Fudgy Chocolate Biscotti Recipes

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SINFUL CHOCOLATE BISCOTTI



Sinful Chocolate Biscotti image

A brownie-like biscotti that tastes great with a cup of coffee. Drizzle with more chocolate if desired. Especially popular in the winter time when coffee and chocolate taste so much better. Enjoy!

Provided by Chef V

Categories     World Cuisine Recipes     European     Italian

Time 1h12m

Yield 40

Number Of Ingredients 10

1 tablespoon vanilla extract
1 tablespoon instant espresso powder
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 cup mini chocolate chips
1 cup white sugar
3 eggs
½ cup vegetable oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
  • Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
  • Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
  • Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
  • Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
  • Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
  • Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

Nutrition Facts : Calories 103.1 calories, Carbohydrate 14.7 g, Cholesterol 14 mg, Fat 4.7 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 60.5 mg, Sugar 7.5 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 BISCOTTI



Double Chocolate Biscotti image

These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.

Provided by Jennifer Segal

Categories     Desserts

Time 1h10m

Yield About 30 biscotti

Number Of Ingredients 9

1¾ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
1 teaspoon baking soda
¾ teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
¾ cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  • In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
  • Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
  • Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 biscotti, Calories 110, Fat 5g, Carbohydrate 15g, Protein 1g, SaturatedFat 3g, Sugar 11g, Fiber 1g, Sodium 111mg, Cholesterol 22mg

HEALTHY DOUBLE CHOCOLATE BISCOTTI



Healthy Double Chocolate Biscotti image

These biscotti are perfect for any chocolate lover! They're crisp, crunchy, and completely packed with decadent dark chocolate flavor (similar to 72% dark chocolate!). These cookies taste incredible on their own, but they're also fun to dip in coffee, tea, or even hot chocolate for an extra chocolaty treat! Leftovers should keep for at least two weeks if stored in an airtight container, and they also freeze (and ship!) really well. This recipe is easily doubled to make more, too!

Provided by Amy's Healthy Baking

Categories     Dessert

Number Of Ingredients 7

¾ cup (90g) white whole wheat flour or gluten-free* flour
½ cup (40g) unsweetened cocoa powder
½ tsp baking powder
1 large egg, room temperature
1 tsp vanilla extract
½ cup (96g) coconut sugar
2 tbsp (28g) finely diced dark chocolate ((see Notes!))

Steps:

  • Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
  • Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
  • Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
  • Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
  • Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.

FUDGY DOUBLE CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Fudgy Double Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: all purpose flour, dutch processed cocoa powder, caster sugar, brown sugar, vanilla extract, baking powder, butter, egg, egg yolk, chocolate chips

Provided by Marianne Williams

Yield 9 servings

Number Of Ingredients 10

1 cup all purpose flour
⅓ cup dutch processed cocoa powder
½ cup caster sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
⅓ cup butter
1 egg
1 egg yolk
1 cup chocolate chips

Steps:

  • Preheat your oven to 350°F.
  • Sift your flour and cocoa powder together, along with baking powder, into a large bowl. Mix until well-combined.
  • Next, add brown sugar and granulated sugar to a bowl and whisk together.
  • Melt butter and add it to the sugar. Cream together or whisk until fluffy.
  • Add in an egg and an egg yolk and whisk until air bubbles form. To this mixture, add vanilla.
  • Combine wet and dry ingredients to form a dough, and add chocolate chips to this.
  • Use an ice cream scoop to measure the dough into balls and place them on a lined baking tray, at least two inches apart.
  • Pop into the oven for 9-11 minutes and take them out and let them cool.
  • Serve warm.

Nutrition Facts : Calories 309 calories, Carbohydrate 39 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams

UNION SQUARE CAFE'S CHOCOLATE BISCOTTI



Union Square Cafe's Chocolate Biscotti image

The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.

Provided by Alex Witchel

Categories     dessert

Time 1h30m

Yield 60 to 80 biscotti

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups lightly packed dark brown sugar
1/3 cup granulated sugar
2 ounces (4 tablespoons) butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon double-strength brewed espresso
3 large eggs
7 1/2 ounces (1 rounded cup) small milk chocolate chips
1 large egg, beaten and mixed with 1 tablespoon water, for egg wash
2 tablespoons raw sugar

Steps:

  • Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
  • Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
  • Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
  • Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 43 milligrams, Sugar 9 grams, TransFat 0 grams

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1 dozen.

