Kahlua Chocolate Almond Biscotti Food

KAHLUA ALMOND BISCOTTI

Steps:

• In a large mixing bowl, mix sugar and melted butter.
• Add Kahlua and anise extract.
• Beat in the eggs and stir in the nuts.
• Sift dry ingredients together in separate bowl.
• Gently stir dry ingredients into sugar mixture until well blended.
• Cover and chill about three hours.
• Preheat oven to 375 F.
• Shape dough into three loaves 2 inches wide and 1/2-inch thick.
• Place loaves well spaced on greased cookie sheet.
• Bake 20 minutes or until brown.
• Cool 5 minutes, cut in diagonal slices 1/2-inch thick.
• Arrange slices on cut sides.
• Bake 8 minutes each side at 375F until lightly browned. Cool on wire racks.

CHOCOLATE ALMOND BISCOTTI

Steps:

• Position the oven racks so that they are evenly spaced, with one rack in the center. Preheat the oven to convection bake at 325°F. Line a cookie sheet with parchment paper.
• In a medium bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Put the chocolate and 1/2 cup of the flour mixture in the bowl of a food processor fitted with the steel blade. Process for 1 minute, until the chocolate is very finely ground. Remove from the processor and mix with the remaining flour mixture.
• In the bowl of an electric mixer, beat the eggs and sugar together at high speed until pale and thick. Beat in the vanilla and almond extract. Reduce the speed and gradually mix in the flour and chocolate mixture. Turn off the mixer and stir in the almonds.
• Divide the dough in half. Shape each part into a log 12 to 14 inches long and 2 inches wide and place on the prepared cookie sheet, spacing the logs at least 4 inches apart. Bake in the center of the oven for 20 to 25 minutes, until firm to the touch.
• Remove the cookie sheet from the oven and place it on a wire rack to cool for 10 minutes. Reduce the oven temperature to 275°F.
• Slide the baked logs onto a cutting board. Using a long serrated knife, cut each log diagonally into 1/2-inch slices. Arrange the biscotti cut side down on two or three cookie sheets lined with parchment paper. Place them in the oven on multiple racks and bake for 7 to 8 minutes on one side, turning the cookies over to bake for 7 to 8 more minutes. Remove the biscotti to a wire rack and let cool completely. Store them at room temperature in an airtight container for about a month, or freeze them for up to 5 months.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
• On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

KAHLUA CHOCOLATE ALMOND BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees. In medium bowl mix dry ingredients and set aside.
• 2. In a large bowl beat eggs until fluffy. Add sugar, vanilla and Kahlua. Blend until smooth.
• 3. Slowly add dry ingredients. Blend well until dough forms. Fold in nuts. Mixture will be sticky.
• 4. Refrigerate for at least 1 hour.
• 5. Grease two pans or spray with non-stick cooking spray. Divide batter in half onto the two pans. Form batter into logs about 4 x 12 and 1/2 inch thick.
• 6. Bake 20 minutes. Cool for about 20 minutes. Slice and bake another 20 minutes. Turn slices over and bake 15 minutes more. Cool completely and glaze to decorate.