floured hands shape the dough in about 9 x 2-inch logs.
- Transfer the logs to prepared baking sheet, spacing evenly.
- In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
- Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
- Cool completely in the baking pan (leave the oven heat on to 350 degrees).
- Transfer the logs to a work surface.
- Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
- Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
- Arrange the sliced biscotti cut side down on the same baking sheet.
- Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
- Transfer biscotti to a rack to cool.
- For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
- Remove from over the water.
- Using a fork, drizzle chocolate over biscotti.
- Let stand until chocolate sets (about 30 minutes).
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