BROWNIE BISCOTTI
Daintily drizzled with white chocolate, these eye-catching biscotti are loaded with chocolate chips and crunchy almonds. "They look so pretty in a holiday gift basket with an assortment of hot chocolate and teas," notes Amber Sumner of Congress, Arizona.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a large bowl, combine the butter, eggs and vanilla until well blended. Combine the flour, sugar, cocoa, baking powder and baking soda; gradually add to butter mixture just until combined (dough will be crumbly). , Turn dough onto a lightly floured surface; knead in almonds and chocolate chips. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 3-in. log, leaving 3 in. between the logs., Bake until set and tops are cracked, 30-35 minutes. Cool for 15 minutes. Carefully transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place cut side down on ungreased baking sheets. Bake until firm and dry, 20-25 minutes. Remove to wire racks to cool., For drizzle, in a microwave, melt vanilla chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over biscotti.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
BROWNIE BISCOTTI
A chocolate version of an Italian favorite. You can substitute milk for the water in the egg wash, if you wish.
Provided by PA.GRANNY
Categories World Cuisine Recipes European Italian
Time 1h55m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
- Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
- Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
- Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
Nutrition Facts : Calories 91.2 calories, Carbohydrate 12.6 g, Cholesterol 24.7 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 52.7 mg, Sugar 6.1 g
WHITE CHOCOLATE BISCOTTI
Gorgeous white chocolate, apricot, and almond biscotti. So elegant ... and everyone will rave! Serve them plain or drizzled with melted white chocolate. Store in an airtight container.
Provided by Tavisha
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
- Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
- Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
- Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 18.7 g, Cholesterol 15.2 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 112.3 mg, Sugar 11.5 g
CHRISTMAS BISCOTTI
Fragrant orange oil gives a special touch to this biscotti recipe. Great with a cup of coffee on a chilly Christmas morning!
Provided by smarti
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h5m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Blend sugar and butter together using an electric mixer in another bowl. Beat in eggs, orange oil, and vanilla extract until smooth. Sift in flour mixture and beat until completely incorporated. Fold in white chocolate chips, cranberries, and pecans. Divide dough in half and form into rectangles on the prepared cookie sheets.
- Bake in the preheated oven for 15 minutes. Remove from the oven and let cool enough to handle, about 5 minutes; slice into biscotti as desired. Return to the oven and bake until toasted, about 15 minutes per side.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 18.1 g, Cholesterol 26.5 mg, Fat 7.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 94.9 mg, Sugar 9.5 g
CRANBERRY-WALNUT BISCOTTI
Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!
Provided by kfantozzi
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
- Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
- Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15 g, Cholesterol 14 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 30.7 mg, Sugar 6.9 g
MEXICAN CHOCOLATE WALNUT-CHERRY BISCOTTI
I love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. -Nancy C. Evans, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 4g fiber), Protein 5g protein.
CHRISTMAS LOW FAT WHITE-CHOCOLATE WALNUT BROWNIE BISCOTTI
These festive low-fat biscotti are another twist on Julie Van Rosendaal's low-fat biscotti recipe. With only two tablespoons of butter for the entire recipe, you can enjoy your favorite treats this holiday without feeling guilty. Don't forget to divide the dough into two separate loaves or the cookies won't cook evenly. Also, the dough may be more crumbly than traditional biscotti dough. Just use your hands to work it into a log, but be careful not to compact the dough too much. These can be made year round by replacing the colored sugars with white sugar and using plain white chocolate chips. Also try adding peppermint candies and peppermint extract in place of the white chocolate and vanilla respectively. ENJOY!
Provided by Keeferop
Categories Breakfast
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F.
- Combine your dry ingredients (flour, cocoa, baking powder, and salt) with a whisk or fork.
- Beat butter, sugar, egg, egg white, and vanilla in a mixer until smooth.
- Add the dry ingredient mixture to the wet ingredients and stir gently just until combined.
- Fold in white chocolate and walnuts.
- Divide the dough into two even pieces and shape each section of dough into a rectangle that is about 3.5 x 8 inches.
- Place each log a few inches apart onto a sprayed cookie sheet.
- Brush with a egg white/water mixture and top with coarse red and green sugars.
- Bake for 25 minutes or until the top starts to show cracks.
- Cool for 10 minutes while lowering the temperature of the oven to 275°F.
- On a cutting board, begin to cut diagonal slices about 3/4-inch thick or as desired using a SHARP knife. Salvage the ends as much as possible for bite size pieces.
- Place pieces cut side up and cook at 275F for another 20 minutes.
- Flip cookies and bake for another 20 minutes.
- Turn off the oven. Let cool on the baking sheet in the oven with the door open. (This lets them get nice & crispy).
Nutrition Facts : Calories 104.9, Fat 3.7, SaturatedFat 1.8, Cholesterol 12, Sodium 71.2, Carbohydrate 16.6, Fiber 0.7, Sugar 9.2, Protein 2
CHOCOLAVA COOKIES
"This fudgy cookie flattens and crackles open during baking, hence the lava reference." An awesome chocolate fudge cookie recipe by Julie Van Rosendaal.
