CRANBERRY-WALNUT BISCOTTI
Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!
Provided by kfantozzi
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
- Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
- Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15 g, Cholesterol 14 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 30.7 mg, Sugar 6.9 g
BARB'S CHOCOLATE SAUCE
If you like a sweet chocolate sauce this is for you. It has been used over ice cream, angel food cake, brownies, and spoons! It's easy to make and stores well in the refrigerator. I usually do a double recipe and store in the refrigerator until we are out. Enjoy.
Provided by Vickie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Add chocolate to butter; cook and stir until chocolate melts completely into the butter and the color is consistent, about 5 minutes.
- Slowly stream hot water into the chocolate mixture while stirring continually; add sugar and corn syrup. Continue to cook and stir until the sugar dissolves completely into the liquid, about 10 minutes.
- Remove saucepan from heat and stir vanilla extract and salt into the sauce.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 31 g, Cholesterol 3.8 mg, Fat 2.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 159.1 mg, Sugar 28.1 g
CHOCOLATE NUT BISCOTTI
Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)
Provided by Sue Hushin
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
- In a small bowl, mix flour, baking powder and salt.
- Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
- Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
- Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
- Bake 10 minutes more or until slightly dry. Cool completely on wire racks.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 23.9 g, Cholesterol 15.3 mg, Fat 10.9 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 4.6 g, Sodium 113 mg, Sugar 12.3 g
BARB'S CHOCOLATE WALNUT BISCOTTI
Make and share this Barb's Chocolate Walnut Biscotti recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h
Yield 36 Biscotti
Number Of Ingredients 11
Steps:
- Toast walnuts in oven or microwave; set aside.
- Preheat oven to 350 degrees and butter a large cookie sheet.
- In a bowl whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl with an electric mixer beat together butter and sugar until light and fluffy; add egg, zest and orange juice and beat until well combined; stir in flour mixture until a soft dough is formed, stir in walnuts.
- On a baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes.
- On a cutting board with serrated knife cut logs diagonally into 1/2-inch- thick slices; arrange biscotti, cut side down, on baking sheet and bake until crisp, about 15 minutes.
- Cool biscotti on rack: biscotti may be made 1 week ahead and kept in airtight containers, or 1 month and frozen.
Nutrition Facts : Calories 73.4, Fat 2.6, SaturatedFat 1, Cholesterol 9.3, Sodium 42.2, Carbohydrate 12.3, Fiber 0.4, Sugar 9.1, Protein 0.9
CHOCOLATE WALNUT BISCOTTI
I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
- In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
- In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
- Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
- Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
- Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
- Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
- Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
- Leave the oven set at 300°F.
- Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
- Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
- Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
- Transfer the cookies to wire racks to cool.
- Store in an airtight container at room temperature for up to 1 month.
Nutrition Facts : Calories 138.8, Fat 8.4, SaturatedFat 2, Cholesterol 18.6, Sodium 70, Carbohydrate 15.2, Fiber 1.7, Sugar 7, Protein 3.4
LEMON-WALNUT BISCOTTI
These twice baked Italian cookies has a distinct taste of anise. While not to sweet, biscotti are delicious and elegant. They make a wonderful gift.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 36 Biscotti
Number Of Ingredients 11
Steps:
- Heat oven to 350°F, with one rack positioned in the center and one directly below; toast walnuts and anise seeds just until golden, 4 to 5 minutes, cool and chop together on a cutting board.
- In a large bowl, whisk together flour,baking powder and salt.
- In a separate bowl whisk together remaining ingredients (eggs, sugar, butter, oil,lemon peel,lemon juice) until smooth.
- Stir egg mixture into flour mixture, then stir in walnuts and anise seeds; (Dough will be soft, that's okay).
- Divide dough in half, lightly grease a large cookie sheet; with floured hands, shape dough into two 14x2-1/2-inch logs,slightly rounded in center; Bake on center rack until firm to the touch,30 minutes;let cool 20 minutes, (Leave oven on).
- Transfer logs to a cutting board; with serrated knife,gently cut logs on a angle into 1/2-inch-thick slices; lay slices on 2 ungreased cookie sheets, bake until biscotti are lightly browned around edges, 10 minutes.
- Flip biscotti over on cookie sheet reversing positions when you put them back in the oven; bake 10 minutes more, transfer biscotti to wire racks to cool.
Nutrition Facts : Calories 126.5, Fat 6.7, SaturatedFat 2.1, Cholesterol 24.4, Sodium 81.8, Carbohydrate 14.8, Fiber 0.5, Sugar 5.7, Protein 2.2
VEGAN CHOCOLATE WALNUT BISCOTTI
As much as it had pained my jaw muscles to gnaw on the rock hard god-only-knows-how-old-it-was chocolate biscotti at Starbucks, I really missed the stuff after going vegan. After trying various recipes I finally came up with this. It tastes great, and doesn't hurt my jaw as much as the biscotti from Starbucks did. The end result should be crispy and slightly dry, but not burnt or too hard to chew.
Provided by VeganKitten
Categories Dessert
Time 59m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees (f).
- Grease a cookie sheet and set aside.
- Beat the softened margarine with a fork until it has a creamy consistency. Stir in all of the ingredients, leaving the flour and walnuts for last.
- Shape the dough into two approximately 9" long rolls. Place these rolls about 3" apart on the greased cookie sheets and flatten them until they are about 3" to 4" wide and 1½" thick.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center of the biscotti comes out clean.
- Let the biscotti cool completely, and remove it from the cookie sheet.
- Turn the oven down to 325 degrees (f).
- Re-grease the cookie sheet.
- Cut the long biscotti rolls widthwise into ½" strips.
