Fantastic Double Chocolate Pecan Biscotti Food

DOUBLE CHOCOLATE PECAN BISCOTTI

Steps:

• Pre-heat oven to 350F and line a large baking sheet with parchment paper.
• In a large bowl, cream together the butter, oil and sugar using an electric whisk.
• Add the eggs and vanilla and whisk until fluffy and pale (1 min).
• Sift in the flour, cocoa powder, coffee powder, baking soda and cinnamon. Fold this in to combine.
• Then fold in the toasted nuts and chocolate chips.
• Divide the dough in half and turn each one out onto a floured surface and roll each half into a log and patting down slightly to form the dough to approximately 2 inches wide by 14 inches long by 1 1/2 inches high.
• Place each log on to the prepared baking sheet several inches apart.

FANTASTIC DOUBLE CHOCOLATE-PECAN BISCOTTI

Steps:

• Set oven to 350 degrees.
• Butter and flour a large baking/cookie sheet.
• In a small bowl whisk together flour, cocoa powder, baking soda and salt.
• In another large bowl with an electric mixer beat together 1/4 cup plus 2 tablespoons softened butter with 1-1/4 cups sugar until light and fluffy (about 5 minutes).
• Add in eggs and beat until well combined.
• Stir in flour mixture to form a stiff dough.
• Stir in chopped pecans and mini chocolate chips; mix to combine.
• Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).
• On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).
• Sprinkle with confectioners sugar.
• Bake logs for 35 minutes or until slightly firm to the touch.
• Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.
• Cut the logs diagonally into about 3/4-inch slices.
• Place back on the baking sheet.
• Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).
• Cool on a rack.

DOUBLE-CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°F. Spray two 9x5x3-inch metal loaf pans with nonstick spray.
• Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs, then chocolate syrup. Beat in flour, baking powder and salt (dough will be soft). Stir in chocolate chips and nuts. Spread half of batter in each prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Turn loaves out onto rack and cool 15 minutes. Reduce oven temperature to 300°F.
• Using long serrated knife, cut each warm loaf crosswise into 1/2- to 3/4-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake 10 minutes. Turn slices over. Bake until just golden, about 10 minutes. Cool biscotti completely. Store airtight at room temperature up to 3 days.

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 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 WALNUT BISCOTTI

Steps:

• Preheat oven to 350°F. and butter and flour a large baking sheet.
• In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
• On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
• On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

DOUBLE DARK-CHOCOLATE AND GINGER BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
• With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
• With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
• Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

CARAMEL PECAN BISCOTTI

Steps:

• In a large bowl, beat sugar, oil and caramel syrup until blended. Beat in eggs; stir in 1/3 cup pecans. Combine flour and baking powder; gradually add to sugar mixture and mix well (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 375° for 25-30 minutes or until light brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 5 minutes on each side or until golden brown. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Dip tip of each cookie into chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate for 5-10 minutes or until set., In a small heavy saucepan, heat caramels and cream over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Drizzle over biscotti; sprinkle with remaining pecans. Refrigerate for 10-15 minutes or until caramel is set. Store in an airtight container.

BUTTER PECAN BISCOTTI

Steps:

• In a large bowl, beat the cake mix, flour, butter, eggs, syrup, coffee granules and vanilla until well blended (dough will be very thick). Fold in chips. Divide dough in half. , On an ungreased baking sheet, shape each portion into a 12x2-in. rectangle. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 10-15 minutes or until firm. Remove to wire racks to cool completely., In a small bowl, combine confectioners' sugar and coffee. Drizzle over biscotti; sprinkle with pecans. Let stand until set. Store in an airtight container.

CHOCOLATE PECAN BISCOTTI

Steps:

• Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.
• Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
• When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,