Triple Nut Biscotti Recipes

TRIPLE NUT BISCOTTI

Steps:

• Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.
• On a plain cookie sheet place the nuts (break up the walnuts into smaller pieces) in a single layer and roast for 5-8 minutes. Remove from pan and place in a small bowl, let cool.
• In a large bowl beat 2 eggs and the sugar for 1 minute, then add the flour, salt, baking powder, honey, vanilla and zest, with the dough hook attachment mix the dough, when almost combined stir in the nuts.
• Move the dough to a lightly floured flat surface and gently knead into a soft dough.
• Divide into 3 parts and form into 3 logs. Approximately 8-10 inches (20-25cm) long, place on prepared cookie sheet and brush with beaten egg, bake for approximately 20 minutes.
• Remove from the oven and cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before serving. Enjoy!

TRIPLE CHOCOLATE BISCOTTI

Steps:

• 1. Preheat oven to 350. Line a baking sheet with parchment paper or silicone baking sheet. Place pecans on prepared baking sheet. Toast 10 min. Remove from oven and allow to cool on wire rack.
• 2. Stir together espresso powder and vodka. Set aside. In a large bowl, combine flour, cocoa powder, brown sugar, sugar, butter, baking soda and salt. Beat on low speed until butter is well blended.
• 3. In a small bowl, whisk eggs, yolk, vanilla and coffee extract. Slowly add the wet ingredients to the flour mixture, beat on low speed until well blended. Stir in cooled pecans and chocolate chips. Cover a baking sheet with parchment paper-set aside.
• 4. Cover another baking sheet with roughly 2 Tbsp flour. Scrape the dough onto the floured baking sheet, flour your hands well also. Shape the dough into a plank, roughly 16" long by 4" wide. Place baking sheet with uncooked biscotti in the refrigerator for 20 min. Heat oven to 350. Cut dough in half vertically, transfer cold biscotti to parchment covered baking sheet, placing planks about 3" apart.
• 5. Bake until planks are firm to the touch, 20-25 minutes. Transfer the planks, still on parchment paper, to a cooling rack and let cool 5 min. Reduce oven temp to 250. Transfer planks to a cutting board, use a pastry brush to dust off any excess flour. With a large serrated knife, cut each plank into 18 slices. Arrange slices on a baking sheet and return to 250 degree oven, baking until slices are dry & firm, about 1 hour. Allow to cool completely.
• 6. Once cooled, combine chocolates in a heavy pot set over low to medium heat on the stove top. Melt chocolate, stirring constantly. Dip one end of each biscotti in the melted chocolate and transfer to a clean parchment paper lined cookie sheet to set.

TRIPLE CHOCOLATE ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Combine the butter with 1/2 cup of the chocolate chips in a small microwave-safe bowl. Microwave in 20-second increments, stirring until smooth and melted. Set aside to cool.
• Place the eggs, sugar, salt, baking soda, baking powder, vanilla and instant coffee in the bowl of a stand mixer and beat with the paddle attachment on medium speed until pale and thickened, about 4 minutes.
• Meanwhile, whisk together the flour and cocoa in a medium bowl and set aside.
• Stop the mixer and add the warm melted chocolate and butter. Mix on medium speed until smooth and combined. Add the dry ingredients and mix on low speed until combined. With the mixer running on low speed, mix in the almonds and another 1/2 cup of the chocolate chips until combined.
• Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide and 1 inch tall. Place the logs on the prepared baking sheet.
• Bake until the logs are firm to the touch and sound hollow when tapped, 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove to a cutting board and slice crosswise with a serrated knife 3/4 inch thick. You should have about 24 biscotti.
• Return the biscotti to the parchment-lined baking sheet, standing each up (with its longest skinny side down). Bake until the centers feel firm, 20 to 25 minutes. Remove from the oven and let cool completely on the baking sheet, then lay the biscotti on their sides.
• Microwave the remaining 1/2 cup chocolate chips in a microwave-safe bowl in 15- to 20-second increments, stirring until smooth and melted. Transfer to a pastry bag (or heavy-duty sandwich bag and snip off a tiny tip); drizzle the chocolate over the cooled biscotti. Enjoy immediately or let set before serving or storing. You can store the biscotti in an airtight container at room temperature for up to 1 week.

TRIPLE THREAT GINGER NUT BISCOTTI

Steps:

• Preheat oven to 325°F; line a baking sheet with parchment paper.
• In a medium mixing bowl, stir together the flour, baking powder, ground ginger, salt and pepper. Sift onto a piece of wax paper. Set aside.
• Cream the butter and sugar at medium speed, about 1 minute, or until well-blended.
• Add the eggs one at a time, beating well after each addition and scraping the sides as necessary.
• Add the fresh ginger and vanilla extract. At low speed, add the flour mixture, mixing just until blended.
• Stir in the uncrystallized ginger and nuts and mix until combined.
• Scrape the dough out onto the parchment-lined baking sheet.
• Moisten your hands with water and shape the dough into a 12-inch log with inch-high sides.
• Round the ends or taper them as best as you can.
• Place the baking sheet in the oven and bake for 35 minutes or until the log is starting to brown.
• Remove the sheet from the oven and cool on a wire rack for 10 minutes. Reduce the oven temperature to 300°F.
• Loosen the log from the parchment onto a chopping board. With a serrated (bread) knife, cut the log on the diagonal, making each piece about an inch thick.
• Arrange the slices cut side down on the same parchment-lined baking sheet, about ½-inch apart from one another.
• Bake for 25 minutes or until the biscotti are dry and beginning to color around the edges.
• Let cool 5 minutes on the sheet and then transfer to a wire rack.

TRIPLE GINGERS LOVERS' BISCOTTI

Steps:

• Place almonds in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes,or until golden brown; let cool, chop nuts.
• In a mixing bowl cream butter and sugar until light and fluffy(I use my mixer); Beat in molasses and the eggs.
• In a nother bowl combine flour, ground ginger, baking powder, salt: ADD to creamed mixture, mixing until blended.
• Stir in fresh ginger and crystallized ginger; fold in nuts.
• Divide dough in half; place on ungreased baking sheet and form into two logs about 1/2 inch thick, 1 1/2 inch wide and 14 inched long.spacing them at least 2 inches apart.
• Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown.
• Transfer from baking sheet to a rack;let cool 5 minutes; place on a cutting board, with a sharp serratrd knife slice diagonally at a 45 degree angle about 1/2 inch thick.
• Lay the slices flat on the baking sheet and return to oven for 10 minutes, turning over once to dry slightly: let cool on rack and store in tightly covered container.