Double Chocolate Almond Biscotti Food

DOUBLE CHOCOLATE HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
• In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
• On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
• Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

DOUBLE CHOCOLATE BISCOTTI

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.

DOUBLE CHOCOLATE ALMOND BISCOTTI

Steps:

• Preheat oven to 350°.
• Combine flour, cocoa, baking powder and salt.
• Beat butter and sugar until light and fluffy. Beat in eggs, vanilla and almond extracts.
• Mix in the flour mixture in stages. Stir in almonds and chocolate chips.
• Shape dough into 2 logs 3 inches wide and about 12-14 inches long.
• Place on ungreased baking sheet 3 inches apart.
• Bake for 20-30 minutes.
• Cool slightly and cut into 3/4-inch diagonal slices.
• Bake again for 10 minutes each side.
• Cool on a wire racks.

DOUBLE CHOCOLATE MOCHA BISCOTTI

Steps:

• In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
• Pulse until ingredients are well combined.
• Pulse in agave nectar until the dough forms a ball.
• Remove dough from food processor and work in dark chocolate with your hands.
• Form dough into 2 logs on a parchment lined baking sheet.
• Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
• Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
• Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
• Remove from oven and allow to cool, set, and become crispy.
• Serve.

DOUBLE ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F and line baking sheets with parchment.
• Grate almond paste and butter into a medium bowl.
• Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
• Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
• Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
• Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
• Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
• Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
• Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
• Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).