Chocolate Cherry Pecan Biscotti Food

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DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1 dozen.

Number Of Ingredients 14

2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sugar
1 cup all-purpose flour
1/2 cup finely chopped pecans
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
ICING:
1-1/2 teaspoons miniature semisweet chocolate chips
3 teaspoons fat-free milk
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.

Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 4g protein.

PECAN-CRANBERRY BISCOTTI



Pecan-Cranberry Biscotti image

Pecans work well in this recipe, but you can substitute your favorite nut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 10

1 1/2 cups pecan halves, toasted
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup dried cranberries
Zest of 1 lemon

Steps:

  • Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.
  • In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
  • Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.
  • On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

CHOCOLATE PECAN BISCOTTI



Chocolate Pecan Biscotti image

These are my current favorite biscotti!

Provided by Kathy

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 5h

Yield 50

Number Of Ingredients 14

1 tablespoon active dry yeast
1 tablespoon instant coffee granules
¼ cup unsweetened cocoa powder
3 cups all-purpose flour
⅓ cup white sugar
½ cup ricotta cheese
¼ cup unsalted butter
2 eggs
⅓ cup milk, scalded and cooled
¼ cup chocolate hazelnut spread
½ cup chopped pecans
½ cup semisweet chocolate chips
¾ cup heavy cream
9 ounces semisweet chocolate, chopped

Steps:

  • Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.
  • Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
  • When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 12.4 g, Cholesterol 14.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 6.7 mg, Sugar 5.6 g

APRICOT AND ALMOND BISCOTTI



Apricot and Almond Biscotti image

Apricot and Almond Biscotti are so delicious with sweet apricots and lightly roasted almonds. Crisp and crunchy, they are ready to dip in a hot cup of coffee or tea. These Italian biscotti are really easy to make and are the perfect addition to your holiday cookie tray!

Provided by Lora

Categories     Dessert

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
4 Tablespoons butter (room temperature)
2 large eggs
1 teaspoon finely grated orange zest
2 teaspoons freshly squeezed orange juice
½ teaspoon vanilla extract
1 cup whole almonds (toasted and coarsely chopped)
1 cup dried apricots (chopped)
1 teaspoon finely grated orange zest
2 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
  • Remove enough zest from one large orange to make 1 tsp. set aside.
  • Squeeze the orange to obtain 2 teaspoons of orange juice.
  • Combine the flour and baking powder in a medium bowl and mix together thoroughly.
  • In a large bowl with an electric mixer, beat the sugar, butter, eggs, salt, orange zest, orange juice and vanilla for 2 to 3 minutes, until thick and pale.
  • Add the flour mixture to the mixing bowl a little bit at a time. Add in the chopped apricots and almonds and mix on medium-low speed until all the ingredients are moistened.
  • Let the dough rest a couple of minutes in the mixer bowl.
  • Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
  • Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won't stick together as they bake. If you have two sheets, place one log on each lined baking sheet.
  • Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
  • Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.
  • Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.
  • Bake 7 minutes, flip biscotti, and bake 7 minutes more.
  • Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.

CHERRY-CHOCOLATE CHIP BISCOTTI



Cherry-Chocolate Chip Biscotti image

A delicious "dunker," our Test Kitchen's biscotti is chock-full of dried cherries and chocolate chips. Wrapped in colored cellophane and curly ribbons, it makes a lovely homemade holiday or hostess gift.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 12

3/4 cup sugar
1 tablespoon canola oil
2 eggs
2 egg whites
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup dried cherries, chopped
1/2 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, beat sugar and oil until blended; Beat in the eggs, egg whites, and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to egg mixture and mix well. Stir in cherries and chocolate chips., Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 3-in. rectangle; place each on a baking sheet coated with cooking spray. , Bake at 350° for 15-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 95 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHERRY BISCOTTI



Chocolate Cherry Biscotti image

These are one of my favorites. I make them every holiday season. They are great for mailing and keep for weeks!

