Heavenly Delight Biscotti Recipes

TURKISH DELIGHT BISCOTTI

Steps:

• Beat together butter, sugar and almond paste until fluffy.
• Beat in eggs and vanilla.
• Add flour, baking powder and salt.
• Blend until smooth.
• Fold in nuts and fruit.
• Divide dough in half and shape each into a log about 3 inches wide and 3/4 inches high.
• Bake for 25 minutes in a preheated 350F oven.
• Let cool for 10 minutes, then slice diagonally into slices.
• Put slices back into the oven at 275F and toast each side for 10 minutes.

HEAVENLY DELIGHT BISCOTTI

Steps:

• Preheat oven to 325°F Line 3 cookie sheets with parchment paper.
• In a small glass bowl, put water & almond paste together & stir until mixed, set aside.
• In a large mixing bowl, cream together butter & sugar until fluffy.
• In the meantime; in a separate bowl, mix together flour, baking powder & salt.
• Add water/paste mix, vanilla, & 8 eggs into the butter/sugar mixture, mix well.
• Stir flour mixture into the butter mixture; mix well.
• Fold in the unsweetened coconut & nuts.
• Turn out unto a lightly floured surface & divide into 6 equal parts. Place each 1/6 of dough onto cookie sheets and form into logs about 14" long & 1 1/2" wide. (2 pcs per cookie sheet).
• In Small bowl beat last egg & tablespoon water for wash. Brush top & sides of each log & sprinkle 1/3 cup of sweetened coconut on & pat very lightly.
• Bake 25-30 minutes until very lightly browned. Cool COMPLETELY. Cut each log diagonally into 3/4" slices. Arrange on baking sheets (no paper) & continue baking for 11 minutes, flip (very gingerly) & bake for an additional 11 minutes. Remove & cool completely.
• While cooling, line several baking pans with wax paper. Place chocolate & oil in pan over low heat, stirring until melted. Dip bottom sides of biscotti into chocolate and lay on their sides onto wax paper until set. I find putting full baking sheets into freezer for 5 minutes, really makes a nice smooth set.
• Taste Heaven !

HEAVENLY CHOCOLATE DELIGHT

Steps:

• Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
• In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
• Batter: Preheat oven to 400 degrees F.
• In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halo's.
• Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.