Chocolate Raisin Biscotti Recipes

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CHOCOLATE CHIP BISCOTTI



Chocolate Chip Biscotti image

With a hint of apricots, these chocolate chip biscotti taste great alongside a cup of coffee or tea.Friends and family are always happy to receive a batch for Christmas.-Theresa Smith, Lee, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1-1/2 cups plus 1-1/2 teaspoons sugar, divided
4 eggs
3 teaspoons vanilla extract
4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup finely chopped dried apricots
1 cup swirled semisweet and white chocolate chips

Steps:

  • In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , 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 for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE RAISIN BISCOTTI



Chocolate Raisin Biscotti image

A drizzle of creamy frosting makes these chocolate treats from our Test Kitchen so special with coffee, chai or tea!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 12

3 tablespoons butter, softened
2/3 cup sugar
2 eggs
3/4 teaspoon vanilla extract, divided
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
2/3 cup confectioners' sugar
4 to 5 teaspoons fat-free milk

Steps:

  • In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs and 1/2 teaspoon vanilla; mix well. Combine the flour, cocoa, baking powder, baking soda and salt; beat into butter mixture. Stir in raisins (dough will be sticky)., Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 2-in. rectangle; place each on a baking sheet coated with cooking spray. Bake at 350° for 18-22 minutes or until set and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. , In a small bowl, combine the confectioners' sugar, remaining vanilla and enough milk to achieve a drizzling consistency. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag. Drizzle over biscotti. Let stand until set. Store in an airtight container.,

Nutrition Facts :

PISTACHIO-RAISIN BISCOTTI



Pistachio-Raisin Biscotti image

Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and cherries, or almonds and apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 48

Number Of Ingredients 8

2 1/4 cups all-purpose flour, plus more for work surface
3/4 cup sugar
3/4 cup shelled unsalted pistachios
3/4 cup golden raisins
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.
  • On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
  • Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.

Nutrition Facts : Calories 58 g, Fat 1 g, Protein 1 g

EASY WALNUT RAISIN BISCOTTI



Easy Walnut Raisin Biscotti image

Easy to make and tasty too!

Provided by CORWYNN DARKHOLME

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 9

¼ cup butter, softened
⅔ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup chopped walnuts
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. Knead until dough comes together.
  • Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly.
  • Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.4 g, Cholesterol 41.2 mg, Fat 11.3 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 122.2 mg, Sugar 18.7 g

RUM-SOAKED RAISIN BISCOTTI



Rum-Soaked Raisin Biscotti image

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 40

Number Of Ingredients 9

3 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup raisins
1/3 cup dark rum
2 teaspoons finely grated orange zest

Steps:

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Combine raisins and rum. Microwave 2 minutes; let cool. Add rum-raisin mixture and orange zest and beat until combined.
  • Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  • With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Nutrition Facts : Calories 153 g, Fat 1 g, Fiber 1 g, Protein 3 g

ALMOND AND RAISIN BISCOTTI



Almond and Raisin Biscotti image

Anne Burrell's biscotti are nicely buttery and crisp-tender, not rock hard. And there's no better pairing than the anise and orange that she adds to the dough.

Provided by Anne Burrell

Categories     dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 13

1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1 orange, zested
2 large eggs plus 1 egg white
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
Pinch fine salt
1/2 cup whole blanched almonds, toasted
1/2 cup golden raisins
1 tablespoon anise seeds
2 tablespoons turbinado sugar
Coffee or Vin Santo, for dipping

Steps:

  • Preheat the oven to 300 degrees F.
  • In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
  • whole eggs one at a time. Stir in the vanilla.
  • Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
  • Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
  • Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
  • Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
  • Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
  • Biscolicious!

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