Provided by Jennifer Wall

Categories     Desserts     Cookies     Biscotti Recipes

Time 1h15m

Yield 36

Number Of Ingredients 9

½ cup butter, softened
¾ cup white sugar
3 eggs
2 teaspoons almond extract
3 cups all-purpose flour
2 teaspoons baking powder
½ cup chopped candied cherries
½ cup mini semi-sweet chocolate chips
½ cup chopped white chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
  • With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
  • Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
  • Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.6 g, Cholesterol 22.8 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 55.2 mg, Sugar 8.1 g

DRIED CHERRY BISCOTTI



Dried Cherry Biscotti image

The finished biscotti can be dipped halfway in melted semisweet chocolate to make them extra special!

Provided by Mercy

Categories     Dessert

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
2/3 cup dried cherries, chopped (less than a 3-ounce package)
1 cup ground almonds

Steps:

  • Lightly grease one cookie sheet (spray oil works well for this).
  • Preheat oven to 350°F.
  • Blend flour, sugar, baking soda, baking powder and salt. Add eggs and vanilla, beating until dough is formed.
  • Stir in cherries and almonds.
  • Turn the dough out on lightly floured surface and knead several times. Using the greased cookie sheet as a surface, divide the dough in half and form into two flat logs about 9 inches long and 3 inches wide.
  • Bake for 25 minutes or until lightly browned on top.
  • Let cool directly on the baking sheet resting on a rack for 10 minutes.
  • Lower heat to 325°F.
  • On a cutting board, cut the logs on the diagonal into 1/2-inch-thick pieces.
  • Put back into oven for 5 minutes.
  • Turn over and bake 5 more minutes.
  • Remove from cookie sheet and cool on baking rack.
  • Store in airtight container.

Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Cholesterol 31.7, Sodium 109.6, Carbohydrate 23, Fiber 1, Sugar 10.3, Protein 3.6

(CHOCOLATE) CHERRY PECAN BISCOTTI



(Chocolate) Cherry Pecan Biscotti image

Everybody I've ever made these for have loved them. I've made them with marshmellows before too... but that didn't really work out too well hehehe. In the picture the lighter biscottis don't have the cocoa powder in them and the darker ones do. (I like them without cocoa better but that's just me.)

Provided by ThatSouthernBelle

Categories     Breads

Time 1h16m

Yield 15 serving(s)

Number Of Ingredients 13

2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs
2 tablespoons rum extract
2 tablespoons almond extract
2 teaspoons pure vanilla extract
1 tablespoon maraschino cherry juice
1/8 cup maraschino cherry, chopped
1/4 cup pecans, chopped
1 tablespoon cocoa (optional)
1/2 cup chocolate chips, melted (optional)

Steps:

  • Combine all ingredients together.
  • Make into a 1/2 inch thick loaf on a wax paper.
  • Place wax paper on a cookie sheet.
  • Bake for 45 minutes on 300°F.
  • Cut loaf into pieces.
  • Bake 12 minutes on each flat side.
  • Brush top of biscotti with extra almond flavoring.
  • Serve.

Nutrition Facts : Calories 138.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 42.3, Sodium 58.3, Carbohydrate 23.6, Fiber 0.6, Sugar 10.7, Protein 3.1

CHERRY BISCOTTI



Cherry Biscotti image

Make and share this Cherry Biscotti recipe from Food.com.

Provided by Gingerbear

Categories     Dessert

Time 1h25m

Yield 30 serving(s)

Number Of Ingredients 14

3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons orange zest
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dried tart cherry
1 egg white
1 tablespoon water
granulated sugar

Steps:

  • Combine 3/4 cup sugar and eggs in a large mixing bowl.
  • Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
  • Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
  • Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
  • Mix on low speed 1 to 2 minutes, or until well mixed.
  • Stir in cherries by hand.
  • Turn dough onto lightly floured surface (dough will be soft and sticky).
  • Lightly sprinkle with additional flour; knead flour into dough.
  • With floured hands, shape into 2 (8x2-inch) logs.
  • Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
  • Combine egg white and water; brush on logs.
  • Sprinkle with granulated sugar.
  • Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
  • Let cool on baking sheet 15 minutes.
  • Reduce oven temperature to 300°F.
  • Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
  • Bake 8 to 10 minutes; turn slices.
  • Bake 8 to 10 minutes, or until golden brown.
  • Remove to wire rack; let cool completely.

