Coffee Chocolate Chip Biscotti Diabetic Adaptations Given Recipes

COFFEE CHOCOLATE CHIP BISCOTTI (DIABETIC ADAPTATIONS GIVEN)

Steps:

• PREHEAT oven to 350°F Grease baking sheet; cover with parchment paper.
• COMBINE water and coffee granules in small bowl; stir until coffee is dissolved.
• COMBINE flour, baking powder and baking soda in small bowl.
• WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs.
• BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
• CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
• BAKE, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.

CHOCOLATE CHIP BISCOTTI COOKIES

Steps:

• Preheat oven to 350°F.
• Beat the eggs, then add the next 5 ingredients When well combined, stir in the chocolate chips until well mixed. If the dough is too soft and sticky, add a bit more flour until the dough can be formed into logs.
• Shape the dough into eight 2-1/2 inch wide logs, then place them on 4 ungreased cookie sheets. Bake for 18-20 minutes or just until golden in colour.
• Remove the logs from the oven and at an angle, cut them into 1 inch slices. Place the cookies back on the cookie sheets, and return to the oven for an additional 10 minutes per side to toast slightly.

CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
• Add butter and vanilla, process until mixture resembles coarse cornmeal.
• Add chocolate chips and eggs and pulse until dough is evenly moistened.
• Divide dough into 4 equal pieces, press onto pans as logs.
• Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
• Turn slices on sides and return to oven for 5-10 minutes.
• Let cool.

CHOCOLATE CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat your oven to 350 degrees.
• Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.
• Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.
• Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
• Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!

CHOCOLATE-CHIP BISCOTTI

Steps:

• Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
• Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
• On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
• Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.

TWICE BAKED COOKIES (BISCOTTI)

Steps:

• mix sugar butter anise and vanilla.
• beat in eggs.
• mix flour with baking powder.
• stir into sugar/butter/anise/vanilla and almonds.
• blend together.
• preheat oven 350.
• chill 2-3 hours.
• shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
• bake 20 mins 350.
• cut into 3/4 inch thick slices.
• place back on pan on sides for another 15 minutes.

AVô'S BISCOITOS (PORTUGUESE BISCOTTI/COOKIES)

Steps:

• Preheat oven to 350°F
• Line baking sheets with parchment paper.
• Cream together butter and sugar until light in color and fluffy in texture.
• Do not undercream or overcream. (Undercreamed butter/sugar looks yellow and dense. Overcreamed butter/sugar looks white and greasy.).
• Add eggs, mixing until blended.
• In a separate bowl, whisk together flour and baking powder.
• Add flour mixture to creamed mixture, stirring until combined.
• If dough seems dry or flakey, knead slightly.
• Scoop up ping-pong ball sized dollops of dough.
• Roll between your hands to form a 5-inch long "snake", even throughout the length.
• (if dough is too sticky to handle at this point, you will need to add a small amount of flour to the dough to make it workable).
• Brings ends of the "snake" together, slightly folding one end over the other, to form a donut-shape with a small hole in the middle.
• Place cookies 1-2 inches apart on prepared baking sheets.
• Bake 15-18 minutes, or until golden brown.
• Let rest on baking sheet 2 minutes before transferring to rack to cool.
• Enjoy!