DARK CHOCOLATE ORANGE BISCOTTI
No more dry or bland biscotti, this dark chocolate orange biscotti has so much flavor!
Provided by Sally
Categories Cookies
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
- Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8×4-inch long rectangle, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
- Melt the chopped chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with any additional orange zest if desired. Allow chocolate to set in the refrigerator or at room temperature.
- Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.
BLACK CHOCOLATE BISCOTTI
Love that intense chocolate flavor! Serve this biscotti with a nice hot cup of coffee or cocoa! Cook time also reflects cooling. Discovered this recipe on Godiva.com.
Provided by Bev I Am
Categories Dessert
Time 2h15m
Yield 5 dozen
Number Of Ingredients 17
Steps:
- Position racks to the upper and lower thirds of oven. Preheat the oven to 350°F.
- Line two jelly roll pans with parchment paper and set aside.
- In a medium saucepan, melt butter over low heat.
- Remove from heat.
- Add the dark chocolate and let mixture rest 1 minute.
- Stir gently until the chocolate is melted and smooth; set aside.
- Combine the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl; whisk thoroughly; set aside.
- Mix the Kahlúa, dissolved espresso powder and vanilla in a small bowl; set aside.
- In a large bowl beat eggs with electric mixture on medium speed for 2 minutes.
- Add sugar, in 3 additions, mixing for 20 seconds after each addition.
- Beat 1 minute longer.
- Reduce speed to medium low.
- Add Kahlúa mixture and chocolate butter mixture; mix thoroughly scraping down the sides of the bowl as necessary.
- On low speed, add dry ingredients, in 2 additions, mixing only to combine.
- Using rubber spatula, fold in chopped chocolate and nuts.
- Let batter stand for 10 minutes to thicken.
- Portion the dough onto the jelly roll pans, forming 4 logs, each measuring 1 1/2 inches wide by 12 inches long, smoothing tops and sides with moistened hands.
- Brush tops and sides with egg wash.
- Bake for 20 to 22 minutes, or until tops are just set.
- Remove from oven and let stand for 20 minutes.
- Reduce oven temperature to 300°F Carefully place 1 log at a time on a cutting board. Using a thin, sharp serrated knife cut into generous 1/2 inch slices.
- Lay slices on their sides and toast in oven for 12 minutes.
- Turn the slices over carefully and toast for 8 minutes longer.
- Allow cookies to cool on pans; the biscotti will become firm and crisp as they cool.
- Store biscotti, layered between sheets of waxed paper in an airtight container at room temperature for up to 3 weeks.
- If desired, biscotti may be frozen for up to 3 months.
Nutrition Facts : Calories 1250, Fat 74.3, SaturatedFat 35.8, Cholesterol 248.3, Sodium 461.4, Carbohydrate 138.2, Fiber 13.2, Sugar 79.3, Protein 22.7
DOUBLE CHOCOLATE BISCOTTI
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.
Provided by Jennifer Segal
Categories Desserts
Time 1h10m
Yield About 30 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
- Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 biscotti, Calories 110, Fat 5g, Carbohydrate 15g, Protein 1g, SaturatedFat 3g, Sugar 11g, Fiber 1g, Sodium 111mg, Cholesterol 22mg
DOUBLE CHOCOLATE BISCOTTI
A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.
Provided by Janet Allen
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 36
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g
MEXICAN DARK CHOCOLATE BISCOTTI
We love biscotti with our morning coffee. Easy to bake and they store well in an air-tight container.
Provided by DailyInspiration
Categories Breads
Time 1h15m
Yield 24 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- In a stand mixer. beat butter and sugar until light. Add eggs one at a time. Add vanilla. In a separate bowl, add all dry ingredients and mix well. Remove bowl from mixer and with a spoon, add 1/2 of the flour mixture. Stir in milk and then add remaining flour mixture. Combine well.
- Turn dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
- Bake logs in the middle of the oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool a few minutes. On a cutting board, slice logs on a diagonal about 1/2 inch thick. Arrange slices back on baking sheet and bake them approximately 10 minutes on each side or until golden throughout. Cool biscotti to room temperature. Store in airtight containers in single layers between waxed paper for up to 2 weeks.
DARK CHOCOLATE GINGER BISCOTTI
Make and share this Dark Chocolate Ginger Biscotti recipe from Food.com.
Provided by TattooedMamaof2
Categories Breakfast
Time 1h50m
Yield 32 biscotti
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. In a large bowl, beat the egg, egg yolk, and sugar until light and fluffy with an electric mixer. Beat in vanilla and oil until well combined.
- With the mixer on low, beat in dry ingredients until well combined. Fold in walnuts, chocolate and ginger by hand with a rubber spatula.
- With moistened hands, shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325°F.
- Transfer logs to a cutting board and with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Return slices to the baking sheet and bake until crisp, about 20 minutes, turning the biscotti over halfway through. Cool 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
- Store in an airtight container for up to a week.
Nutrition Facts : Calories 70, Fat 4.4, SaturatedFat 1.1, Cholesterol 12.5, Sodium 38.4, Carbohydrate 7.6, Fiber 0.9, Sugar 3.2, Protein 1.4
DOUBLE CHOCOLATE & ORANGE BISCOTTI
Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa
Provided by Claire Thomson
Categories Dessert, Snack
Time 1h15m
Yield Makes 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
- Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
- Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
- Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
ESPRESSO & DARK CHOCOLATE BISCOTTI
Treat yourself to these moreish biscotti or box up as a gift. This twist adds espresso to the mix, enhancing the creamy richness of the chocolate
Provided by Liberty Mendez
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
- Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth - it will be quite dry, but if it's too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
- Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 192 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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