Chocolate Nut Biscotti Recipes

GHIRARDELLI CHOCOLATE NUT BISCOTTI

Steps:

• Preheat oven to 325°F.
• Lightly grease and flour large baking sheet (I sprayed with Pam).
• In a small bowl,stir the eggs,instant coffee and vanilla until well blended; set aside.
• In a medium bowl, mix flour, baking powder and salt; set aside.
• In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
• Beat in egg mixture.
• Gradually add the flour mixture, beating well after addition.
• Stir in chocolate and nuts.
• Divide the dough into 2 equal portions.
• On a lightly floured surface, shape the dough into 2 logs, each 14" long, 1-1/2" wide, and 1" thick.
• Place the logs on baking sheet.
• Bake for 25 minutes or until lightly browned.
• Set the baking sheet on a wire rack to cool 10 minutes.
• Remove the logs to cutting board (I usually just cut them on the cookie sheet). Cut with serrated knife, cut diagonally into 1/2 inch thick slices.
• Place slices 1/2 inch apart upright (not on sides).
• Bake 12 to 15 minutes or until slightly dry.
• Remove to rack to cool.
• I leave mine on cookie, let cool.
• Then drizzle with melted chocolate (I melt chocolate in microwave).
• The chocolate is just my addition - so good with a cup of coffee.
• Store biscotti in air tight container.

CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
• In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
• In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
• In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
• Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
• Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
• Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
• Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
• Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
• Leave the oven set at 300°F.
• Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
• Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
• Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
• Transfer the cookies to wire racks to cool.
• Store in an airtight container at room temperature for up to 1 month.

ITALIAN NUT BISCOTTI

Steps:

• In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
• In another bowl, stir together flour and baking powder.
• Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
• Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
• Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets.
• Place loaves parallel and 4 inches apart,(this make 6 loaves).
• Bake in a 375 degrees oven for 20 minutes or until lightly browned.
• Remove loaves from oven and let cool on baking sheets until you can touch them.
• Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
• Bake 375 degree oven for 15 more minutes or until lightly toasted.
• Transfer to racks to cool;Store air tight container.

CHOCOLATE NUT CRANBERRY ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk together all dry ingredients (first 7 ingredients listed).
• In a small bowl, whisk egg.
• Add coffee, milk and vanilla.
• Mix well.
• Add egg mixture to dry ingredients.
• If resulting mixture is too dry, add a little more coffee (1/4 tsp at a time).
• Add chips, nuts and cranberries.
• Turn dough onto well-floured board and with floured hands, form into 2 logs, each about 13-14 inches long and 3 1/2 inches wide.
• Bake on greased and floured (or parchment-lined) baking sheet for 20-25 minutes.
• Remove from oven (reduce oven temperature to 300 degrees at this point) and let cool for 8 minutes.
• Using serrated knife, cut on a diagonal into 1/2 inch pieces.
• Lay, cut side down, on baking sheet and bake another 6-8 minutes, one side only.
• For a harder biscotti, bake 5 minutes EACH side.