- Place the biscotti strips on the cookie sheet, cut side down, and bake for about 7 minutes.
- Turn the biscotti over and bake for another 7 minutes.
Nutrition Facts : Calories 124.6, Fat 7.2, SaturatedFat 1.1, Sodium 76.7, Carbohydrate 14.4, Fiber 1.5, Sugar 5.8, Protein 2.1
CHOCOLATE WALNUT BISCOTTI
Categories Cookies Mixer Chocolate Dessert Bake Orange Walnut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 36 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. and butter a large baking sheet.
- In a bowl whisk together flour, cocoa powder, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add egg, zest, and orange juice and beat until combined will. Stir in flour mixture until a stiff dough is formed. Stir in walnuts.
- On baking sheet with floured hands form dough into two 9-inch-long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet in a rack 15 minutes. In a cutting board with a serrated knife cut logs diagonally into 1/2-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake until crisp, about 15 minutes. Cool biscotti on rack. Biscotti may be made 1 week ahead and kept in airtight containers, or 1 month ahead and frozen.
ORANGE WALNUT BISCOTTI
Make and share this Orange Walnut Biscotti recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 50m
Yield 36 biscotti
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F In a large bowl, combine all of the dry ingredients (first 7 ingredients on list above).
- In a small bowl slightly beat eggs& egg yolk together, and add to the dry ingredients along with the extract& the melted butter.
- Mix by hand with a wooden spoon or with hands.
- If dough is too stiff, add some juice from the zested orange.
- Turn dough out onto work surface; knead lightly and form into two logs.
- Place logs on lightly greased cookie sheet& flatten slightly.
- Brush logs with beaten egg white.
- Bake 30 minutes; let cool completely, then slice each log diagonally into 1" slices with serrated knife, using a sawing motion.
- Stand the slices on the cookie sheet and return to the oven.
- Bake an additional 7-10 minutes or until crisp.
DOUBLE CHOCOLATE WALNUT BISCOTTI
Make and share this Double Chocolate Walnut Biscotti recipe from Food.com.
Provided by Skip Liston
Categories Dessert
Time 55m
Yield 26-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg.
- Butter and flour large baking sheet.
- In a bowl whisk together flour, cocoa powder and baking soda. In another bowl, with an electric mixer, beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in nuts and chips.
- On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide.
- Bake logs for 20 - 25 minutes or until slightly firm to the touch.
- Cool biscotti for 5 minutes.
- On a cutting board, cut biscotti diagonally into 3/4 inch slices.
- Place biscotti cut side down on baking sheet and bake until crisp, about 10 minutes.
- Cool biscotti on a rack.
Nutrition Facts : Calories 150.2, Fat 7.7, SaturatedFat 3.1, Cholesterol 21.4, Sodium 78.5, Carbohydrate 19.7, Fiber 1.4, Sugar 10.5, Protein 2.7
DOUBLE CHOCOLATE WALNUT BISCOTTI
Categories Cookies Chocolate Bake Kid-Friendly Walnut Winter Gourmet Small Plates
Yield Makes about 30 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. and butter and flour a large baking sheet.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
- On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
CHOCOLATE WALNUT BISCOTTI WITH CHOCOLATE CUSTARD SWIRLS
Yield Makes about 36 biscotti
Number Of Ingredients 10
Steps:
- In a small saucepan whisk together flour, espresso powder, yolks, water, and a pinch salt until smooth. Bring mixture to boil over moderate heat, whisking, and simmer, whisking, 30 seconds. Remove pan from heat and whisk chocolate into mixture until melted. Transfer custard to a small bowl to cool. Chill custard, covered, t least 3 hours and up to 3 days. Bring custard to room temperature before using.
- In a very small heavy saucepan over moderate heat bring water with granulated sugar to a boil. Add zest and simmer, stirring occasionally, 10 minutes. Drain zest in a fine sieve and in a small bowl toss to coat with superfine sugar.
- Transfer custard to a pastry bag fitted with 1/2-inch basket-weave tip and pipe 1 tablespoon onto each biscotto.
- Top biscotti with candied orange peel.
COCONUT CHOCOLATE BISCOTTI
Biscotti, how I love them. These are a great choice for the holiday cookie trays or whenever you have the desire. They can include almonds if you like.
Provided by Annacia
Categories Dessert
Time 1h
Yield 24 biscotti
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
- Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
- Mix in the vanilla and then the coconut until well combined.
- With the mixer on low speed, gradually add the flour mixture and mix just until combined.
- The dough will be sticky.
- With the mixer still on low, mix in the chocolate chips (and almonds, if using) .
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Position a rack in the center of the oven and heat the oven to 350°F.
- Line a large cookie sheet with parchment.
- Divide the dough into equal halves and place on the cookie sheet.
- Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high.
- Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
- Cool about 30 minutes on the cookie sheet.
- Reduce the oven temperature to 325°F.
- Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal.
- When slicing, hold the sides of the loaf near each cut to keep the slices neat.
- Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
Nutrition Facts : Calories 153.5, Fat 7.2, SaturatedFat 4.5, Cholesterol 27.8, Sodium 62.1, Carbohydrate 21.2, Fiber 0.8, Sugar 11.5, Protein 2.1
BARB'S GINGERBREAD BISCOTTI
These biscotti are great for "DUNKING" in a cup of tea or a glass of milk. Friends will love these, great as a gift. Low fat, Diabetic exchange: 1 starch
Provided by Barb G.
Categories Dessert
Time 1h5m
Yield 30 biscotti, 30 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients; In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth.
- Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
- Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, roll each ball into a 14-inch x 1 1/2-inch rectangle;Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees.
- Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned turning once, remove to wire racks to cool, store in an airtight container.
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