Brownie Almond Biscotti Food

BROWNIE ALMOND BISCOTTI

Steps:

• 1. Preheat oven to 325 degrees. In a large bowl, combine butter, eggs and vanilla until well blended.
• 2. Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add to butter mixture until combined.
• 3. Turn dough onto a lightly floured surface and knead in almonds and chocolate chips. Divide dough in half.
• 4. On an ungreased baking sheet, shape each portion into a 12 inch by 3 inch log, leaving 3 inches between the logs.
• 5. Bake at 325 degrees for 30 minutes or until set and tops are cracked. Let cool for 15 minutes.
• 6. Carefully transfer to a cutting board. Cut diagonally with a serrated knife into 1 inch slices.
• 7. Place cut side down on ungreased baking sheets. Bake for 20 minutes or until firm and dry. Remove to wire rack to cool.
• 8. Microwave vanilla chips and shortening, checking every 20 seconds. Stir until smooth. Drizzle or pipe over biscotti. Allow to dry.
• 9. Enjoy!

ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

BROWNIE BISCOTTI

Steps:

• Preheat oven to 325°. In a large bowl, combine the butter, eggs and vanilla until well blended. Combine the flour, sugar, cocoa, baking powder and baking soda; gradually add to butter mixture just until combined (dough will be crumbly). , Turn dough onto a lightly floured surface; knead in almonds and chocolate chips. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 3-in. log, leaving 3 in. between the logs., Bake until set and tops are cracked, 30-35 minutes. Cool for 15 minutes. Carefully transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place cut side down on ungreased baking sheets. Bake until firm and dry, 20-25 minutes. Remove to wire racks to cool., For drizzle, in a microwave, melt vanilla chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over biscotti.

BROWNIE BISCOTTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
• Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
• Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
• Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

BROWNIE ALMOND BISCOTTI

Steps:

• Preheat oven at 350⁰F/177⁰C. Grease and line a 9 inch square pan.
• In a bowl, combine butter, eggs, water and brownie mix. Mix until well blended.
• Fold in whole almond nuts.
• Spread the brownie batter into the prepared pan. Bake for 30-35 minutes.
• Slice into 12 sticks. Then bake again for 15 minutes on each side or until toasted but not burnt.

THE BEST ALMOND BISCOTTI

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

BROWNIE ALPINE BISCOTTI

Steps:

• In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined. , Divide dough into thirds. On a greased baking sheet, shape each portion into a 7x3-1/2-in. rectangle. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm. , Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with chocolate. Let stand until chocolate is completely set. Store in an airtight container.

BROWNIE BISCOTTI

Steps:

• Pre-heat oven to 375° F (190° C).
• Beat butter until soft and add sugar and baking powder.
• Beat in eggs and vanilla, add cocoa and as much flour as you can by mixer and the rest by hand when the dough becomes too stiff.
• Stir in chocolate chips and nuts.
• Divide dough into two equal parts.
• Shape into 9 x 2 x 1 inch loaves.
• Place on a baking sheet 4 inches apart.
• Brush with mixture of water and yolk.
• Bake for 25 minutes.
• Cool on sheet for 30 minutes.
• Cut loaves into 1/2" thick slices diagonally.
• Lay cut side down and bake at 350°F (165 degrees° C) for 15 minutes.
• Turn over and bake other side for 10 to 15 minutes until dry.
• Cool.
• Store in airtight container.