Chocolate Nut Cranberry Espresso Biscotti Recipes

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ESPRESSO CHOCOLATE CHIP BISCOTTI



Espresso Chocolate Chip Biscotti image

These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 22 to 24 cookies

Number Of Ingredients 9

2 cups all-purpose flour
2/3 cup granulated sugar
1/4 cup turbinado sugar, plus extra for sprinkling
1 1/2 tablespoons espresso powder
1 teaspoon baking soda
1/2 teaspoon anise seed, lightly crushed
1/2 teaspoon salt
1 cup mini dark chocolate chunks (4 1/2 ounces)
3 large eggs, lightly beaten

Steps:

  • Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
  • Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
  • Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
  • Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

CRANBERRY BISCOTTI



Cranberry Biscotti image

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Provided by Taste of Home

Categories     Desserts     Snacks

Time 1h15m

Yield about 3 dozen.

Number Of Ingredients 9

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE NUT BISCOTTI



Chocolate Nut Biscotti image

Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)

Provided by Sue Hushin

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 18

Number Of Ingredients 9

2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (4 ounce) package bittersweet chocolate bar with almond nougat, chopped
1 cup chopped hazelnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
  • In a small bowl, mix flour, baking powder and salt.
  • Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
  • Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
  • Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
  • Bake 10 minutes more or until slightly dry. Cool completely on wire racks.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 23.9 g, Cholesterol 15.3 mg, Fat 10.9 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 4.6 g, Sodium 113 mg, Sugar 12.3 g

CRANBERRY-WALNUT BISCOTTI



Cranberry-Walnut Biscotti image

Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!

Provided by kfantozzi

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h

Yield 40

Number Of Ingredients 10

1 cup white sugar
3 eggs
½ cup canola oil
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon grated orange zest
3 ¼ cups all-purpose flour
1 tablespoon baking powder
¾ cup sweetened dried cranberries
½ cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
  • Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
  • Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
  • Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 15 g, Cholesterol 14 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 30.7 mg, Sugar 6.9 g

CRANBERRY-WHITE CHOCOLATE BISCOTTI



Cranberry-White Chocolate Biscotti image

White chocolate, macadamia nuts and dried cranberries flavor every bite of these crisp cookies.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 3 dozen.

Number Of Ingredients 12

3 tablespoons butter, softened
1 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces white baking chocolate, chopped
3/4 cup dried cranberries
3/4 cup coarsely chopped macadamia nuts
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the white chocolate, cranberries, nuts and lemon zest., On a floured surface, divide dough in half. On a greased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake at 350° for 24-28 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 78mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE NUT CRANBERRY ESPRESSO BISCOTTI



Chocolate Nut Cranberry Espresso Biscotti image

This biscotti has an interesting flavor twist due to the cinnamon and cloves...works very well with the chocolate and coffee. (Recipe credited to Agate Cove Inn, California).

Provided by MMers

Categories     Dessert

Time 55m

Yield 32 biscotti

Number Of Ingredients 16

2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup strong coffee, cooled
1 teaspoon strong coffee, cooled
1 tablespoon milk
1 teaspoon milk
1 large egg
1 teaspoon vanilla
3/4 cup walnuts
1 1/3 cups semi-sweet chocolate chips
3/4 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together all dry ingredients (first 7 ingredients listed).
  • In a small bowl, whisk egg.
  • Add coffee, milk and vanilla.
  • Mix well.
  • Add egg mixture to dry ingredients.
  • If resulting mixture is too dry, add a little more coffee (1/4 tsp at a time).
  • Add chips, nuts and cranberries.
  • Turn dough onto well-floured board and with floured hands, form into 2 logs, each about 13-14 inches long and 3 1/2 inches wide.
  • Bake on greased and floured (or parchment-lined) baking sheet for 20-25 minutes.
  • Remove from oven (reduce oven temperature to 300 degrees at this point) and let cool for 8 minutes.
  • Using serrated knife, cut on a diagonal into 1/2 inch pieces.
  • Lay, cut side down, on baking sheet and bake another 6-8 minutes, one side only.
  • For a harder biscotti, bake 5 minutes EACH side.

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