COCONUT CHOCOLATE ALMOND BISCOTTI
These cookies render the flavors of an Almond Joy candy bar-almond, chocolate, and coconut-in biscotti form. They keep and pack well, making them great for gift-giving.
Provided by Beth Kujawski
Categories Dessert
Yield Yields about 25 biscotti.
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing on medium speed after each addition until incorporated. Mix in the vanilla and then the coconut until well combined. With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the almonds and chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into equal halves and place on the cookie sheet. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes. Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F. Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
Nutrition Facts : Calories 170 kcal, Fat 80 kcal, SaturatedFat 4 g, TransFat 8 g, Carbohydrate 21 g, Fiber 1 g, Protein 3 g, Cholesterol 25 mg, Sodium 60 mg, UnsaturatedFat 4 g
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.
TRIPLE CHOCOLATE ALMOND BISCOTTI
Triple your chocolate satisfaction with this unique biscotti recipe. The perfect mate for your morning coffee, this chocolate biscotti with crunchy almonds is topped with a decadent chocolate drizzle.
Provided by Allrecipes Member
Yield 18
Number Of Ingredients 9
Steps:
- PREHEAT oven to 325 degrees F. Grease baking sheet.
- MICROWAVE 2/3 cup morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 10 to 15 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in large bowl until light and fluffy. Add eggs and almond extract; beat until combined. Stir in melted chocolate. Gradually stir in flour mixture. Stir in slivered almonds and 1/2 cup morsels.
- SHAPE dough with floured hands on prepared baking sheet into 12 x 3-inch log; round top.
- BAKE for 40 minutes or until slightly firm to the touch and cracked on top. Cool on baking sheet for 10 minutes. Slide log onto cutting board and cut into 18 even slices. Return to baking sheet cut side down. Bake for additional 10 to 15 minutes or until firm. Remove to wire rack to cool completely.
- PLACE remaining chocolate morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Cut a tiny corner from bag and drizzle over cooled biscotti. Let stand until drizzle is set. Store in airtight container at room temperature.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 32.6 g, Cholesterol 27.4 mg, Fat 13.7 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 6.5 g, Sodium 114.1 mg, Sugar 16.6 g
TRIPLE CHOCOLATE ALMOND BISCOTTI
This is a decadent biscotti. The recipe comes from the Nestle company to promote their new "chocolatier" chips but any bittersweet chocolate could be subbed. These are rich and chocolate heaven. I have made them a couple of times the directed way and now plan to try different flavorings such as chocolate/orange...yum! This is not a difficult recipe at all.
Provided by JanetB-KY
Categories Dessert
Time 1h20m
Yield 18 cookies
Number Of Ingredients 9
Steps:
- PREHEAT oven to 325º F & grease your baking sheet.
- MICROWAVE 2/3 cup morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 10 to 15 seconds; STIR. The morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- COMBINE flour, baking powder and salt in small bowl.
- Beat sugar and butter in large bowl until light and fluffy; add eggs and almond extract; beat until combined.
- Stir in melted chocolate; gradually stir in flour mixture then stir in slivered almonds and 1/2 cup morsels.
- SHAPE dough with floured hands on prepared baking sheet into 12 x 3-inch log; round top.
- BAKE for 40 minutes or until slightly firm to the touch and cracked on top; cool on baking sheet for 10 minutes.
- Slide log onto cutting board and cut into 18 even slices then return to baking sheet cut side down.
- Bake for additional 10 to 15 minutes or until firm. then remove to wire rack to cool completely.
- Place remaining chocolate morsels in small, heavy-duty plastic bag and microwave on HIGH (100%) power for 30 to 45 seconds; knead.
- Cut a tiny corner from bag and drizzle over cooled biscotti.
- Let stand until drizzle is set and store in airtight container at room temperature.
Nutrition Facts : Calories 219.1, Fat 12.6, SaturatedFat 6, Cholesterol 27.4, Sodium 121.1, Carbohydrate 26, Fiber 3.2, Sugar 9.3, Protein 5.2
LOW FAT DUNKING ALMOND BISCOTTI
These little gems are always the hit wherever I bring them. They are bursting with almond flavor and are wonderful dunked in coffee. They freeze beautifully in an airtight container.
Provided by Wendy
Categories Dessert
Time 1h20m
Yield 50 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the first 4 ingredients in small bowl.
