Triple Chocolate Biscotti Recipes

TRIPLE CHOCOLATE ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Combine the butter with 1/2 cup of the chocolate chips in a small microwave-safe bowl. Microwave in 20-second increments, stirring until smooth and melted. Set aside to cool.
• Place the eggs, sugar, salt, baking soda, baking powder, vanilla and instant coffee in the bowl of a stand mixer and beat with the paddle attachment on medium speed until pale and thickened, about 4 minutes.
• Meanwhile, whisk together the flour and cocoa in a medium bowl and set aside.
• Stop the mixer and add the warm melted chocolate and butter. Mix on medium speed until smooth and combined. Add the dry ingredients and mix on low speed until combined. With the mixer running on low speed, mix in the almonds and another 1/2 cup of the chocolate chips until combined.
• Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide and 1 inch tall. Place the logs on the prepared baking sheet.
• Bake until the logs are firm to the touch and sound hollow when tapped, 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove to a cutting board and slice crosswise with a serrated knife 3/4 inch thick. You should have about 24 biscotti.
• Return the biscotti to the parchment-lined baking sheet, standing each up (with its longest skinny side down). Bake until the centers feel firm, 20 to 25 minutes. Remove from the oven and let cool completely on the baking sheet, then lay the biscotti on their sides.
• Microwave the remaining 1/2 cup chocolate chips in a microwave-safe bowl in 15- to 20-second increments, stirring until smooth and melted. Transfer to a pastry bag (or heavy-duty sandwich bag and snip off a tiny tip); drizzle the chocolate over the cooled biscotti. Enjoy immediately or let set before serving or storing. You can store the biscotti in an airtight container at room temperature for up to 1 week.

TRIPLE CHOCOLATE BISCOTTI

Steps:

• Heat the oven to 325°F.
• Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside.
• If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins.
• Set aside to cool.
• Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle.
• Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips.
• In a separate bowl, lightly whisk together the eggs and vanilla extract.
• With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together.
• Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
• Divide the dough into four equal parts.
• With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter.
• Place the logs 4 inches apart on greased or parchment lined baking sheets.
• Bake the logs at 325°F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet.
• Remove the baking sheets from the oven and reduce the temperature to 300°F.
• Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices.
• Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed.
• Transfer the biscotti to a rack to cool.
• While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler.
• With a knife, spread white chocolate on one cut side of each cooked biscotti.
• Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet.
• Allow the chocolate to harden.
• Peel the biscotti from the parchment and store in an airtight container.

TRIPLE CHOCOLATE BISCOTTI

Steps:

• 1. Preheat oven to 350. Line a baking sheet with parchment paper or silicone baking sheet. Place pecans on prepared baking sheet. Toast 10 min. Remove from oven and allow to cool on wire rack.
• 2. Stir together espresso powder and vodka. Set aside. In a large bowl, combine flour, cocoa powder, brown sugar, sugar, butter, baking soda and salt. Beat on low speed until butter is well blended.
• 3. In a small bowl, whisk eggs, yolk, vanilla and coffee extract. Slowly add the wet ingredients to the flour mixture, beat on low speed until well blended. Stir in cooled pecans and chocolate chips. Cover a baking sheet with parchment paper-set aside.
• 4. Cover another baking sheet with roughly 2 Tbsp flour. Scrape the dough onto the floured baking sheet, flour your hands well also. Shape the dough into a plank, roughly 16" long by 4" wide. Place baking sheet with uncooked biscotti in the refrigerator for 20 min. Heat oven to 350. Cut dough in half vertically, transfer cold biscotti to parchment covered baking sheet, placing planks about 3" apart.
• 5. Bake until planks are firm to the touch, 20-25 minutes. Transfer the planks, still on parchment paper, to a cooling rack and let cool 5 min. Reduce oven temp to 250. Transfer planks to a cutting board, use a pastry brush to dust off any excess flour. With a large serrated knife, cut each plank into 18 slices. Arrange slices on a baking sheet and return to 250 degree oven, baking until slices are dry & firm, about 1 hour. Allow to cool completely.
• 6. Once cooled, combine chocolates in a heavy pot set over low to medium heat on the stove top. Melt chocolate, stirring constantly. Dip one end of each biscotti in the melted chocolate and transfer to a clean parchment paper lined cookie sheet to set.

TRIPLE CHOCOLATE BISCOTTI

Steps:

• Line large baking sheet with double thickness of foil.
• Sift in salt, baking powder, cocoa and flour into a large bowl to blend.
• Beat in eggs one at a time and then vanilla.
• Beat in flour mixture.
• Stir in chocolate and white chocolate chips by hand.
• Heap dough into two long strips.
• Refrigerate for 30 minutes.
• Bake at 350° for about 25 minutes (until tops are cracked).
• Let cool for 10 minutes.
• Reduce heat to 300°.
• Using foil as an aide, lift logs onto work surface.
• Cut logs into 3/4 in pieces; arrange half of slices (cut side down) on each prepare baking sheet.
• Bake biscotti until just dry to touch (about 8 minutes).
• Turn biscotti and bake again for another 8 minutes.

TRIPLE CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• Beat butter, sugar and eggs in a large bowl of electric mixer. Beat in melted chocolate and remaining ingredients. Dough will be sticky. Remove to a lightly floured surface and divide dough in two. With well floured hands, place half of the dough on prepared baking sheet and shape into a log measuring 16 inches long by 3 1/2 inches wide. Repeat with remaining half of dough.
• Bake in preheated oven for 25-30 minutes, until dough is set. Remove from oven, and let cool 10 minutes.
• Cut logs into 3/4 inch slices then return cookies to baking sheet. Bake 20 minutes longer, turning cookies halfway through baking time. Let cool on sheet 5 minutes, then remove to rack.