Almond And Chocolate Chunk Biscotti Food

CHOCOLATE CHIP AND ALMOND BISCOTTI (MAIDA HEATTER)

Steps:

• First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
• Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
• Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
• Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
• Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
• In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
• Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water-do not dry them-and press the dough into a round mound.
• With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
• Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
• Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
• Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
• Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
• Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.

CHOCOLATE ALMOND BISCOTTI

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.

ALMOND AND CHOCOLATE CHUNK BISCOTTI

Steps:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a small bowl, whisk together the flour and the baking powder.
• In a stand mixer fitted with the whip attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes. Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.
• On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3 inches (8 cm) in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart. Dampen your hands and smooth the surface of the logs.
• Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes. (They will flatten out during baking.) Remove the baking sheet from the oven and decrease the oven temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10 to 15 minutes.
• Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices 1/2 inch (1.5 cm) thick. Place the cookies, cut sides up, in a single layer on the baking sheet. (If necessary, use an additional baking sheet.) Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely; they'll continue to firm up as they cool.
• Storage
• The biscotti will keep in an airtight container for up to 1 week.
• Variation
• You can substitute 1 1/2 cups (240 g) chocolate chips for the chopped chocolate, if you like, although I prefer the irregularity of chocolate chunks in these cookies.

CHOCOLATE-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a cookie sheet and set aside.
• Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
• Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
• Beat in eggs and almond extract.
• Beat in as much of the flour as you can with mixer.
• By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
• On pieces of wax paper, shape dough into two 14 inch long rolls.
• Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
• Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
• Cool on cookie sheet for 1 hour.
• Cut each roll diagonally into 1/2 inch thick slices.
• Place slices, cut sides down, on ungreased cookie sheets.
• Bake 8 minutes.
• Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
• Remove from cookie sheets to wire racks.
• Cool completely.
• If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
• Add 1 teaspoon of shortening to each bowl.
• Microwave on high for 1 minute, stirring once; stir.
• If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
• Dip biscotti into mixtures or drizzle over tops.

ALMOND CHOCOLATE BISCOTTI

Steps:

• Have all ingredients at room temp.
• To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
• Watch carefully as nuts burn quickly.
• Preheat oven to 325 degrees F.
• In a medium bowl, combine the flour, baking powder and cocoa.
• Whisk to combine.
• Add almonds and stir to mix.
• In a large mixing bowl, cream butter, sugar and extract at medium speed.
• Add the eggs and beat until smooth- 2 minutes.
• Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
• Turn the dough onto a lightly floured surface.
• With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
• Line a baking sheet with parchment paper.
• Transfer the log to the paper.
• Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
• Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
• Remove the pan from the oven to a cooling rack.
• Reduce oven temp to 275.
• Allow the log to cool for 15 minutes.
• Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
• With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
• Place the slices cut side down onto baking sheet.
• Bake until dry and crisp 30-35 minutes.
• Remove from oven and allow to cool completely- 1 1/2 hours.
• They will continue to harden as they cool.
• They will store in an airtight container for one week.
• Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
• Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!

CAKE MIX CHOCOLATE ALMOND BISCOTTI

Steps:

• Set oven to 350 degrees F.
• Grease a large jelly-roll baking sheet.
• In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined.
• Stir in almonds and mini chocolate chips.
• Divide the dough in half, then place halves on baking sheet/s.
• Shape each into a 12 x 2-inch log (does not have to measure exactly).
• Bake for about 30-35 minutes or until firm to the touch.
• Cool for 12-15 minutes on the baking sheet.
• Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices.
• Turn cut-side down on baking sheet.
• Bake for about 10-15 minutes or until firm.
• Remove to a wire rack to cool.

CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE

Steps:

• Pre-heat oven to 325 degrees.
• Grease and flour a large baking sheet.
• In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
• In a large mixing bowl beat the butter and sugar until fluffy.
• Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
• With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
• Divide dough in half and roll each portion into logs about 12 inches long.
• Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
• Bake for 25 to 30 minutes, until lightly browned.
• Remove from oven and cool 5 minutes on the baking sheet.
• Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
• Transfer slices back onto the baking sheet, standing them up.
• Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
• Cool completely on a wire rack and then store in an airtight container.