CHOCOLATE-DIPPED CHERRY BISCOTTI



Chocolate-Dipped Cherry Biscotti image

This is a delicious recipe that I originally got from my friend, Julie. I adapted it to use the ingredients I like, which are dried cherries and chocolate. You can substitute cranberries for the cherries, or not dip them in chocolate at all. The base recipe is just really good on it's own. On the optional ingredients: the pistachios are really great in it, but I usually don't use them because my bro has a peanut allergy and I make these for the holidays. I've also made it with or without the vanilla/almond extract, and it's great either way. It just adds a little more sweetness/nuttiness to them. Customize it to be whatever you want!

Provided by Chef Acosta

Categories     Dessert

Time 1h10m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup butter, room temperature
1 teaspoon lemon zest
1/4 teaspoon kosher salt
2 large eggs
2/3 cup dried cherries
12 ounces bittersweet chocolate chips
1/2-3/4 cup pistachios, coarsely chopped
1/2 teaspoon pure vanilla extract or 1/2 teaspoon almond extract

Steps:

  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Combine the dry ingredients first: whisking together the flour, baking powder and salt in a medium bowl.
  • In a large bowl, beat the sugar, lemon zest and butter until creamy. Add the eggs one at a time, beating until incorporation and scraping down the sides in between.
  • Add the flour mixture and beat until just blended, then stir in the cherries and (optional) pistachios.
  • Form the dough into 12" long x 3" wide logs on the parchment paper. Bake for about 40 minutes, or until light golden. Cool for 30 minutes.
  • Place the log on a cutting board and use a serrated knife to cut diagonally, 1/2"-3/4" slices. Lay the slices on the baking sheet and bake for another 15 minutes, or until they are a pale golden color. While they are cooking, get a pot of water boiling for your double boiler. Cool completely on a wire rack.
  • Place the chocolate chips in a small pot set over the pot of simmering water. Stir constantly to avoid burning the chocolate. When the chocolate is completely melted, dip the ends of the biscotti in and set them on a parchment sheet to set. Place all the biscotti in the refrigerator for about a half hour, until the chocolate firms up.
  • They can be made ahead, or frozen for up to 3 weeks.

Nutrition Facts : Calories 187.8, Fat 12.9, SaturatedFat 7.3, Cholesterol 25.7, Sodium 90.3, Carbohydrate 19.3, Fiber 2.9, Sugar 6.6, Protein 4

CHERRY BISCOTTI



Cherry Biscotti image

A very pretty golden biscotti with lots of red cherries peeking out. A great recipe to make ahead for the holiday platter!

Provided by Aroostook

Categories     Dessert

Time 1h5m

Yield 24 pieces, 24 serving(s)

Number Of Ingredients 9

2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chilled butter (cut in small pieces)
2 cups maraschino cherries
2 large eggs (slightly beaten)
1/2 teaspoon almond extract or 1/2 teaspoon vanilla extract
1 tablespoon milk (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Grease large baking sheet.
  • Remove stems from drained cherries.
  • Make a small slit in whole cherries and pat dry with a paper towel.
  • This is to stop the red juice from the cherries running into the buttery color of the biscotti.
  • Combine flour, sugar, baking powder and salt in bowl.
  • Cut in butter with pastry blender until coarse crumbs form.
  • Stir in eggs and extract until well blended If mixture is crumbly dry, add milk.
  • Stir in cherries.
  • Divide mixture in half.
  • On lightly floured surface, press dough together and shape into two 10-inch-logs.
  • Place logs on prepared baking sheet.
  • Flatten to 2-1/2-inch width.
  • Bake in 325-degree oven for 30 to 35 minutes.
  • Using a couple of spatulas, transfer logs to rack to cool for 20 minutes.
  • With serrated knife, cut each log diagonally into 3/4-inch-thick slices.
  • Return to baking sheet.
  • Bake 10 minutes or until cookies are crisp and firm to touch. (They should be golden.So watch closely, if biscotti starts to brown reduce heat or remove early -- use your own judgement)
  • Transfer to rack to cool.
  • Store in airtight container for up to 2 weeks.

