BISCOTTI AL CIOCCOLATO E NOCE (DOUBLE CHOCOLATE WALNUT BISCOTTI)
I found this recipe on CookiesfromItaly.com. I liked it so much, I will be making these for Christmas! If only I could eat cookies all the time, I'd be in the kitchen right now making a batch!
Provided by Maureenie
Categories Dessert
Time 1h
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- 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 the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On the 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 for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 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. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.
Nutrition Facts : Calories 131.3, Fat 6.7, SaturatedFat 2.7, Cholesterol 20.2, Sodium 125.5, Carbohydrate 17.3, Fiber 1.2, Sugar 9.4, Protein 2.4
CIOCCOLATO PARADISO (ITALIAN CHOCOLATE PARADISE BISCOTTI)
Milk chocolate chunks and toasty almonds stud these orange-scented biscotti for a delectable flavor harmony-- yum! These are one of my favorite biscotti cookies of all time. Excellent for dunking in a cup of hot coffee or espresso, or with a sweet dessert wine such as Asti Spumante. Enjoy! Recipe is taken from a wonderful little book of biscotti recipes by Lou Seibert Pappas, entitled "Biscotti".
Provided by BecR2400
Categories Dessert
Time 1h30m
Yield 48 biscotti
Number Of Ingredients 11
Steps:
- Place nuts in a shallow pan and bake in a preheated 350 degree oven for 5 to 10 minutes, or until golden brown (do not overcook). Let cool.
- In a mixing bowl, cream butter and 1/2 cup sugar until light and fluffy.
- Beat in egg yolks, vanilla and orange zest.
- In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until crumbly.
- In a separate bowl, beat egg whites until stiff soft peaks form and beat in remaining sugar, beating until stiff but not dry.
- Fold meringue into the crumbly dough, mixing until it clings together.
- Cut nuts into halves or thirds and fold in along with chocolate.
- Divide dough in half. Form into two logs on a greased and floured baking sheet making them about 1/2 inch thick, 1 1/2 inches wide and 16 inches long, sppacing them at least 2 inches apart.
- Bake in the middle of a preheated 325 degree F oven for 25 minutes or until set and golden brown.
- Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2 inch thick.
- Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 4 dozen biscotti.
Nutrition Facts : Calories 108.1, Fat 5.8, SaturatedFat 2.3, Cholesterol 17.7, Sodium 66.8, Carbohydrate 12.3, Fiber 0.8, Sugar 7.2, Protein 2.2
BISCOTTI CIOCCOLATO
Provided by Linda Wells
Categories dessert
Time 2h30m
Yield About 40 biscotti
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Toast the almonds in a shallow pan for about 12 minutes. Set aside to cool.
- Adjust two racks to divide the oven into thirds and adjust the oven to 300 degrees. Line two cookie sheets with parchment paper or with aluminum foil, shiny side up, and set aside.
- Sift together the flour, cocoa powder, baking soda, salt and espresso or coffee powder. Set aside.
- On a cutting surface, with a heavy knife, shred the chocolate fine. Place the shredded chocolate in the bowl of a food processor fitted with a metal chopping blade. Add about a half-cup of the sifted dry ingredients and process for 20 to 30 seconds, until the chocolate is very fine.
- In the large bowl of an electric mixer, beat the eggs, vanilla and almond extract, if using, just to mix. On low speed, add the processed chocolate mixture, the remaining sifted dry ingredients and the sugar. Beat to mix. It will be a stiff mixture.
- Remove the bowl from the mixer and stir in the almonds.
- Turn the dough out onto a floured surface. Form it into a mound. Cut it in half. Flour each half, and with your hands, form them into sausage shapes about 12 inches long. Place each sausage shape diagonally on a lined cookie sheet. Straighten the shapes and brush off any excess flour.
- Bake two sheets at a time for 50 minutes, reversing the sheets top to bottom and front to back once during baking to insure even baking.
- Remove the sheets from the oven. Let cool for about 10 minutes.
- Then transfer the baked strips to a cutting board. With a serrated bread knife, carefully cut the strips on a sharp angle into cookies about a half-inch wide. (At this stage the cookies are fragile.)
