CHOCOLATE-CHIP BISCOTTI
Make and share this Chocolate-Chip Biscotti recipe from Food.com.
Provided by Alan in SW Florida
Categories Dessert
Time 1h25m
Yield 5 dozen biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
- Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
- On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
- Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.
Nutrition Facts : Calories 783.2, Fat 38.2, SaturatedFat 14.4, Cholesterol 136, Sodium 318.4, Carbohydrate 104, Fiber 5, Sugar 59.8, Protein 14.1
CHOCOLATE CHIP BISCOTTI
With a hint of apricots, these chocolate chip biscotti taste great alongside a cup of coffee or tea.Friends and family are always happy to receive a batch for Christmas.-Theresa Smith, Lee, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , 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 for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CHIP BISCOTTI
Make and share this Chocolate Chip Biscotti recipe from Food.com.
Provided by Cheffet22
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
- Add butter and vanilla, process until mixture resembles coarse cornmeal.
- Add chocolate chips and eggs and pulse until dough is evenly moistened.
- Divide dough into 4 equal pieces, press onto pans as logs.
- Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
- Turn slices on sides and return to oven for 5-10 minutes.
- Let cool.
Nutrition Facts : Calories 81.7, Fat 3, SaturatedFat 1.7, Cholesterol 13.7, Sodium 37.1, Carbohydrate 13.2, Fiber 0.4, Sugar 8.1, Protein 1.2
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
CHOCOLATE AND ALMOND BISCOTTI
Lots of chocolate chips make this biscotti irresistible.
Provided by C. Anderson
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h45m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up.
- In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
- Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.
- Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.
- Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
- With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets.
- Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.
- Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 34.6 g, Cholesterol 20.7 mg, Fat 12.4 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 78.2 mg, Sugar 20.6 g
CHOCOLATE AND VANILLA CHIP BISCOTTI
Make and share this Chocolate and Vanilla Chip Biscotti recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 1h50m
Yield 48 biscotti
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Spray cookie sheets with nonstick cooking spray.
- In medium bowl, combine flour, cocoa and baking powder; mix well.
- In large bowl, combine sugar, brown sugar and butter; beat until blended.
- Add eggs; beat well.
- Add flour mixture; mix well.
- Stir in vanilla chips.
- With sprayed hands, shape dough into three 7" rolls.
- Place rolls 3" apart on sprayed cookie sheet; flatten each to 7" x 3" rectangle.
- Bake at 350 degrees Fahrenheit for 22 to 28 minutes or until set and light golden brown.
- Remove from cookie sheet; place on wire racks.
- Cool 5 minutes.
- With serrated knife, cut rectangles into 1/2" slices.
- Arrange slices, cut side up, on ungreased cookie sheet.
- Bake at 350 degrees Fahrenheit for 6 to 8 minutes or until top surface is slightly dry.
- Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slightly dry.
- Remove from cookie sheets; cool 15 minutes or until completely cooled.
- Store in tightly covered container.
- NOTES : Ingredient substitution: Use semi-sweet or milk chocolate chips in place of the vanilla chips.
Nutrition Facts : Calories 74, Fat 2.5, SaturatedFat 1.4, Cholesterol 14.9, Sodium 39.7, Carbohydrate 11.8, Fiber 0.4, Sugar 6.4, Protein 1.4
CHOCOLATE CHOCOLATE CHIP BISCOTTI
Make and share this Chocolate Chocolate Chip Biscotti recipe from Food.com.
Provided by Ethans Mom
Categories Dessert
Time 50m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees.
- Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.
- Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.
- Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
- Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!
Nutrition Facts : Calories 155.4, Fat 5.5, SaturatedFat 3.2, Cholesterol 27.2, Sodium 50.6, Carbohydrate 25.3, Fiber 1, Sugar 14.7, Protein 2.4
CHOCOLATE CHIP AND ALMOND BISCOTTI (MAIDA HEATTER)
This perfect and surprisingly easy to make biscotti recipe is from Maida Heatter's wonderful "Book of Great Chocolate Desserts". To make ahead, you can freeze the dough logs and bake from frozen and slightly increase baking time. Recipe makes 40 biscotti.
Provided by blucoat
Categories Dessert
Time 1h30m
Yield 40 biscotti
Number Of Ingredients 10
Steps:
- First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
- Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
- Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
- Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
- Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
- In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
- Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water-do not dry them-and press the dough into a round mound.
- With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
- Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
- Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
- Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
- Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
- Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.
Nutrition Facts : Calories 117.9, Fat 4.8, SaturatedFat 1.6, Cholesterol 10.8, Sodium 32.7, Carbohydrate 16.3, Fiber 1.2, Sugar 9.8, Protein 2.3
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