CHOCOLATE ALMOND BISCOTTI
Chocolate Almond Biscotti, an Traditional Italian chocolate cookie, made with roasted almonds and honey. The perfect holiday cookie.
Provided by Rosemary Molloy
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°. Line a cookie sheet with parchment paper.
- On an unlined cookie sheet toast almonds for approximately 5 minutes in the pre-heated oven. Remove from oven, move to a small bowl and let cool.
- In a medium bowl beat eggs and sugar to combine, then add flour, cocoa, salt, baking powder, honey, vanilla and zest and combine with a wooden spoon, then fold in the almonds.
- Move to a lightly floured flat surface and gently knead into a soft dough.
- Divide into 2-3 parts and form into 2-3 logs (I found 3 logs to be just right). Approximately 8-10 inches long, place on prepared cookie sheet and brush with beaten egg (a small egg), bake for approximately 20 minutes.
- Remove from oven, let sit 5 minutes and then 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 dipping in melted chocolate. Enjoy!
Nutrition Facts : Calories 89 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 25 mg, Sugar 5 g, ServingSize 1 serving
DOUBLE CHOCOLATE ALMOND BISCOTTI
Make and share this Double Chocolate Almond Biscotti recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 55m
Yield 2 logs
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Combine flour, cocoa, baking powder and salt.
- Beat butter and sugar until light and fluffy. Beat in eggs, vanilla and almond extracts.
- Mix in the flour mixture in stages. Stir in almonds and chocolate chips.
- Shape dough into 2 logs 3 inches wide and about 12-14 inches long.
- Place on ungreased baking sheet 3 inches apart.
- Bake for 20-30 minutes.
- Cool slightly and cut into 3/4-inch diagonal slices.
- Bake again for 10 minutes each side.
- Cool on a wire racks.
Nutrition Facts : Calories 2246.5, Fat 116.2, SaturatedFat 49.8, Cholesterol 333.5, Sodium 1286.2, Carbohydrate 284.2, Fiber 21.1, Sugar 150.7, Protein 43.5
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.
ANNA'S TWICE BAKED ALMOND BISCOTTI
Anna migrated to Queens NY from Italy with her husband and lived in my Granny's house in the upstairs apartment. She had no children of her own so it gave her great pleasure to spoil us often with these baked goodies called "biscotti". Who knew these very traditional breakfast treats would turn into the very stylish biscotti found in the best coffee bars today! Thanks Anna for the memories :)
Provided by Gingerbee
Categories Dessert
Time 40m
Yield 24 biscuits
Number Of Ingredients 8
Steps:
- Cream butter and sugar until light and fluffy.
- Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
- Divide dough in half.
- Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
- Gently press down to flatten alittle.
- Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
- Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
- Lay the cookie flat side down and return to oven until light gold in color.
- Cool.
- Freezes very well.
CHOCOLATE-ALMOND BISCOTTI RECIPE
Bake up the perfect holiday gift with our Chocolate-Almond Biscotti Recipe. Made with chocolate, slivered almonds and other sweet ingredients, this Chocolate-Almond Biscotti Recipe is a twice-baked Italian favorite. Biscotti are perfect for holiday care packages or thoughtful gift ideas.
Provided by My Food and Family
Categories Dairy
Time 2h35m
Yield 36 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Reserve 2 oz. chocolate. Coarsely chop remaining chocolate. Microwave chopped chocolate in small microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted; cool slightly. Meanwhile, combine flour, baking powder and salt.
- Beat butter and sugars in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gradually add flour mixture, beating well after each addition. Stir in nuts.
- Divide dough in half; roll each half into 10x2-inch log on lightly floured surface. Place, 2 inches apart, on baking sheet sprayed with cooking spray.
- Bake 40 to 50 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 15 min. Transfer logs to cutting board. Use serrated knife to cut each log into 18 diagonal slices; place, cut sides down, on baking sheet.
- Bake 10 min. on each side or until cookies are lightly browned on both sides. Remove to wire racks; cool completely.
- Melt reserved chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 3.6442 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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