Easy Almond Biscotti Wchocolate Drizzle Food

EASY ALMOND BISCOTTI W/CHOCOLATE DRIZZLE

Steps:

• 1. FIRST IN FOOD PROCESSOR CHOP ALMONDS...THEN FINELY CHOP OTHER HALF OF ALMONDS. PUT IN BOWL N SET ASIDE. LINE COOKIE SHEET WITH PARCHMENT PAPER.
• 2. IN A BOWL BEAT TOGETHER THE OIL, EGGS, SUGARS N ALMOND EXTRACT. COMBINE THE FLOUR N BAKING POWDER THEN STIR INTO EGG MIXTURE (I USED MIXER AT BEGINN N FINISHED MIXING BY HAND) FINALLY ADD ALMONDS N CONTINUE TO INCORPORATE. PREHEAT OVEN TO 375 FORM DOUGH INTO TWO LONG LOGS (ABOUT 10 INCHES LONG)ON PARCHMENT PAPER LINED COOKIE SHEET N FLATTEN TO 1/2 INCH THICKNESS.
• 3. BAKE FOR 25 MINUTES, UNTIL GOLDEN BROWN. REMOVE FROM COOKIE SHEET N LET COOL UNTIL ABLE TO HANDLE.
• 4. WITH A SERRATED KNIFE CUT 1/2 INCH SLICE ACROSS. PLACE CUT SIDES UP ON COOKIE SHEET N BAKE FOR 6 MIN ON EACH SIDE...TOTAL OF 12 MORE MIN...REMOVE FROM PAN N ONTO PLATE TO COOL.
• 5. MELT CHOCOLATE CHIPS IN MICRO ON 50% POWER MIXING AFTER EVERY 30 SECONDS...DO NOT OVER HEAT OR CHOCOLATE WILL SEIZE....USE FORK N DRIZZLE OVER COOKIES OR TAKE A DIP IN...ENJOY :)

CHOCOLATE-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a cookie sheet and set aside.
• Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
• Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
• Beat in eggs and almond extract.
• Beat in as much of the flour as you can with mixer.
• By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
• On pieces of wax paper, shape dough into two 14 inch long rolls.
• Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
• Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
• Cool on cookie sheet for 1 hour.
• Cut each roll diagonally into 1/2 inch thick slices.
• Place slices, cut sides down, on ungreased cookie sheets.
• Bake 8 minutes.
• Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
• Remove from cookie sheets to wire racks.
• Cool completely.
• If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
• Add 1 teaspoon of shortening to each bowl.
• Microwave on high for 1 minute, stirring once; stir.
• If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
• Dip biscotti into mixtures or drizzle over tops.

CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

Steps:

• Set oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In a bowl whisk together flour with baking powder and salt.
• Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
• Add in the flour mixture, then the cranberries and almonds; mix well to combine.
• Divide the dough in half.
• With floured hands shape the dough in about 9 x 2-inch logs.
• Transfer the logs to prepared baking sheet, spacing evenly.
• In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
• Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
• Cool completely in the baking pan (leave the oven heat on to 350 degrees).
• Transfer the logs to a work surface.
• Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
• Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
• Arrange the sliced biscotti cut side down on the same baking sheet.
• Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
• Transfer biscotti to a rack to cool.
• For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
• Remove from over the water.
• Using a fork, drizzle chocolate over biscotti.
• Let stand until chocolate sets (about 30 minutes).

MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE

Steps:

• Heat oven to 350°F.
• Dissolve coffee crystals in the hot water.
• Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
• Stir in remaining ingredients.
• On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
• Bake about 30 minutes or until center is firm to the touch.
• Cool 15 minutes on the cookie sheet.
• Cut crosswise into 1/2 inch thick slices.
• Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
• Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
• Immediately remove from cookie sheet to a wire rack.
• When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
• Drizzle the chocolate over the biscotti using a spoon.
• When cool, enjoy with a cup of coffee.

ALMOND CHOCOLATE BISCOTTI

Steps:

• Have all ingredients at room temp.
• To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
• Watch carefully as nuts burn quickly.
• Preheat oven to 325 degrees F.
• In a medium bowl, combine the flour, baking powder and cocoa.
• Whisk to combine.
• Add almonds and stir to mix.
• In a large mixing bowl, cream butter, sugar and extract at medium speed.
• Add the eggs and beat until smooth- 2 minutes.
• Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
• Turn the dough onto a lightly floured surface.
• With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
• Line a baking sheet with parchment paper.
• Transfer the log to the paper.
• Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
• Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
• Remove the pan from the oven to a cooling rack.
• Reduce oven temp to 275.
• Allow the log to cool for 15 minutes.
• Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
• With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
• Place the slices cut side down onto baking sheet.
• Bake until dry and crisp 30-35 minutes.
• Remove from oven and allow to cool completely- 1 1/2 hours.
• They will continue to harden as they cool.
• They will store in an airtight container for one week.
• Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
• Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!