Chocolate Dunk Shot 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.

CHOCOLATE BISCOTTI RECIPE WITH HAZELNUTS

Steps:

• Preheat oven to 325°F (160°C). Position rack in the center.
• Line a large baking sheet with parchment paper.
• Spread hazelnuts on a baking sheet and toast in the oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove the skin. Let cool and coarsely chop.
• Increase the oven temperature to 350°F (175°C).
• In a medium bowl, sift or whisk together the dry ingredients (flour, cocoa, baking powder, and salt). Set aside.
• In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until fluffy.
• Beat in the eggs, one at a time.
• Add vanilla extract.
• Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated (do not over mix).
• Fold in chopped hazelnuts and chopped chocolate.
• Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15-inch log. Flatten each biscotti log until 1½ inches wide.
• Bake for approximately 23- 30 minutes or until firm to the touch. Transfer to a rack and let cool slightly.
• Transfer to a cutting board.
• Using a serrated knife, slice cookies at an angle about ½-inch thick.
• Place the sliced cookies back on the baking sheets, and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crisper they get). Turn them over at around the 10-minute mark.
• Remove from oven and enjoy.

CHOCOLATE BISCOTTI

Steps:

• Heat the oven 180ºC/gas 4. Line 2 large baking trays with baking paper.
• Weigh out all the dry ingredients and very roughly chop the chocolate, pistachios and cranberries into chunks.
• Put the flour, cocoa, sugar, half of the chocolate, baking powder and ½ teaspoon of sea salt into a food processor. Pulse until the mixture resembles fine crumbs.
• Beat together and add the eggs and vanilla and pulse until the dough just comes together.
• Tip onto a floured surface, add the pistachios and cranberries and work the dough to a ball.
• Divide the dough into 2 pieces and shape each piece into a log approximately 3cm x 30cm.
• Carefully transfer the dough logs onto one of the baking trays and bake for 25 minutes, until hard on the outside but not all the way through - this will allow you to slice the biscotti without the log crumbling. Leave to cool in the tin.
• With a serrated knife, cut the biscotti diagonally into 1.5cm-thick slices. Arrange the slices on the baking sheets and bake for 15 to 20 minutes, until firm. The biscuits may still seem a little soft but they will firm up as they cool.
• Melt the remaining chocolate in a bowl over a pan of gently simmering water. Drizzle it over the biscotti and leave for about 20 minutes to set. These will keep in an airtight container for a few days.

HOT CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350 degrees.
• Beat the eggs and sugars for about 3 minutes, until thickened.
• Beat in the melted butter and vanilla.
• Mix in the flour, baking powder, baking soda, and salt.
• Stir in the chocolate chips and mini marshmallow bits.
• Cover a cookie sheet with a silicone baking mat or parchment paper. Take half of the dough from the bowl and form into a log shape that measures about 10 inches by 3 inches on the cookie sheet. Then, do the same for the second half of the dough, leaving at least 3 inches between the logs.
• Bake at 350 degrees for 20-25 minutes until golden on the outside. (The center will still be soft.)
• Turn the oven down to 300 degrees.
• Allow the logs to cool on the cookie sheets for 10 minutes.
• Carefully move them to a cutting board and cut into ¾ inch slices using diagonal cuts with a serrated knife.
• Lay the slices on the cookie sheet, at least ½ inch apart, with the cut side down. Bake at 300 degrees for 17-22 minutes, until crisp and brown.
• Allow the biscotti to cool for 5 minutes on the cookie sheet and then move to a wire rack to cool completely.
• Melt the 1/2 cup of chocolate chips with 1/2 tablespoon of vegetable shortening, in the microwave.
• Drizzle the biscotti with melted chocolate and sprinkle with mini marshmallow bits.

AUTHENTIC CHOCOLATE BISCOTTI

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and white chocolate chips in a large bowl and stir to combine.
• In a small bowl combine the eggs, butter and vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms. Don't be concerned if the dough is crumbly- this is typical of biscotti dough. It will come together in the next step.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 12 minutes. Turn each cookie to expose the other cut side and place in oven for another 12 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

CHOCOLATE ALMOND BISCOTTI

Steps:

• Pfeheat oven to 350°F.
• In large mixer, beat butter and sugar untill well mixed.Add eggs and almond extract; beat untill smooth. In seperate bowl mix together flour, cocoa, baking powder and salt; Blend butter and cocoa mixture together; mix untill smooth(dough will be very thick). remove bowl from mixer and stir in almonds. Divide dough in half and with lightly floured hands shape each half into rectangular logs about 11'' long. place about 2'' apart from each other. Bake 30 min or untill logs are set, remove from oven and let cool for 15 minute With a serated knife cut 3/4'' slices diagnally. return to cookie sheet, cut side down and continue baking for 8-9 min turn over and bake another 8-9 minute Remove from oven and allow to cool. melt semi-sweet chocolate and drizzle over cookies repeat with white chocolate.