Chocolate Dunk Shot Biscotti Food

DARK CHOCOLATE ORANGE BISCOTTI

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.

CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS

Steps:

• Preheat oven to 325°F (160°C). Position rack in the center.
• Line a large baking sheet with parchment paper.
• Spread hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin. Let cool and coarsely chop.
• Increase the oven temperature to 350°F (175°C).
• In a medium bowl, sift or whisk together the dry ingredients (flour, cocoa, baking powder, and salt). Set aside.
• In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until fluffy.
• Beat in the eggs, one at a time.
• Add vanilla extract.
• Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated (do not over mix).
• Fold in chopped hazelnuts and chopped chocolate.
• Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15-inch log. Flatten each biscotti log until 1½ inches wide.
• Bake for approximately 23- 30 minutes or until firm to the touch. Transfer to a rack and let cool slightly.
• Transfer to a cutting board.
• Using a serrated knife, slice cookies at an angle about ½-inch thick.
• Place the sliced cookies back on the baking sheets, and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crisper they get). Turn them over at around the 10-minute mark.
• Remove from oven and enjoy.

CHOCOLATE CAKE SHOT

Steps:

• In a shot glass, combine 1 part hazelnut liqueur and 1 part vodka. Coat a wedge of lemon with sugar. Suck the lemon wedge, and with the juice still in your mouth, drink the shot.

ELLEN'S CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 325 degrees and set rack in the middle level of the oven. Cover 2 large cookie sheets or jelly roll pans with parchment or foil.
• Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl. Stir in the sugar and nuts.
• Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
• On a lightly floured surface, press dough together. Divide dough in half and roll into a log the length of the pan (14 to 18 inches) Place each log on the pan and flatten slightly. Bake for about 30 minutes, until well risen and firm. Cool the logs on the pans.
• After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife. Place back on paper lined pans, cut side down, and bake again for about 20 minutes, or until dry and crisp. Cool on pans and store in a tin or plastic container with a tight fitting lid.

HEALTHY DOUBLE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
• Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
• Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
• Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
• Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.

ESPRESSO & DARK CHOCOLATE BISCOTTI

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.