ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
- Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
- Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams
KAHLUA CHOCOLATE ALMOND BISCOTTI
This is a tasty cookie with a chocolatey-nutty crunch and mild Kahlua flavor. These are perfect for coffee with or without added Kahlua (I have tried them both ways!). ;-) In the photo, my cookies are twice glazed. I used Nestle's Dark Chocolate and spread it lightly along the side of each cookie. Then, I piped white...
Provided by Sea Sun
Categories Other Snacks
Time 2h5m
Number Of Ingredients 12
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.
KAHLUA ALMOND BISCOTTI
Make and share this Kahlua Almond Biscotti recipe from Food.com.
Provided by Wendy Griffin
Categories Dessert
Time 1h10m
Yield 30 biscotti, 30 serving(s)
Number Of Ingredients 8
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
Provided by Food Network
Categories dessert
Time 1h40m
Yield 2 logs/24 total pieces
Number Of Ingredients 10
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 HOT CHOCOLATE
Make and share this Kahlua Hot Chocolate recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Beverages
Time 8m
Yield 6 cups (approx)
Number Of Ingredients 8
Steps:
- Heat the chocolate, milk and half and half cream over medium heat in a heavy saucepan, stirring until the chocolate has melted.
- Whisk until the mixture is hot and frothy.
- Add in sugar if desired.
- Add in the Kahlua and vanilla; contine to whisk until the mixture is hot.
- Remove from heat.
- Pour into mugs and top with whipped cream.
- Garnish with shaved chocolate.
- Delicious!
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
These are great dipped in coffee or eaten by themselves. They make a nice gift when put in a large coffee mug.
Provided by johnvac52
Categories Dessert
Time 1h20m
Yield 48 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 125.3, Fat 5.8, SaturatedFat 2.6, Cholesterol 23.4, Sodium 89.8, Carbohydrate 16.6, Fiber 0.8, Sugar 8.5, Protein 2.2
More about "kahlua chocolate almond biscotti food"
CHOCOLATE ALMOND BISCOTTI RECIPE
From hersheyland.com
Servings 30Total Time 2 hrs 30 minsCategory Tags
- Heat oven to 350°F. Beat butter and sugar in large bowl until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be thick.) Stir in almonds with wooden spoon.
- Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart.
- Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut logs diagonally using a sawing motion, into 1/2-inch thick slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet.
- Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired.
CHOCOLATE-DIPPED ALMOND BISCOTTI - SALLY'S …
From sallysbakingaddiction.com
4.7/5 (19)Category CookiesCuisine ItalianTotal Time 1 hr 45 mins
- Read the recipe in full, as well as looking at the photos below this recipe, before beginning. Doing both will help get you started.
- Preheat oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats. Spread almonds on one sheet (keep the other one set aside) and toast for 15 minutes, stirring twice during that time. Remove toasted almonds from the oven and turn the oven up to 350°F (177°C). Rinse/wipe off the one baking sheet so you can use it again for the biscotti.
- Pulse the toasted almonds in a food processor or blender until very coarsely chopped. Set 1 cup of chopped toasted almonds aside. Pulse the remaining chopped toasted almonds until they are a little more fine. These will be what you sprinkle on top of the chocolate. Set them aside too.
- In a large mixing bowl, whisk flour, brown sugar, baking powder, cinnamon, and salt together. Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly. Gently toss in the 1 cup of coarsely chopped almonds. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened.
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