CHOCOLATE ALMOND BISCOTTI
Twice-baked chocolate cookies are flavored with almond extract and studded with chopped almonds. Enjoy the biscotti like it's done in Italy - dunked into hot coffee.
Provided by McCormick
Categories Cookies and Brownies,
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Mix flour, cocoa powder, baking powder and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in almonds.
- Divide dough in half on lightly floured work surface. Roll each half into a log, about 12 inches long and 2 inches wide. Transfer logs to greased baking sheet. Flatten logs slightly.
- Bake 40 minutes or until logs spring back when lightly touched. Cool logs on wire rack 20 minutes. Reduce oven temperature to 300°F. Transfer logs to cutting board. Using a sharp serrated knife, cut logs diagonally into 1/2-inch thick slices. Place slices, cut sides down, in single layer on baking sheets.
- Bake 15 to 20 minutes or until crisp. Remove biscotti to wire racks; cool completely. Store in airtight container up to 1 week.
Nutrition Facts : Calories 252 Calories
DOUBLE CHOCOLATE ALMOND BISCOTTI
Make and share this Double Chocolate Almond Biscotti recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 55m
Yield 2 logs
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Combine flour, cocoa, baking powder and salt.
- Beat butter and sugar until light and fluffy. Beat in eggs, vanilla and almond extracts.
- Mix in the flour mixture in stages. Stir in almonds and chocolate chips.
- Shape dough into 2 logs 3 inches wide and about 12-14 inches long.
- Place on ungreased baking sheet 3 inches apart.
- Bake for 20-30 minutes.
- Cool slightly and cut into 3/4-inch diagonal slices.
- Bake again for 10 minutes each side.
- Cool on a wire racks.
Nutrition Facts : Calories 2246.5, Fat 116.2, SaturatedFat 49.8, Cholesterol 333.5, Sodium 1286.2, Carbohydrate 284.2, Fiber 21.1, Sugar 150.7, Protein 43.5
ERIC MCCORMACK'S AMAZING CHOCOLATE ALMOND BISCOTTI
From Sandra Lee's 'Semi-Homemade Desserts' Biscotti from cake mix? Sounds too good to be true. One I must try. (Eric McCormack is Will from Will and Grace ^---)
Provided by GothicGranola
Categories Dessert
Time 1h40m
Yield 28 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F; line 2 heavy large baking sheets with parchment paper.
- Combine cake mix, flour, melted butter, eggs, and almond extract in large bowl. Beat for 2 minutes, or until dough forms. Knead almonds into dough.
- Scrape dough onto 1 prepared baking sheet and form dough into 13-inch log that is 3 inches wide.
- Bake for 35 minutes, or until toothpick inserted into center of biscotti comes out clean. Cool for 35 minutes.
- Using serrated knife, cut log crosswise into 1/2-inch thick slices. Carefully transfer half of the biscotti to second prepared baking sheet.
- Arrange biscotti cut side down on baking sheets. Bake for 15 minutes.
- Reduce heat to 200°F and bake for 40 minutes, or until biscotti are dry. Cook completely (biscotti will harden as they cool).
- Variation: Melt dark or white chocolate, then dip bottoms of biscotti in chocolate to coat. Transfer biscotti to wax paper and set aside until chocolate becomes firm.
Nutrition Facts : Calories 152.7, Fat 8.5, SaturatedFat 3, Cholesterol 23.8, Sodium 180.9, Carbohydrate 17.7, Fiber 1, Sugar 7.3, Protein 2.9
CHOCOLATE ALMOND BISCOTTI
Chocolate Almond Biscotti, an Traditional Italian chocolate cookie, made with roasted almonds and honey. The perfect holiday cookie.
Provided by Rosemary Molloy
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°. Line a cookie sheet with parchment paper.
- On an unlined cookie sheet toast almonds for approximately 5 minutes in the pre-heated oven. Remove from oven, move to a small bowl and let cool.
- In a medium bowl beat eggs and sugar to combine, then add flour, cocoa, salt, baking powder, honey, vanilla and zest and combine with a wooden spoon, then fold in the almonds.
- Move to a lightly floured flat surface and gently knead into a soft dough.
- Divide into 2-3 parts and form into 2-3 logs (I found 3 logs to be just right). Approximately 8-10 inches long, place on prepared cookie sheet and brush with beaten egg (a small egg), bake for approximately 20 minutes.
- Remove from oven, let sit 5 minutes and then cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before dipping in melted chocolate. Enjoy!
Nutrition Facts : Calories 89 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 25 mg, Sugar 5 g, ServingSize 1 serving
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