Number Of Ingredients 14

2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sugar
1 cup all-purpose flour
1/2 cup finely chopped pecans
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
ICING:
1-1/2 teaspoons miniature semisweet chocolate chips
3 teaspoons fat-free milk
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract

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.

Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 4g protein.

AUTHENTIC CHOCOLATE BISCOTTI



Authentic Chocolate Biscotti image

This is a variation on the almond biscotti recipe I posted. I prefer the almond biscotti but most of my friends prefer this recipe. I have tried hazelnuts, almonds, and semi-sweet chocolate chips in place of the white chocolate chips. All of them were great. I don't even have a favourite!

Provided by Canadian_in_the_Bay

Categories     Dessert

Time 1h10m

Yield 28 biscotti, 14 serving(s)

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1/4 cup cocoa
1/3 cup white chocolate chips
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
4 tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
  • Place the flour, sugar, baking powder, salt and white chocolate chips in a large bowl and stir to combine.
  • In a small bowl combine the eggs, butter and vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms. Don't be concerned if the dough is crumbly- this is typical of biscotti dough. It will come together in the next step.
  • Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
  • Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
  • Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 12 minutes. Turn each cookie to expose the other cut side and place in oven for another 12 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

CHOCOLATE FUDGE CRINKLE BISCUITS



Chocolate fudge crinkle biscuits image

Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat

Provided by Anamaria Cook

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 35-40 mini biscuits

Number Of Ingredients 7

60g cocoa powder, sieved
200g caster sugar
60ml vegetable oil
2 large eggs
180g plain flour
1 tsp baking powder
70g icing sugar

Steps:

  • Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
  • Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
  • Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

DOUBLE-CHOCOLATE BISCOTTI



Double-Chocolate Biscotti image

Provided by Renee Werbin

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Pecan     Party     Bon Appétit     Atlanta     Georgia

Yield Makes about 26

Number Of Ingredients 10

Nonstick vegetable oil spray
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3/4 cup chocolate syrup (such as Hershey's)
2 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup miniature semisweet chocolate chips (about 6 ounces)
1 cup chopped pecans

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.

FUDGY CHOCOLATE BISCOTTI



Fudgy Chocolate Biscotti image

A slightly softer version of biscotti, although if you want them hard just cook for another 10 minutes at the end until they are crisp.

Provided by dale7793

Categories     Dessert

Time 1h

Yield 30 biscotti

Number Of Ingredients 8

125 g butter, chopped
1 cup caster sugar
2 eggs
2 cups flour
1 teaspoon bicarbonate of soda
1/2 cup cocoa powder
1 cup blanched almond
1/2 cup dark chocolate chips

Steps:

  • Beat butter and sugar in a small bowl with electric beaters until fluffy.
  • Add eggs, one at a time, and beat until combined.
  • Transfer to a large bowl and stir in the sifted flour, bicarb soda and cocoa.
  • Stir then add nuts and chocolate and mix in to a smooth dough.
  • Divide dough in half and roll each half into a 30cm log shape.
  • Place onto a greased oven tray.
  • Cook in 180 degree C oven for about 30 minutes.
  • Cool on tray.
  • Using a serrated knife, cut biscotti diagonally into 1 cm thick slices.
  • Place slices in a single layer onto baking paper lined oven trays.
  • Cook at 150 degrees C for 15 minutes or until biscotti are crisp around the edges but sligtly soft in the centre.
  • Cool on trays and serve with fresh brewed coffee.

Nutrition Facts : Calories 135.5, Fat 7.3, SaturatedFat 3, Cholesterol 23, Sodium 72.6, Carbohydrate 16.6, Fiber 1.4, Sugar 8.5, Protein 2.8

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DOUBLE CHOCOLATE BISCOTTI RECIPE - FAMILYSTYLE FOOD
2017-12-22 Whisk together flour, cocoa, baking soda and salt in a bowl. Beat the butter in an electric mixer fitted with the paddle attachment until fluffy. Add the sugar and mix at high speed until combined, about 30 seconds. Scrape down the bowl if needed, then beat in the eggs. Lower the mixer speed and add the flour mixture.
From familystylefood.com


CHOCOLATE DIPPED BISCOTTI - LOVE IN MY OVEN
2017-04-04 Preheat oven to 350 F and line a large baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer or using a handheld mixer, cream the butter and sugar together until smooth. Add the extracts and eggs …
From loveinmyoven.com