- Beat together the next 4 ingredients.
- Add the flour mixture to the egg mixture and combine on low speed of mixer.
- Add the almonds and chocolate chips.
- Preheat oven to 325.
- Line a large baking sheet with parchment paper.
- Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
- They'll be about 12"- 14" X 2" strips.
- Bake until firm and barley showing color, about 25-30 minutes.
- Cool on rack 10 minutes.
- Lower oven temperature to 300.
- Take the strips and slice them cross-wise into about 1/2" slices.
- Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
- Cool and store in an air tight container.
COCONUT ALMOND BISCOTTI
Make and share this Coconut Almond Biscotti recipe from Food.com.
Provided by kolarsky
Categories Breakfast
Time 1h
Yield 1 piece, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350F and line a half-sheet pan with parchment paper.
- Whisk together the almond meal, cornmeal, coconut flour, baking powder, whey, baking soda, salt, and sugar in a medium bowl. In a separate large bowl, whisk together the coconut oil, almond butter and honey until smooth, then whisk in 1 egg, the milk, vanilla extract, and almond extract. Pour all the dry ingredients into the wet and stir with a wooden spoon until incorporated; let the batter rest for 3 minutes.
- Turn the batter out onto the prepared baking sheet and spread it into a log about 12 inches long by 2 1/2 inches wide; bake 15 minutes. Remove the cookie log from the oven and let it cool 10 minutes, then crumble it into a large bowl. Lightly beat the remaining 3 large eggs, then stir the eggs into the crumbled cookie. Shape the batter into a log about the same size as before and bake until golden, about 20 minutes. Remove from oven and turn oven down to 325°F.
- Cool the cookie log completely, then cut cross-wise into about 1/3 inch-thick slices. Arrange in a single layer on a baking sheet and bake until golden on each side, about 20 minutes per side, flipping once.
- Cool the cookies completely, then serve with coffee.
Nutrition Facts : Calories 146.3, Fat 8.8, SaturatedFat 3.8, Cholesterol 62.4, Sodium 144.9, Carbohydrate 13.2, Fiber 1.6, Sugar 5.8, Protein 4.5
LOW-FAT ALMOND-CINNAMON BISCOTTI
Categories Cookies Dessert Bake Low Fat Almond Summer Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
- Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
- Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.)
TRIPLE CHOCOLATE ALMOND BISCOTTI
These biscotti are bursting with flavor from layers of chocolate and toasted almonds! They always garner high praise and are easier to make than you'd think. I always turn to these biscotti to add an extra special touch to my holiday cookie tray.
Provided by Dan Langan
Categories dessert
Time 2h50m
Yield about 24 biscotti
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Combine the butter with 1/2 cup of the chocolate chips in a small microwave-safe bowl. Microwave in 20-second increments, stirring until smooth and melted. Set aside to cool.
- Place the eggs, sugar, salt, baking soda, baking powder, vanilla and instant coffee in the bowl of a stand mixer and beat with the paddle attachment on medium speed until pale and thickened, about 4 minutes.
- Meanwhile, whisk together the flour and cocoa in a medium bowl and set aside.
- Stop the mixer and add the warm melted chocolate and butter. Mix on medium speed until smooth and combined. Add the dry ingredients and mix on low speed until combined. With the mixer running on low speed, mix in the almonds and another 1/2 cup of the chocolate chips until combined.
- Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide and 1 inch tall. Place the logs on the prepared baking sheet.
- Bake until the logs are firm to the touch and sound hollow when tapped, 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove to a cutting board and slice crosswise with a serrated knife 3/4 inch thick. You should have about 24 biscotti.
- Return the biscotti to the parchment-lined baking sheet, standing each up (with its longest skinny side down). Bake until the centers feel firm, 20 to 25 minutes. Remove from the oven and let cool completely on the baking sheet, then lay the biscotti on their sides.
- Microwave the remaining 1/2 cup chocolate chips in a microwave-safe bowl in 15- to 20-second increments, stirring until smooth and melted. Transfer to a pastry bag (or heavy-duty sandwich bag and snip off a tiny tip); drizzle the chocolate over the cooled biscotti. Enjoy immediately or let set before serving or storing. You can store the biscotti in an airtight container at room temperature for up to 1 week.
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