Nutrition Facts : Calories 93.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 22.7, Sodium 75.7, Carbohydrate 16.4, Fiber 0.3, Sugar 8.4, Protein 1.6

DRIED CHERRY AND ALMOND BISCOTTI



Dried Cherry and Almond Biscotti image

Provided by Anne Burrell

Categories     dessert

Time 1h35m

Yield 44 biscotti

Number Of Ingredients 15

1 stick butter, at room temperature
1 cup sugar
2 eggs, plus 1 egg white
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
Pinch salt
1 lemon, zested
1/2 cup whole blanched almonds, toasted
3/4 cup dried cherries
2 tablespoons turbinado sugar
Chocolate Ganache, optional, recipe follows
4 dozen mini pretzels, optional
Red and green sprinkles or smashed candy cane pieces, optional
2 cups semi-sweet or dark chocolate chips or chopped block chocolate

Steps:

  • Preheat the oven to 300 degrees F.
  • In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.
  • Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
  • Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.
  • Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.
  • Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time.
  • Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.

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  • Using an electric mixer, beat sugar and eggs until pale yellow and thick, about 2 to 3 minutes. Mix in oil and vanilla and almond extracts. With mixer on low speed, beat in flour mixture until just until blended. Stir in cherries, chocolate chips, and pecans.
  • Divide dough in half; turn out onto a greased baking sheet. Shape each portion into a 10”-long log and flatten each into a 1”-wide strip. Bake until lightly browned, about 25 minutes. Transfer to a wire rack and let cool for 10 minutes. Reduce oven heat to 325°.
  • Transfer strips to a cutting board. Using a serrated knife, cut each strip diagonally into twenty 1/2”-thick slices. Place slices, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over and bake 10 minutes longer (cookies will be slightly soft in the center but will harden as they cool). Transfer biscotti to wire racks and let cool.


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  • Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment., In a large mixing bowl, beat together the butter, shortening, and sugar, then add the eggs one at a time, beating well after each addition and scraping down the bowl midway through., Beat in the vanilla, baking powder, and salt.
  • Mix in the flour, 1 cup at a time, until you have a cohesive, well-blended dough., Add the nuts and butterscotch chips, mixing until they're well-distributed throughout the dough., Transfer the dough to a work surface.
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CHERRY-PISTACHIO BISCOTTI - KING ARTHUR BAKING
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  • Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the butter, sugar, salt, flavor, vanilla, and baking powder until the mixture is smooth and creamy., Beat in the eggs; the batter may look slightly curdled., At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky., Stir in the pistachios and cherries., Divide the dough in half, and plop both halves onto the prepared baking sheet, leaving space between them., Shape each half into a long rectangle about 10 1/2" x 2" wide x 3/4" tall; remember, you need to leave space for expansion between the pieces of dough., Straighten the rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.
  • Sprinkle the tops of the rectangles with coarse white sparkling sugar., Bake the dough for 25 minutes.
  • Remove it from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough, making sure to cover the sides as well as the top.
  • Softening the crust just this little bit will make slicing the biscotti without crumbling easier., Reduce the oven temperature to 325°F., Wait 5 minutes, then use a sharp chef's or serrated knife to cut the biscotti crosswise into 1/2" to 3/4" slices.


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  • Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
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Category Dessert
Calories 183 per serving
  • In a small bowl: stir flour, baking powder, sugar, and salt. In an electric mixer or separate bowl: mix butter, vanilla, and eggs. Slowly add flour mixture into wet ingredients. Then, slowly stir in dried cherries.
  • Separate dough in half - lay on the parchment paper lined cookie sheet and form into two 9 1/2" x 2" logs, about 3/4-inch tall. Use a wet rubber spatula to easily form dough. Bake logs for 25 minutes then let cool for 10 minutes. Lower oven to 325F.
  • Slice logs diagonally into 1-inch biscotti cookies then lay them back on the sheet pan and bake for 25 minutes at 325F. Remove from oven and let cool completely.


