Easy Biscotti Recipe Chocolate Chip

ESPRESSO CHOCOLATE CHIP BISCOTTI

Steps:

• Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
• Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
• Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
• Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

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.

CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
• Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes.
• Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C). Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.

CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
• Add butter and vanilla, process until mixture resembles coarse cornmeal.
• Add chocolate chips and eggs and pulse until dough is evenly moistened.
• Divide dough into 4 equal pieces, press onto pans as logs.
• Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
• Turn slices on sides and return to oven for 5-10 minutes.
• Let cool.

BANANA-CHOCOLATE CHIP BISCOTTI

Steps:

• Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat sugar and butter with electric mixer on medium speed, or mix with spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.
• Divide dough in half. On cookie sheet, shape each half into 10x3-inch rectangle with greased hands (dough will be sticky).
• Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut crosswise into 1/2-inch slices.
• Place slices, cut sides down, on cookie sheets. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheets to cooling rack.

CHOCOLATE-CHIP BISCOTTI

Steps:

• Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
• Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
• On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
• Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.

CHOCOLATE CHIP BISCOTTI

Steps:

• In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.