Chocolate Espresso Or Cinnamon Biscotti With Walnuts Food

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.

CHOCOLATE ESPRESSO BISCOTTI

Steps:

• Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper.
• In the bowl of a food processor, combine the flour, cocoa,espresso powder, salt, baking powder, and chopped chocolate. Pulse until the chocolate is ground into the flour mixture.
• In the bowl of a stand mixer, cream together the butter and sugar.
• Mix in the eggs and vanilla.
• Gradually add the flour mixture just until combined.
• Stir in the chocolate chips and ground espresso beans into the biscotti dough.
• Divide dough in half and form two logs about 14" x 2". Place logs on prepared baking sheet at least 4" apart for the first bake.
• Bake for 30-35 minutes. Logs should be firm but not hard.
• Cool on a wire rack for at least 30 minutes. Leave the oven on.
• On a cutting board using a serrated knife, cut each loaf into ½ inch slices. (If the slices are crumbling, let the loaf cool a little longer.)
• Place slices, standing ½ inch apart, on a parchment lined cookie sheet for the second bake. Bake for 30 minutes until the surface of the cookies is dry ( though the chocolate chips will be gooey).
• Cool on a wire cooling rack. Store in an airtight container for up to 3 weeks.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds.
• Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
• Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.
• Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.

CHOCOLATE ESPRESSO CUPS

Steps:

• Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
• Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
• Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
• Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
• Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

CHOCOLATE-CHIP BISCOTTI

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.

CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
• In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
• In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
• In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
• Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
• Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
• Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
• Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
• Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
• Leave the oven set at 300°F.
• Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
• Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
• Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
• Transfer the cookies to wire racks to cool.
• Store in an airtight container at room temperature for up to 1 month.

CINNAMON MOCHA BISCOTTI

Steps:

• Preheat oven to 325°F on convection bake setting.
• note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
• Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and mix briefly.
• Add flour, baking powder, salt and cinnamon and mix until well blended.
• Fold in pecans, chocolate morsels and cinnamon chips.
• Line a baking sheet with parchment paper.
• Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
• Bake 25 minutes, or until firm.
• Remove from oven and cool 10 minutes.
• Use a serrated knife to cut the dough into ½-inch thick slices.
• Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
• Turn and bake 8 minutes more.
• Remove from oven and cool completely on wire racks before storing in an airtight container.

UNION SQUARE CAFE'S CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
• Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
• Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
• Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

CHOCOLATE ESPRESSO OR CINNAMON BISCOTTI WITH WALNUTS

Steps:

• 1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Line a 12- by 18-inch baking sheet with parchment paper or mist with nonstick cooking spray. Set the pan aside. 2. Place the brownie mix, walnuts, espresso granules, flour, and baking powder in a large mixing bowl, and stir to combine. Make a well in the center and add the oil, eggs, and vanilla. With a wooden spoon stir together the liquid ingredients and gradually stir the dry into the wet. Stir until the batter is well combined. The dough will become very stiff, and you may need to use your hands to combine it. Divide the dough into thirds. 3. With your hands, shape each third of dough into an 8-inch log. Place each log on the baking sheet and flatten them into rectangular loaves about 2 1/2 inches wide. The loaves need to be 2 to 3 inches apart on the pan. Place the pan in the oven. Bake until the biscotti loaves are almost done but still soft, 18 to 20 minutes. Remove the pan from the oven and let the loaves cool on the pan for 5 minutes. Transfer them with a metal spatula to a cutting board and cut diagonally with a bread knife into 3/4-inch slices. Turn the slices cut side down on the baking pan and return the pan to the oven to bake 8 to 10 minutes longer, or until crisp. 4. Remove the pan from the oven, and transfer the biscotti to wire racks to cool, 20 minutes. You may serve them as is, or dust them with confectioners' sugar (place the sugar in a large zipper-lock bag, add a few biscotti at a time, shake, then remove). Or you may dip an end of each biscotti into melted chocolate, or drizzle melted chocolate over the tops of biscotti.