Easy Brownie Nut Biscotti Recipes

BROWNIE BISCOTTI

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.

BROWNIE BISCOTTI

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.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

QUICK AND EASY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

EASY BROWNIE NUT BISCOTTI

Steps:

• Heat oven to 350°F.
• Grease a 13 x 9-inch baking pan, and line the bottom and sides with foil leaving a 2-inch overhang on the short sides.
• In a large bowl stir together the brownie mix and nuts.
• Stir in eggs, water and almond extract until the ingredients are moistened and the batter is stiff.
• With a spatula spread the batter into the prepared baking pan in an even layer.
• Bake for about 35 minutes or until the cake is firm to the touch in the center.
• Using the foil overhang carefully remove the brownie from the pan onto a wire rack, then let cool for 5-6 minutes.
• Cut the brownie in half lengthwise, scoring the surface with a serrated knife and completing the cutting through with a large sharp knife, then cut crosswise into 3/4-inch thick slices.
• Place the brownie biscotti cookies cut-side down on a large baking sheet.
• Bake in a 350°F oven for 23-25 minutes or until crisp.
• Transfer to a wire rack; let cool.

BROWNIE BISCOTTI

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.

BROWNIE BISCOTTI

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.

BROWNIE ALPINE BISCOTTI

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.

EASY BROWNIE MIX BISCOTTI

Steps:

• In a large bowl, combine dry ingredients; mix well.
• 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 using greased hands, shape each portion of dough into a 7-inch x 3-1/2-inch rectangle.
• Bake at 350º for 24 minutes. Remove from oven; cool on baking sheet for 5 minutes.
• Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-inch slices. Place slices cut side down on greased baking sheets. Bake 12 to 14 minutes longer or until firm.
• Cool on wire racks. Drizzle with melted white chocolate (optional). Let stand until chocolate is set. Store in airtight container. Yield: 2-1/2 dozen.

EASY BROWNIES WITH NUTS

Steps:

• Heat oven to 350 degrees, grease a 13x9" pan. Beat butter, eggs, sugar, vanilla in a large bowl. Mix in cocoa, flour, baking powder and salt. Stir to combine. Stir in nuts and chips. Pour into pan. Bake 20-22 minutes.