Christmas Low Fat White Chocolate Walnut Brownie Biscotti Food

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BROWNIE BISCOTTI



Brownie Biscotti image

requested recipe. I haven't tried yet myself, as biscotti are very easy to make one a regular basis...I will post some of my biscotti recipes...look for Cherry chocolate Biscotti, and my Special K Biscotti recipes....

Provided by andypandy

Categories     Dessert

Time 50m

Yield 30 slices

Number Of Ingredients 5

1 (22 ounce) box brownie mix
8 tablespoons melted butter
2 large beaten eggs
1 cup all-purpose flour
3/4 cup brazil nuts or 3/4 cup nuts, of your choice

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.

Nutrition Facts : Calories 165.8, Fat 9.1, SaturatedFat 3.1, Cholesterol 22.2, Sodium 93.4, Carbohydrate 20.5, Fiber 0.4, Sugar 0.1, Protein 2.3

BROWNIE BISCOTTI



Brownie Biscotti image

I got this from the Single Momz website, a great place to visit. Kids adore this, makes a great gift in a coffee mug and some ribbon.

Provided by Mirj2338

Categories     Dessert

Time 1h10m

Yield 30 cookies

Number Of Ingredients 11

1/3 cup butter
2/3 cup white sugar
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa
1 3/4 cups all-purpose flour
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped nuts
1 beaten egg yolk
1 teaspoon water or 1 teaspoon milk

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.

Nutrition Facts : Calories 91.8, Fat 4.2, SaturatedFat 2.1, Cholesterol 25.8, Sodium 52, Carbohydrate 12.8, Fiber 0.8, Sugar 6.2, Protein 1.8

PEPPERMINT BISCOTTI



Peppermint Biscotti image

Dipped in melted chocolate and rolled in crushed peppermint candy, these flavorful biscotti are a favorite. They are among the many sweets I make for Christmas. —Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
3/4 cup sugar
3 large eggs, room temperature
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candies
FROSTING:
2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candies

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake 12-15 minutes or until firm. Remove to wire racks to cool., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each slice into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

BROWNIE ALPINE BISCOTTI



Brownie Alpine Biscotti image

"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 package fudge brownie mix (13-inch x 9-inch size)
3/4 cup ground almonds
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1 large egg plus 3 large egg whites
1 teaspoon almond extract
1/4 cup sliced almonds, optional
3 ounces white baking chocolate, optional

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.

Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 182mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.

CHRISTMAS BISCOTTI



Christmas Biscotti image

A colorful red and green dotted biscotti.. I love it and I don't really like biscotti. My mother said to make her this if nothing else for Christmas!

Provided by Mary in NJ

Categories     Dessert

Time 1h10m

Yield 48 cookies

Number Of Ingredients 11

1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons orange zest
2 1/4 cups flour, all-purpose
1 1/2 teaspoons baking powder
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup dried cranberries
2/3 cup raw pistachio nut

Steps:

  • Preheat oven to 350 degrees.
  • Butter and flour a baking sheet.
  • In a bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs, vanilla, and orange zest until blended.
  • In another bowl, stir together the flour, baking powder, cloves and salt.
  • Add the flour mixture to the butter mixture and beat until blended.
  • Stir in cranberries and pistachios.
  • Divide the dough in half.
  • One at a time, place the 2 dough portions on the prepared baking sheet and form each into a log about 1/2 inch high, 1 1/2 inches wide and 14 inches long.
  • Space logs at least 2 inches apart.
  • Bake the logs for 25-30 minutes or until set and light brown.
  • Transfer to a cutting board and let cool 6-8 minutes.
  • Reduce the oven temperature to 300 degrees.
  • Using a very sharp knife, cut the logs in the diagonal into slices 3/8 inch thick.
  • Stand the slices upright on the baking sheet and return the sheet to the oven for 15 minutes to dry the cookies thoroughly.
  • Transfer to racks to cool.
  • Store the cookies in an airtight container for up to 4 weeks.

CHOCOLATE WALNUT BISCOTTI



Chocolate Walnut Biscotti image

I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.

Provided by justcallmetoni

Categories     Dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 9

4 ounces semisweet chocolate, coarsely chopped (try a dark chocolate for a more intense chocolate flavor)
1 cup granulated sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
2 1/4 cups coarsely chopped walnuts

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.

Nutrition Facts : Calories 138.8, Fat 8.4, SaturatedFat 2, Cholesterol 18.6, Sodium 70, Carbohydrate 15.2, Fiber 1.7, Sugar 7, Protein 3.4

BROWNIE ALPINE BISCOTTI



Brownie Alpine Biscotti image

"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look. From Taste of Home 25 top favorites! A reviewer said she love them but makes them without the white chocolate because they store better.

Provided by Sharon123

Categories     Dessert

Time 1h5m

Yield 2 1/2 dozen

Number Of Ingredients 9

1 (20 ounce) package fudge brownie mix
3/4 cup ground almonds
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1 egg
3 egg whites
1 teaspoon almond extract
1/4 cup sliced almonds (optional)
3 ounces white baking chocolate (or dark chocolate) (optional)

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



Brownie Biscotti image

Daintily drizzled with white chocolate, these eye-catching biscotti are loaded with chocolate chips and crunchy almonds. "They look so pretty in a holiday gift basket with an assortment of hot chocolate and teas," notes Amber Sumner of Congress, Arizona.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 13

1/2 cup butter, melted
3 eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/3 cups sugar
3/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup unblanched almonds, toasted and coarsely chopped
1/2 cup miniature semisweet chocolate chips
DRIZZLE:
1/2 cup white baking chips
1-1/2 teaspoons shortening

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.

Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

BROWNIE BISCOTTI



Brownie Biscotti image

A chocolate version of an Italian favorite. You can substitute milk for the water in the egg wash, if you wish.

Provided by PA.GRANNY

Categories     World Cuisine Recipes     European     Italian

Time 1h55m

Yield 30

Number Of Ingredients 11

⅓ cup butter, softened
⅔ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 teaspoons baking powder
½ cup miniature semisweet chocolate chips
¼ cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
  • Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
  • Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
  • Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

Nutrition Facts : Calories 91.2 calories, Carbohydrate 12.6 g, Cholesterol 24.7 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 52.7 mg, Sugar 6.1 g

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