Chocolate Biscotti Recipe

Chocolate Biscotti Recipe

4 oz. unsweetened chocolate
1/2 cup butter
1/2 teaspoon vanilla extract
3 large eggs
1-1/4 cups sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup hazelnuts or walnuts, chopped
1 egg white, lightly beaten

Melt chocolate and butter in a heavy saucepan over low heat.

Beat eggs at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes). Add chocolate mixture, stirring until blended.

Combine flour and baking powder; stir into chocolate mixture. Stir in nuts.

Flour hands, and form dough into a 13-inch log. Place on a lightly greased baking sheet. Brush with egg white. Bake at 350 degrees F for 45 minutes; cool on a wire rack.

Cut log with a serrated knife crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie sheet. Bake at 350 degrees F for 10 minutes on each side. Remove to wire racks to cool.

Chocolate Chip Biscotti Recipe

1-1/4 cups all-purpose flour
1/2 cup semisweet mini-chocolate chips
1/3 cup sugar
3/4 teaspoon baking powder
1 tbsp. water
1 teaspoon vanilla extract
1 egg
1 egg white

Combine first 4 ingredients in a large bowl. Combine water, vanilla, egg, and egg white; add to flour mixture, stirring until well-blended (dough will be dry.)

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 350 degrees F for 25 minutes. Remove roll from baking sheet to wire rack, and let cool 10 minutes.

Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 10 more minutes.

Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet; let cool completely on wire rack.

Peanut Chocolate Biscotti Recipe

2-1/4 cups all-purpose flour
2-1/4 teaspoon baking powder
1/3 cup butter, room temperature
2/3 cup granulated sugar
3 large eggs, room temperature
1/2 cup (3 oz.) semisweet-chocolate chips, melted
1 teaspoon vanilla extract
3/4 cup unsalted dry roasted peanuts, chopped
1/2 cup mini-size M&M's candies
White from 1 large egg

Mix flour and baking powder.

Beat butter and sugar in a large bowl with electric mixer until blended. Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture, peanuts, and mini-size candies.

Divide dough in half (2 cups per half). Wrap in plastic wrap and refrigerate 3 hours or until firm enough to handle.

Heat oven to 350 degrees F. Lightly grease one large cookie sheet. With a fork, lightly beat egg white in a small bowl.

Put both pieces off dough on cookie sheet, about 4 inches apart. With floured hands, shape into 14x1-1/2-inch logs. Brush with egg white. Bake 25 to 30 minutes until firm when pressed in center. (Tops may crack slightly.)

Remove cookie sheet from oven to a wire rack. (Leave oven on.) Let logs cool 10 minutes, then slide them onto a cutting board. With a large serrated knife, cut each log diagonally in 30 slices.

Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer, turning once, until dry and lightly toasted. Cool completely on cookie sheets on wire rack. Store airtight up to 1 month or freeze.

White Chocolate Chip Biscotti Recipe

2-1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3 teaspoon baking powder
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup butter, softened
3 eggs
1 cup white chocolate chips

Heat oven to 350 degrees F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray.

Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa, and baking powder; mix well.

In large bowl, combine sugar, brown sugar, and butter; beat well. Add flour mixture; mix well. Stir in white chocolate chops.

With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. Bake at 350 degrees F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch.

Place rectangles on wire racks; cool 5 min. Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2-inch slices; place, cut side up, on cookie sheet. Bake at 350 degrees F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.

Walnut Chocolate Biscotti Recipe

2 cups walnut halves (about 8 oz.)
3 oz. unsweetened chocolate
5 tbsp. plus 1 teaspoon unsalted butter
2 cups flour
2 teaspoon baking powder
3 eggs
1 cup sugar
1 teaspoon grated orange zest

Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and toast until golden brown, about 10 minutes. Let cool and then chop coarsely.

In a double boiler over simmering water, melt the chocolate and butter together. Remove from the heat and stir until smooth. Let cool for 10 minutes.

Sift together the flour and baking powder. In a large bowl, beat the eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in the cooled chocolate until blended. Stir in the flour and baking powder until incorporated. Fold in the chopped walnuts.

Divide the dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Butter a large cookie sheet and preheat the oven to 350 degrees. Shape each half of the dough into a 14 x 2-1/2-inch log. Place about 4 inches apart on the prepared pan. Smooth the tops and sides with a rubber spatula. Bake for 40-45 minutes, or until the logs are firm when pressed in the center. Remove the baking sheet from the oven. Do not turn off the oven.

Slide the logs onto a cutting board. With a large knife, cut each log diagonally into 1/2-inch slices. Stand the slices upright on edge on the prepared cookie sheet. Return to the oven and bake for 15 minutes longer, or until crisp. Transfer to wire racks to cool completely.