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.
CHOCOLATE NESTS
Steps:
- Melt the chocolate and coconut oil in a bowl in the microwave 2 to 3 minutes. Coat the pretzel sticks in the chocolate and arrange them into nests on a parchment or wax paper-lined surface. Refrigerate for 10 minutes to set, then add the chocolate egg candies.
NESTLES CHOCOLATE ALMOND BISCOTTI
I got this recipe many years ago when Nestle did a yearly calendar filled with recipes. You had to save up your chocolate chip bags and mail them in. This was one of my favorite recipes.
Provided by Kerena
Categories Dessert
Time 1h44m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 14
Steps:
- PREHEAT oven to 325°F Grease 1 large or 2 small baking sheet(s).
- MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
- COMBINE flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat granulated sugar, brown sugar, butter, vanilla extract and almond extract until crumbly. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in nuts. Refrigerate for 15 minutes or until firm.
- SHAPE dough with floured hands into two 9 x 3-inch logs on prepared baking sheet(s).
- BAKE for 40 to 50 minutes or until wooden pick inserted in center of each log comes out clean. Cool on baking sheets for 15 minutes. Slide logs onto cutting board and cut diagonally into 3/4-inch slices. Return to baking sheet(s) cut side down. Bake turning biscotti over halfway through, for 20 minutes or until dry. Remove to wire racks to cool completely.
- LINE baking sheet(s) with waxed paper.
- DIP biscotti halfway into Chocolate Coating; shake off excess. Place on prepared baking sheet(s). Refrigerate for 10 minutes or until chocolate is set. Store in airtight containers in cool place or in refrigerator.
- FOR CHOCOLATE COATING: MICROWAVE remaining 1 cup morsels and 2 tablespoons vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at 10- to 15-second intervals, stirring just until smooth.
Nutrition Facts : Calories 108.3, Fat 4.8, SaturatedFat 1.6, Cholesterol 22.7, Sodium 70, Carbohydrate 14.6, Fiber 0.9, Sugar 7.1, Protein 2.4
CHOCOLATE ALMOND BRICKLE
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
- Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
- Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
- Refrigerate for about 20 minutes. Break into bite-size pieces.
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
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
ALMOND BISCOTTI
I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles 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 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
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- 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.
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- Combine flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat granulated sugar, brown sugar, butter, vanilla extract and almond extract until crumbly.
- Bake for 40 to 50 minutes or until wooden pick inserted in center of each log comes out clean. Cool on baking sheets for 15 minutes. Slide logs onto cutting board and cut diagonally into 3/4-inch slices.
- Microwave remaining 1 cup morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape.
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