CHOCOLATE-CHIP BISCOTTI
Make and share this Chocolate-Chip Biscotti recipe from Food.com.
Provided by Alan in SW Florida
Categories Dessert
Time 1h25m
Yield 5 dozen biscotti
Number Of Ingredients 10
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.
Nutrition Facts : Calories 783.2, Fat 38.2, SaturatedFat 14.4, Cholesterol 136, Sodium 318.4, Carbohydrate 104, Fiber 5, Sugar 59.8, Protein 14.1
ESPRESSO CHOCOLATE CHIP BISCOTTI
These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 22 to 24 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
- Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
- Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
- Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.
CHOCOLATE CHIP BISCOTTI
Make and share this Chocolate Chip Biscotti recipe from Food.com.
Provided by Cheffet22
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 81.7, Fat 3, SaturatedFat 1.7, Cholesterol 13.7, Sodium 37.1, Carbohydrate 13.2, Fiber 0.4, Sugar 8.1, Protein 1.2
CHOCOLATE CHIP BISCOTTI
With a hint of apricots, these chocolate chip biscotti taste great alongside a cup of coffee or tea.Friends and family are always happy to receive a batch for Christmas.-Theresa Smith, Lee, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CHIP BISCOOKIE
Holiday season is synonymous with cookies, and the most well-loved cookie of childhood is probably the chocolate chip variety. This recipe is part cookie, part biscotti. It's sweet and soft enough to eat like a cookie, but hard enough to be perfect for coffee dipping.
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h10m
Yield about 20 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Line a large rimmed baking sheet with parchment. Sift the flour, baking powder and salt in a medium bowl and set aside.
- Cream the butter, granulated sugar and brown sugar in a second medium bowl using a hand mixer on high speed, about 3 minutes. Add one egg at a time, making sure to mix well before each addition. Add the vanilla and almond meal and mix.
- Add the flour mixture to the egg mixture and beat until combined. The dough will be thick and sticky. Fold in the chocolate chips and pecans.
- Transfer the dough to a lightly-floured surface; divide in half. Using floured hands, shape each piece of dough into a log about 10-inches long. Brush off excess flour; transfer the logs to the prepared baking sheet, spaced 5 inches apart. Flatten each log into a 2-inch-wide strip. Bake until browned and set, about 20 minutes. Transfer to a rack; let cool for 10 minutes.
- Reduce the oven temperature to 300 degrees F.
- Transfer the biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3-inch-thick slices. Arrange the slices cut-side down on baking sheets. Bake the biscotti, rotating the baking sheets halfway through, until crisp, about 30 minutes. Transfer the baking sheets to racks and let cool completely.
- Biscookies can be made 3 days ahead. Store in an airtight container at room temperature.
CHOCOLATE CHOCOLATE CHIP BISCOTTI
Make and share this Chocolate Chocolate Chip Biscotti recipe from Food.com.
Provided by Ethans Mom
Categories Dessert
Time 50m
Yield 20 biscotti
Number Of Ingredients 9
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!
Nutrition Facts : Calories 155.4, Fat 5.5, SaturatedFat 3.2, Cholesterol 27.2, Sodium 50.6, Carbohydrate 25.3, Fiber 1, Sugar 14.7, Protein 2.4
CHOCOLATE CHIP BISCOTTI
Slightly adapted from Full Measure of Happiness.(http://www.fullmeasureofhappiness.com/2012/02/11/chocolate-chip-biscotti/)
Provided by cnvee
Categories Dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees.
- Mix all dry ingredients, then add in the vanilla and the eggs. Mix until just combined, then add in the walnuts and chocolate chips.
- Divide the dough in half and form into two logs the length of your greased baking sheet. Flatten each slightly, being sure to leave room between the logs as they will spread a little in the oven.
- Bake for 1 hour, then remove from oven and allow to cool for a few minutes.
- Slice each loaf into 2 inch thick pieces, and arrange them on their sides on the baking sheet.
- Return to the oven for 10-30 minutes, depending on how dry you prefer your biscotti. (I leave mine in for the bare minimum because I don't like a totally crispy cookie).
Nutrition Facts : Calories 112.8, Fat 3.3, SaturatedFat 1, Cholesterol 23.2, Sodium 64.1, Carbohydrate 19, Fiber 0.7, Sugar 10.4, Protein 2.4
NUTTY CHOCOLATE CHIP BISCOTTI
Make and share this Nutty Chocolate Chip Biscotti recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 1h50m
Yield 40 biscotti, 40 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F & grease & flour a large cookie sheet.
