Coffee Chocolate Chip Biscotti Diabetic Adaptations Given Food

COFFEE CHOCOLATE CHIP BISCOTTI (DIABETIC ADAPTATIONS GIVEN)

Steps:

• PREHEAT oven to 350°F Grease baking sheet; cover with parchment paper.
• COMBINE water and coffee granules in small bowl; stir until coffee is dissolved.
• COMBINE flour, baking powder and baking soda in small bowl.
• WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs.
• BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
• CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
• BAKE, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.

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 CHIP BISCOTTI

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.

CHOCOLATE CHOCOLATE CHIP BISCOTTI

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!

GLUTEN FREE CHOCOLATE CHIP BISCOTTI

Steps:

• Mix honey, oil, egg, extract and water.
• Stir in remaining 4 ingredients.
• Mix well, form into a ball and then a "log" (about 1 foot long) on a parchment paper lined baking sheet that has been sprayed lightly with cooking spray.
• Bake @350 degrees for 20 minutes.
• Remove from oven and let sit for 10 minutes.
• Lower oven to 300 degrees.
• Slice log into cookie slices and return to oven for 30 minutes.
• Cool on wire rack and store in refrigerator.

ORANGE-PECAN BISCOTTI

Steps:

• Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil and extracts, beating until blended.
• Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
• Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet.
• Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes.
• Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets.
• Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.

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 CHIP BISCOTTI

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.