ESPRESSO CHOCOLATE CHIP BISCOTTI
These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 22 to 24 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
- Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
- Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
- Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.
EASY MOCHA BISCOTTI
Simple yet delicious biscotti. Coffee and chocolate - what a wonderful combination. Tasty suggestions include adding 1/3 cup toasted almond slivers or 1/3 cup chocolate morsels.
Provided by D.A. Libby
Categories Desserts Cookies Biscotti Recipes
Time 2h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
- Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
- Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
- Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
- Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.
Nutrition Facts : Calories 208 calories, Carbohydrate 29.5 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 128.5 mg, Sugar 12.6 g
COFFEE CHOCOLATE CHIP COOKIES
These cookies are a step above any you have ever tasted.
Provided by Cindy Carnes
Categories Desserts Cookies Drop Cookie Recipes
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toast almonds in oven for 10 minutes or until brown.
- Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
- Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
- Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
- Bake for 10 minutes.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 60.9 mg, Sugar 9.4 g
COFFEE CHOCOLATE CHIP BISCOTTI (DIABETIC ADAPTATIONS GIVEN)
A treat with afternoon coffee, these double-baked cookies are crunchy and just right for dipping in a creamy latte!
Provided by Annacia
Categories Dessert
Time 50m
Yield 26 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350°F Grease baking sheet; cover with parchment paper.
- COMBINE water and coffee granules in small bowl; stir until coffee is dissolved.
- COMBINE flour, baking powder and baking soda in small bowl.
- WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs.
- BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
- CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
- BAKE, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.
CHOCOLATE CHIP BISCOTTI
Make and share this Chocolate Chip Biscotti recipe from Food.com.
Provided by Cheffet22
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
- Add butter and vanilla, process until mixture resembles coarse cornmeal.
- Add chocolate chips and eggs and pulse until dough is evenly moistened.
- Divide dough into 4 equal pieces, press onto pans as logs.
- Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
- Turn slices on sides and return to oven for 5-10 minutes.
- Let cool.
Nutrition Facts : Calories 81.7, Fat 3, SaturatedFat 1.7, Cholesterol 13.7, Sodium 37.1, Carbohydrate 13.2, Fiber 0.4, Sugar 8.1, Protein 1.2
GLUTEN FREE CHOCOLATE CHIP BISCOTTI
I always have a batch of these in the refrigerator for my son who has a gluten sensitivity. It is one of the only gluten free cookies he likes. The baking mix already contains salt and leavening, so there is no need to add it.
Provided by mandagirl
Categories Dessert
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Mix honey, oil, egg, extract and water.
- Stir in remaining 4 ingredients.
- Mix well, form into a ball and then a "log" (about 1 foot long) on a parchment paper lined baking sheet that has been sprayed lightly with cooking spray.
- Bake @350 degrees for 20 minutes.
- Remove from oven and let sit for 10 minutes.
- Lower oven to 300 degrees.
- Slice log into cookie slices and return to oven for 30 minutes.
- Cool on wire rack and store in refrigerator.
Nutrition Facts : Calories 158.5, Fat 7.9, SaturatedFat 3.8, Cholesterol 18.3, Sodium 172.9, Carbohydrate 20.2, Fiber 1.7, Sugar 7.1, Protein 2.9
CHOCOLATE CHOCOLATE CHIP BISCOTTI
Make and share this Chocolate Chocolate Chip Biscotti recipe from Food.com.
Provided by Ethans Mom
Categories Dessert
Time 50m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees.
- Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.
- Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.
- Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
- Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!
Nutrition Facts : Calories 155.4, Fat 5.5, SaturatedFat 3.2, Cholesterol 27.2, Sodium 50.6, Carbohydrate 25.3, Fiber 1, Sugar 14.7, Protein 2.4
CHOCOLATE CHIP BISCOTTI
With a hint of apricots, these chocolate chip biscotti taste great alongside a cup of coffee or tea.Friends and family are always happy to receive a batch for Christmas.-Theresa Smith, Lee, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , 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 for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
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