- In large bowl, break up cookie dough.
- Sprinkle vanilla & rum extract over dough & mix well.
- Stir toasted almonds into dough.
- Divide dough into 4 equal portions, shaping each into an 8"x1" log.
- Place logs 3 inches apart on prepared cookie sheet, then flatten each to about 1 1/2 inches wide.
- Bake 15-20 minutes or until golden brown, then cool for 15 minutes.
- Reduce oven temperature to 200 degrees F.
- With serrated knife, cut each log into 10 slices, then place slices, cut side down on the same cookie sheet.
- Return to oven & bake another 45 minutes to 1 hour, depending on how crisp you want the biscotti to be.
- Remove from cookie sheet & cool completely, about 20 minutes.
- Meanwhile, place chocolate chips in small microwavable bowl & microwave on high for 1 minute.
- Stir, then microwave an additional minute, stirring every 15 seconds.
- When chips are melted, dip about 1/4 of one end of each biscotti into melted chocolate, then set each on a waxed-paper-covered cookie sheet.
- Refrigerate at least 10 minutes to set the chocolate before storing in an airtight container.
Nutrition Facts : Calories 108.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 3.1, Sodium 44.7, Carbohydrate 11.5, Fiber 1.1, Sugar 2.6, Protein 1.9
More about "ginger chocolate chip biscotti food"
GINGER BISCOTTI RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (24)Total Time 1 hr 30 minsServings 16
- Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the butter, sugar, salt, spices, vanilla, and baking powder until the mixture is smooth and creamy., Beat in the eggs; the batter may look slightly curdled., At low speed of your mixer, add the flour and crystallized ginger, stirring until smooth; the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon., Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14"-long.
- Using your wet fingers, smooth the top and sides of the log., Bake the dough for 25 minutes., Remove it from the oven, and allow it to cool on the pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you're doing in the kitchen., Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top.
- Softening the crust just this little bit will make slicing the biscotti much easier., Reduce the oven temperature to 325°F., Wait another 5 minutes, then use a serrated knife to cut the log into 1/2" to 3/4" slices.
CHOCOLATE CHIP BISCOTTI RECIPE - THE MONDAY BOX
From themondaybox.com
CHOCOLATE CHIP BISCOTTI | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
CHOCOLATE CHIP BISCOTTI (CANTUCCI) - AN ITALIAN IN MY …
From anitalianinmykitchen.com
BOURBON ORANGE BISCOTTI
From inspiredbycharm.com
CHOCOLATE-ORANGE BISCOTTI RECIPE | BON APPéTIT
From bonappetit.com
SIX EASY COOKIE RECIPES FOR CHRISTMAS OR ANY TIME OF YEAR | THE STATE
From thestate.com
BROWNED BUTTER ALMOND BISCOTTI RECIPE - TODAY.COM
From today.com
GINGERBREAD BISCOTTI • KROLL'S KORNER
From krollskorner.com
CHOCOLATE CHIP BISCOTTI - FRESH APRIL FLOURS
From freshaprilflours.com
CHOCOLATE CHIP BISCOTTI - EASY DESSERT RECIPES
From easydessertrecipes.com
GLUTEN FREE CHOCOLATE CHIP BISCOTTIS - UNBOUND WELLNESS
From unboundwellness.com
CHOCOLATE CHIP BISCOTTI RECIPE - FOOD.COM
From food.com
CHOCOLATE CHIP AND ALMOND BISCOTTI — UNWRITTEN RECIPES
From unwrittenrecipes.com
CHOCOLATE CHOCOLATE CHIP BISCOTTI RECIPE - FOOD.COM
From food.com
RECIPE: BEST CHOCOLATE CHIP COOKIES, PERFECT FOR FREEZING | FORT …
From star-telegram.com
GLUTEN-FREE CHOCOLATE ALMOND BISCOTTI - MINIMALIST BAKER RECIPES
From minimalistbaker.com
GINGER-CHOCOLATE CHIP BISCOTTI RECIPE
From recipeland.com
CHOCOLATE CHIP BISCOTTI - CASUAL FOODIST
From casualfoodist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love