Brownie Biscotti 461 Food

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 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 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 7 inch. x 3-1/2 inch rectangle.
• Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes.
• Move to a cutting board and cut diagonally with a serrated knife into 3/4 inch 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 white or dark chocolate. Let stand until chocolate is completely set. Store in an airtight container.

BROWNIE BISCOTTI

Steps:

• Combine all ingredients except the nuts into mixer bowl.
• Blend for 3 to 4 minutes.
• Dough should form a ball.
• Toss in the nuts and combine well.
• Pat into a 14 x 4 inch log on parchment lined cookie sheet.
• Flatten slightly.
• Bake 350 degrees preheated oven for 30 minutes.
• Remove onto a wire rack and cool 12 minutes.
• Slice into slices with a serrated knife.
• Place back on parchment sheet cut side down.
• Return to oven for 8 minutes.
• Turn each slice over.
• Return back to oven 8 minutes.
• Turn off oven, keep door slightly ajar.
• Leave in oven 40 minutes.
• Remove to a wire rack, and cool completely.
• Store airtight in a tin 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.

BROWNIE BISCOTTI

Steps:

• Preheat oven to 375*. LIne a baking sheet with parchment paper
• In a large bowl, cream together butter and sugar until smooth. Beat in vanilla and eggs, one at a time.
• In a separte bowl, combine flour, cocoa, and baking powder. Stir into creamed mixture until well blended. Dough will be stiff.
• By hand stir in chocolate chips and nuts.
• Divide dough into 2 equal parts. Shape into 9x2x1 into logs keeping 4 inches apart. Blend yolk and water and brush lightly onto logs.
• Bake at 375* 20-25 minutes until firm. Remove from pan and cool 30 minutes. Using a serrated knife, slice loaves diagonally into 1 inch slices.
• Return slices to covered baking sheet, placing them on their sides. Bake at 350* for 10 minutes on each side or until dry.
• Cool completely anad store in an air tight container

EASY BROWNIE MIX BISCOTTI

Steps:

• In a large bowl, combine dry ingredients; mix well.
• 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 using greased hands, shape each portion of dough into a 7-inch x 3-1/2-inch rectangle.
• Bake at 350º for 24 minutes. Remove from oven; cool on baking sheet for 5 minutes.
• Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-inch slices. Place slices cut side down on greased baking sheets. Bake 12 to 14 minutes longer or until firm.
• Cool on wire racks. Drizzle with melted white chocolate (optional). Let stand until chocolate is set. Store in airtight container. Yield: 2-1/2 dozen.