Milk Chocolate Biscotti Recipes

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

MILK CHOCOLATE BISCOTTI

Steps:

• Set a rack in the middle level of the oven and preheat to 325 degrees.
• Cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside.
• Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
• Mix the flour, baking powder, and salt and sift into a mixing bowl.
• Stir in the ground mixture.
• Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
• On a lightly floured surface, press dough together.
• Divide dough in half and roll each half into a log the length of the pans you are using (14 to 18 inches).
• Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.).
• Bake until well risen and firm, about 30 minutes.
• Cool the logs on the pans.
• After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife.
• Place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes.
• Cool on pans and store in a tin or plastic container with a tight-fitting lid.

MILK CHOCOLATE BISCOTTI

Steps:

• Set a rack in the middle level of the oven, and preheat to 325.
• Cover 2 large cookie sheets or jelly roll pans with parchment or foil, and set aside.
• Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
• Mix the flour, baking powder, and salt and sift into a mixing bowl. Stir in the ground mixture.
• Whisk the eggs and vanilla, and stir into the flour mixture to form a dough.
• On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of the pans you are using (14-18").
• Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.)
• Bake until well risen and firm, about 30 minutes.
• Cool the logs on the pans.
• After the logs have cooled, detach from paper, and slice them about 1/2" thick with a sharp serrated knife.
• Place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes.
• Cool on pans, and store in a tin or plastic container with a tight-fitting lid.