CHOCOLATE CHUNK BISCOTTI - EASY RECIPES - SWEET LOREN'S
Recipes + News; Buy Now. Best Seller ; Chocolate Lovers; Party Pack; Assorted Mini Cups; Chocolate Chunk; Fudgy Brownie; Oatmeal Cranberry; Sugar; Edible Chocolate Chunk (12 oz) Edible Birthday Cake (12 oz) Edible Brownie Batter Double Chocolate (12 oz) Edible Chocolate Chunk (3.6 oz) Edible Brownie Batter Double Chocolate (3.6 oz) Edible Birthday Cake (3.6 …
From sweetlorens.com


EASY CHOCOLATE BISCOTTI RECIPE - PILLSBURY.COM
2014-10-27 1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In large bowl, break up cookie dough. Stir in cocoa and almond extract until well blended. Stir in cranberries and almonds. Divide dough in half. On cookie sheet, shape each half into 10x2-inch rectangle, about 3/4 inch thick and 4 inches apart. 2.
From pillsbury.com


SWEET VANILLA BEAN BISCOTTI - SALLY'S BAKING ADDICTION
2020-12-09 Biscotti are twice-baked cookies. Bake the slabs of dough until lightly browned, remove from the oven, then cut the slabs into 8-9 1 inch wide slices. Set slices (cut sides upright) on the baking sheets and return to the oven. You’ll bake them for about 16 more minutes, flipping each cookie after 8 minutes. You’re done!
From sallysbakingaddiction.com


CHEWY CHOCOLATE FUDGE COOKIES RECIPE - URBAN BLISS LIFE
2018-08-13 Melt the chocolate. Whisk the chocolate and butter together. In a stand mixer, beat together eggs, granulated sugar, and brown sugar for exactly FIVE minutes. Trust me on this (see my baking tips below). While the eggs and sugars are mixing, whisk together the cake flour, cocoa powder, baking powder, and salt in a large mixing bowl.
From urbanblisslife.com


MY FAVORITE CHEWY-FUDGY CHOCOLATE BROWNIES - COOK ME JOY
2022-03-01 Place butter and chocolate in a double boiler and melt together over low heat. Remove the pan from the heat and stir until smooth and thoroughly blended. Let it cool to room temperature. Preheat the oven to 375℉ when using a metal pan or 350℉ if using a glass pan.
From cookmejoy.com


CHOCOLATE BISCOTTI | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES
Put the flour, cocoa, sugar, half of the chocolate, baking powder and ½ teaspoon of sea salt into a food processor. Pulse until the mixture resembles fine crumbs. Beat together and add the eggs and vanilla and pulse until the dough just comes together. Tip onto a floured surface, add the pistachios and cranberries and work the dough to a ball.
From jamieoliver.com


RECIPE: EASY CHOCOLATE BISCOTTI COOKIES (AND RAVE REVIEWS FOR THEM)
2011-12-14 Recipe: Easy Fudgy Chocolate Streusel Bar Cookies ... Holiday Giveaway! Who's in the Mood for a Ghost St... Molasses Ginger Spice Cookie Recipe: Make Them Big... Wordless Wednesday Dose of Cute; Recipe: Easy Chocolate Biscotti Cookies (and Rave ... Monday Dose of Cute: Sheep vs. Beagle; Sunday Farm Photo: Hello, December. November (17)
From farmgirlfare.com


HOW TO MAKE CHOCOLATE BISCOTTI: HOMEMADE BISCOTTI RECIPE
2020-11-08 Written by the MasterClass staff. Last updated: Nov 8, 2020 • 3 min read. Crunchy, crumbly biscotti are an exercise in culinary balance. Biscotti’s restrained, complex sweetness and sturdy texture are made for pairing with spice-forward digestifs and bitter shots of espresso. Whether you’re a long-time fan or it’s your first time trying ...
From masterclass.com


CHOCOLATE BISCOTTI - THE TINY BAKER
2020-02-08 Place 2 bars of dark chocolate into the top bowl of the double boiler, melt the chocolate. Once melted remove from the heat. Once melted remove from the heat. Take the cooled biscotti and dip half of it in the melted chocolate, you …
From thetinybaker.com


BROWNIE BISCOTTI - AN ITALIAN CHOCOLATE TREAT - GRUMPY'S HONEYBUNCH
2008-08-27 Using a serrated knife, slice the loaves in a diagonal direction cutting in 1 to 1-½ inches wide. Return the slices to the baking sheet, placing them on their sides. Bake for 15 minutes, or until dry, turning the biscotti over halfway through. Place on a cooling rack and cool completely. Store in an airtight container.
From grumpyshoneybunch.com


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