- Carefully place the cookies, on the cut side, on the cookie sheets and bake again at 300 degrees for about 40 minutes, turning them upside down after 15 or 20 minutes, until the cookies are completely dry and crisp.
- Turn off the heat, open the oven door and let them cool in the oven. tore them in airtight containers.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 52 milligrams, Sugar 7 grams, TransFat 0 grams
CHOCOLATE BISCOTTI (NO BUTTER)
This recipe is given in grams; it's from a BBC food show. The dough can feel a bit crumbly but it's no problem. These are really good and chocolaty. I like to roast my hazelnuts in the oven. You make them fast and you can eat more of them since there is no butter in them good for lactose intolerants!!
Provided by MarieFromSweden
Categories Dessert
Time 40m
Yield 2 loafs, 20 serving(s)
Number Of Ingredients 8
Steps:
- Cream together the eggs with a pinch of sugar until frothy using an electric mixer.
- Spoon in the sugar little by little to make a pale yellow batter.
- Sift together flour, cocoa and baking powder; fold carefully into the egg mixture.
- Fold in nuts and chocolate.
- Chill for about 20 minutes.
- Flour hands and divide the dough into two.
- Form into logs in the length of an oven tray.
- Bake for 5 minutes in a 175°C (350°F) oven.
- Lower the temperature to 150°C (300°F) and bake for 15 minutes.
- Cut into pieces about ½-inch.
- Dry them in the oven for 15 minutes.
- When cool, store in an airtight tin.
CHOCOLATE SYRUP BISCOTTI
This is the first time making biscotti. Although the chocolate is not very rich, the light chocolate favour is just about right for me - low fat, low cab cooker. Hope you will enjoy it. less sugar and butter and simple ingredient.
Provided by Pippyw
Categories Dessert
Time 1h25m
Yield 10 biscotti, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven at 175 degree
- cream the butter and sugar until light and fluffy
- add the eggs and egg yolk , one at a time and mix well after each addition.
- beat in vanilla extract and chocolate syrup.
- in a separate bowl, combine the flour, baking powder, salt, cocoa powder together.
- Add to butter mixture and mix well
- Transfer the dough to a floured surface. Form into a log 10 inches (25 cm) long (depending on the size of your dough) Do this by rolling the dough back and forth into a cylinder shape with floured hands.
- Transfer the logs to the baking sheet, bake until firm to the touch, about 25 - 30 minutes (logs will spread during baking). Remove from the oven, place on a wire rack, and let cool for about 10 minutes.
- Using a long spatula transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal. Arrange the slices on the baking sheet and bake on about 8 - 10 minutes.
- Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer.
- Remove from oven and let cool on wire rack.
Nutrition Facts : Calories 120, Fat 5.5, SaturatedFat 3.1, Cholesterol 41.4, Sodium 67.8, Carbohydrate 15.8, Fiber 1.2, Sugar 3.9, Protein 2.7
CHOCOLATE MARMALADE BISCOTTI
This is from the food section of the Toronto Star Newspaper{Marion Kane} "EASY, EASY" to make and great tasting.
Provided by Grandmas a good coo
Categories Dessert
Time 40m
Yield 12-15 cookies
Number Of Ingredients 9
Steps:
- Preheat oven 325.
- Beat sugar and butter until light and creamy.
- Beat in eggs and marmalade until combined.
- Combine flour,baking powder and salt. Add to marmalade mixture, stir to combine, add chocolate and chocolate-covered almonds;stir to combine.
- Turn dough onto a floured surface;shape into 3 logs. Transfer to a parchment lined baking sheet. Bake for 25 minutes or until firm and lightly browned.
- Cool logs on baking sheet for 5 minutes, on wire rack. Cut cookies on the diagional, return to oven; bake for 10 more minute. ENJOY.
Nutrition Facts : Calories 251.8, Fat 9.3, SaturatedFat 5.4, Cholesterol 48.8, Sodium 110.7, Carbohydrate 39.8, Fiber 1.3, Sugar 20, Protein 4.1
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