Provided by Izzy Knight
Categories Dessert
Time 45m
Yield 24 ball
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- In large bowl, combine flour, sugars, cocoa, baking powder, and salt, breaking up any lumps.
- Stir in butter until mixture is combined and crumbly.
- Add egg whites and vanilla, stir by hand until dough comes together.
- Place a few tablespoons of icing sugar in shallow dish.
- Roll dough into 1 1/2 inch balls, then roll in icing sugar to coat.
- Place 2 inches apart on cookie sheets.
- Bake 12 to 14 minutes.
- Cool.
Nutrition Facts : Calories 95.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 64.2, Carbohydrate 17.7, Fiber 0.5, Sugar 11.3, Protein 1.5
CHRISTMAS BISCOTTI
A colorful red and green dotted biscotti.. I love it and I don't really like biscotti. My mother said to make her this if nothing else for Christmas!
Provided by Mary in NJ
Categories Dessert
Time 1h10m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a baking sheet.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, vanilla, and orange zest until blended.
- In another bowl, stir together the flour, baking powder, cloves and salt.
- Add the flour mixture to the butter mixture and beat until blended.
- Stir in cranberries and pistachios.
- Divide the dough in half.
- One at a time, place the 2 dough portions on the prepared baking sheet and form each into a log about 1/2 inch high, 1 1/2 inches wide and 14 inches long.
- Space logs at least 2 inches apart.
- Bake the logs for 25-30 minutes or until set and light brown.
- Transfer to a cutting board and let cool 6-8 minutes.
- Reduce the oven temperature to 300 degrees.
- Using a very sharp knife, cut the logs in the diagonal into slices 3/8 inch thick.
- Stand the slices upright on the baking sheet and return the sheet to the oven for 15 minutes to dry the cookies thoroughly.
- Transfer to racks to cool.
- Store the cookies in an airtight container for up to 4 weeks.
BROWNIE BISCOTTI
requested recipe. I haven't tried yet myself, as biscotti are very easy to make one a regular basis...I will post some of my biscotti recipes...look for Cherry chocolate Biscotti, and my Special K Biscotti recipes....
Provided by andypandy
Categories Dessert
Time 50m
Yield 30 slices
Number Of Ingredients 5
Steps:
- Combine all ingredients except the nuts into mixer bowl.
- Blend for 3 to 4 minutes.
- Dough should form a ball.
- Toss in the nuts and combine well.
- Pat into a 14 x 4 inch log on parchment lined cookie sheet.
- Flatten slightly.
- Bake 350 degrees preheated oven for 30 minutes.
- Remove onto a wire rack and cool 12 minutes.
- Slice into slices with a serrated knife.
- Place back on parchment sheet cut side down.
- Return to oven for 8 minutes.
- Turn each slice over.
- Return back to oven 8 minutes.
- Turn off oven, keep door slightly ajar.
- Leave in oven 40 minutes.
- Remove to a wire rack, and cool completely.
- Store airtight in a tin container.
Nutrition Facts : Calories 165.8, Fat 9.1, SaturatedFat 3.1, Cholesterol 22.2, Sodium 93.4, Carbohydrate 20.5, Fiber 0.4, Sugar 0.1, Protein 2.3
UNION SQUARE CAFE'S CHOCOLATE BISCOTTI
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
Provided by Alex Witchel
Categories dessert
Time 1h30m
Yield 60 to 80 biscotti
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
- Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
- Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
- Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 43 milligrams, Sugar 9 grams, TransFat 0 grams
BROWNIE ALPINE BISCOTTI
"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined. , Divide dough into thirds. On a greased baking sheet, shape each portion into a 7x3-1/2-in. rectangle. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm. , Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with chocolate. Let stand until chocolate is completely set. Store in an airtight container.
Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 182mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
BROWNIE BISCOTTI
I got this from the Single Momz website, a great place to visit. Kids adore this, makes a great gift in a coffee mug and some ribbon.
Provided by Mirj2338
Categories Dessert
Time 1h10m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375° F (190° C).
- Beat butter until soft and add sugar and baking powder.
- Beat in eggs and vanilla, add cocoa and as much flour as you can by mixer and the rest by hand when the dough becomes too stiff.
- Stir in chocolate chips and nuts.
- Divide dough into two equal parts.
- Shape into 9 x 2 x 1 inch loaves.
- Place on a baking sheet 4 inches apart.
- Brush with mixture of water and yolk.
- Bake for 25 minutes.
- Cool on sheet for 30 minutes.
- Cut loaves into 1/2" thick slices diagonally.
- Lay cut side down and bake at 350°F (165 degrees° C) for 15 minutes.
- Turn over and bake other side for 10 to 15 minutes until dry.
- Cool.
- Store in airtight container.
Nutrition Facts : Calories 91.8, Fat 4.2, SaturatedFat 2.1, Cholesterol 25.8, Sodium 52, Carbohydrate 12.8, Fiber 0.8, Sugar 6.2, Protein 1.8
CHOCOLATE WALNUT BISCOTTI
I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 138.8, Fat 8.4, SaturatedFat 2, Cholesterol 18.6, Sodium 70, Carbohydrate 15.2, Fiber 1.7, Sugar 7, Protein 3.4
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