Brownie Biscotti Recipes

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.

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.

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 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. Line baking sheet with parchment paper.
• In a large bowl, using a hand mixer, cream together the butter and sugar until smooth. Beat in the eggs and vanilla.
• Combine the flour, cocoa and baking powder and stir into the creamed mixture using a wooden spoon, until well blended. Mix in the chocolate the chopped pecans
• Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto the prepared baking sheet 4 inches apart.
• Mix the water and egg yolk together until well blended. Brush the biscotti log with the egg wash.
• Bake for 25 minutes in the preheated oven, or until biscotti is firm to the touch.
• Remove from the oven and cool for 5 minutes on the baking sheet.
• Using a serrated knife, slice the loaves in a diagonal direction cutting in 1 to 1-1/2 inches wide.
• Return the slices to the baking sheet, placing them on their sides. Bake for 15 minutes, or until dry, turning the biscotti over halfway through.
• Place on a cooling rack and cool completely. Store in an airtight container.

CINNAMON BROWNIE BISCOTTI

Steps:

• Preheat oven to 350°F. Mix flour, brownie mix, cocoa powder and cinnamon in large bowl with electric mixer on low speed until well blended. (If using a stand mixer, use the wire whisk attachment.) Mix eggs, coffee, oil and vanilla in medium bowl until well blended. Gradually add to flour mixture, beating on low speed until well mixed. Stir in chocolate chips.
• Divide dough in half. Shape each half into a 12-inch long log. Transfer logs to parchment paper-lined baking sheet. Flatten logs to 1-inch thickness.
• Bake 30 to 35 minutes or until slightly risen and firm to touch. Cool logs on wire rack 10 minutes or until cool enough to handle. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices, cut sides down, in single layer on parchment paper-lined baking sheets.
• Bake 10 to 15 minutes or until crisp, turning biscotti over halfway through cook time. Remove biscotti to wire racks; cool completely.
• Test Kitchen Tips:•For a softer biscotti, skip step 4-no need to bake a second time.•For a flavorful twist, omit Cinnamon and use 1 tablespoon McCormick® Ground Ginger or 2 tablespoons Gourmet Garden® Ginger Stir-In Paste instead!•Try dipping cooled biscotti in melted chocolate. Sprinkle with chopped nuts, colored sprinkles, dried fruit, or coconut!