BUTTER PECAN BISCOTTI WITH CHOCOLATE - POOK'S PANTRY ...
Fresh cherry recipes – from drinks to desserts; November 11, 2020. Butter Pecan Biscotti with Chocolate . Jump to Recipe. Butter pecan biscotti are perfect for holiday …
From pookspantry.com
Reviews 23
Calories 185 per serving
Category Desserts
  • Lay pecans on a sheet pan in a single layer and toast in the oven for 5-7 minutes, until fragrant. Remove and set aside to cool before chopping.
  • Put butter in a small sauce pot and melt over medium heat. Continue cooking for 5 or 6 minutes until it is foamy and starts to deepen in color to a light brown. You will smell it's deliciousness. That's your cue. Remove from heat and set aside to cool. Do not cook butter past light brown, it burns very quickly.


BISCOTTI RECIPES | COOKING LIGHT
Biscotti is a wonderful everyday treat, but the addition of licorice-flavored anise plus a dip in dark chocolate turns them into something special. This is a great make-ahead recipe (freeze for up to a month, then dip in chocolate after thawing). Plus, biscotti is a hardy cookie that travels well in the mail, if you wish to ship them as a gift.
From cookinglight.com
Estimated Reading Time 6 mins


NEWEST AND TASTY RECIPES OF BENJAMINTWIGGS.COM
Recipes: Cherry Pierogi - Benjamin Twiggs. RECIPES (52 years ago) Nov 27, 2019 · Sprinkle the flour and salt to the cherries. Mix well and set aside. To make the pierogi roll half the dough to a 1/8 inch thickness. Use a 2 inch round cutter to cut the circles of dough. Repeat with the second half, rolling any scraps with the dough. Place 1-1/2 ...
From great-recipe.com


CHOCOLATE PECAN CANDY | FIDDLESTICKS AND MORE | PRIESTER'S ...
Double Dipped Chocolate Pecan Doubles. 5 star rating. $17.99. As the saying goes, two are better than one! We accidentally created something absolutely delicious and hope you... 1 2. All your favorite Southern Candies! From Chocolate Caramel Dotties and Pecan Fiddlesticks to pecan, caramel and chocolate Southern Colonels, Priester's has the ...
From priesters.com


CHERRY PECAN BISCOTTI | PECAN BISCOTTI RECIPE, PERFECT ...
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From pinterest.com


BUTTER PECAN BISCOTTI COOKIES - ALL INFORMATION ABOUT ...
Butter Pecan Biscotti - King Arthur Baking top www.kingarthurbaking.com. Instructions Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment.
From therecipes.info


HERSHEY'S COCOA RECIPES | HERSHEY'S KITCHENS
REESE'S Peanut Butter Crispy Treats. Red Velvet Chocolate Chip Brownies Recipe. 1. 2.
From hersheys.ca


(CHOCOLATE) CHERRY PECAN BISCOTTI RECIPE - ITALIAN.FOOD.COM
Dec 17, 2015 - Everybody I've ever made these for have loved them. I've made them with marshmellows before too... but that didn't really work out too well hehehe. In the picture the lighter biscottis don't have the cocoa powder in them and the darker ones do. (I like them without cocoa better but that's just me.)
From pinterest.com


RECIPES | GENOVA'S BISCOTTI
Toasted Almond Biscotti Cream together: 5x flax egg substitute *2 cups sugar2 teas vanilla1 teas orange extract1 Tbl orange zest * flax egg substitute: 1 Tbl ground golden flaxseed, 3 Tbl water - let rest 20 min, add 1/16 teas BP and mix well. Add to wet ingredients, blend, then whip all till fluffy. Combine and ad
From genovasbiscotti.com


CHOCOLATE PECAN BISCOTTI RECIPES ALL YOU NEED IS FOOD
Save some for yourself, because these Chocolate-Pecan Biscotti taste great with an afternoon cup of coffee. Start by blending softened butter and sugar until creamy, then add eggs and vanilla. Stir dry ingredients together and gradually blend into the butter mixture, then add chopped nuts. If you like to play with your food, you will love this recipe. Dust your hands with powdered sugar …
From stevehacks.com


BAKE CHOCOLATE CHERRY BISCOTTI - COOKEATSHARE
View top rated Bake chocolate cherry biscotti recipes with ratings and reviews. Treats: White Chocolate Cherry Pecan Bars, White Chocolate Cherry Shortbread Cookies, Chocolate…
From cookeatshare.com


CHOCOLATE PECAN BISCOTTI- TFRECIPES
FANTASTIC DOUBLE CHOCOLATE-PECAN BISCOTTI. Since biscotti is a huge favorite at my house I am always searching for good biscotti recipes, this one is fantastic! --- if you make biscotti and love chocolate, then this is a recipe you should try! --- since the batter is quite stiff this dough is best prepared on a heavy-duty stand mixer, the recipe can be completely …
From tfrecipes.com


CHOCOLATE) CHERRY PECAN BISCOTTI RECIPE - ITALIAN.FOOD.COM ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


BISCOTTI RECIPES USING CHOCOLATE CAKE MIX - ALL ...
Cake Mix Chocolate Almond Biscotti Recipe - Food.com tip www.food.com. Set oven to 350 degrees F. Grease a large jelly-roll baking sheet. In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined. Stir in almonds and mini chocolate chips. Divide the dough in half, then …
From therecipes.info


CHERRY PECAN BISCOTTI | PECAN BISCOTTI RECIPE, BISCOTTI ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


CHERRY PECAN BISCOTTI RECIPES | FOOD NETWORK CANADA
May 7, 2014 - A Food Network Canada Recipe
From pinterest.ca


CHOCOLATE CHERRY PECAN BISCOTTI RECIPES
Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire ...
From tfrecipes.com


CHERRY PECAN BISCOTTI RECIPES
Cherry Pecan Biscotti Recipes DRIED CHERRY AND ALMOND BISCOTTI. Provided by Anne Burrell. Categories dessert. Time 1h35m. Yield 44 biscotti. Number Of Ingredients 15. Ingredients; 1 stick butter, at room temperature: 1 cup sugar : 2 eggs, plus 1 egg white: 1 teaspoon vanilla extract: 2 cups flour: 1 teaspoon baking powder: Pinch salt: 1 lemon, zested: …
From tfrecipes.com


CHOCOLATE CHERRY BISCOTTI RECIPES RECIPE FOR HAND
CHOCOLATE, CHERRY AND CHILE BISCOTTI. If you like biscotti, expand your palate a bit with these deliciously spicy cookies. Chocolate and chiles are old friends, and the cherries add sweet contrast. Candidates for dipping include full-bodied wines like Zinfandel and Cabernet Sauvignon, port, and espresso, and just plain old coffee, tea or milk!
From tfrecipes.com


CHOCOLATE-CHERRY BISCOTTI | RECIPE | CHOCOLATE CHERRY ...
Nov 29, 2015 - So good Chocolate-Cherry Biscotti from Cooking Light! Nov 29, 2015 - So good Chocolate-Cherry Biscotti from Cooking Light! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Dessert. …
From pinterest.com


HARD-TO-RESIST BISCOTTI RECIPES - MARTHA STEWART
Hard-To-Resist Biscotti Recipes. February 13, 2011. Skip gallery slides. la102742_0907_biscotti.jpg. Biscotti's crumbly texture makes them an ideal candidate for dunking into a hot beverage. The flavor of these twice-baked Italian cookies deepens over time, so make enough to last a few days. Start Slideshow.
From marthastewart.com


CHOCOLATE BISCOTTI AND MARSHMALLOWS | KEEPRECIPES: YOUR ...
Chocolate Biscotti and Marshmallows. See original recipe at: aliciasrecipes.com. kept by toreapage recipe by aliciasrecipes.com. Notes: Makes about 50. Categories: biscotti; Chocolate; Cookie; print. Ingredients: 2 cups all-purpose flour 3/4 cups cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 3 large eggs, at room temperature 1 cup sugar 1 teaspoon vanilla …
From keeprecipes.com


CHOCOLATE BISCOTTI FROM CAKE MIX - ALL INFORMATION ABOUT ...
Cake Mix Chocolate Almond Biscotti Recipe - Food.com hot www.food.com. Set oven to 350 degrees F. Grease a large jelly-roll baking sheet. In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined. Stir in almonds and mini chocolate chips. Divide the dough in half, then …
From therecipes.info


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