Chocolate Almond Biscotti
1/2 c Butter or margarine softened
1 1/4 c Sugar
2 Eggs
1 ts Almond extract
2 1/4 c All-purpose flour
1/4 c Hershey's Cocoa -OR- European Style Cocoa
1 ts Baking powder
1/4 ts Salt
1 c Sliced almonds
Additional sliced almonds (optional)
Chocolate Glaze:
1 c Hershey's Semi-Sweet Chips
1 tb Shortening*
White Glaze:
1/4 c Premier White Chips (Hershey's)
1 ts Shortening
*(do not use butter, margarine or oil in Glaze recipes). Heat oven to 350 degrees F.
In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungr eased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies.
Chocolate Glaze: In small microwave-safe bowl, place 1 cup Hershey's Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze. White Glaze: In small microwave-safe bowl, place 1/4 cup Hershey's Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.
Chocolate Biscotti
4 oz Unsweetened chocolate
1/2 c Butter
1/2 ts Vanilla extract
3 lg Eggs
1 1/4 c Sugar
3 c All-purpose flour
1/2 ts Baking powder
1 c Hazelnuts or walnuts; chop
1 Egg white; lightly beaten
Melt chocolate and butter in a heavy saucepan over low heat. Beat eggs at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes). Add chocolate mixture, stirring until blended. Combine flour and baking powder; stir into chocolate mixture. Stir in nuts. Flour hands, and form dough into a 13" log. Place on a lightly greased baking sheet. Brush with egg white. Bake at 350F for 45 minutes; cool on a wire rack. Cut log with a serrated knife crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie sheet. Bake at 350F for 10 minutes on each side. Remove to wire racks to cool.
Chocolate Peanut Biscotti
2 1/4 c All-Purpose Flour
2 1/4 ts Baking powder
1/3 c Butter, room temperature
2/3 c Granulated sugar
3 lg Eggs, room temperature
1/2 c (3 oz) semisweet-chocolate chips, melted
1 ts Vanilla extract
3/4 c Unsalted dry roasted peanuts, chopped
1/2 c Mini-size M&M's candies
White from 1 lg egg
Mix flour and baking powder.
Beat butter and sugar in a large bowl with electric mixer until blended. Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture, peanuts and mini-size candies.
Divide dough in half (2 cups per half). Wrap in plastic wrap and refrigerate 3 hours or until firm enough to handle.
Heat oven to 350 degrees F. Lightly grease one large cookie sheet. With a fork, lightly beat egg white in a small bowl.
Put both pieces off dough on cookie sheet, about 4 inches apart. With floured hands, shape into 14x1 1/2-inch logs. Brush with egg white.
Bake 25 to 30 minutes until firm when pressed in center. (Tops may crack slightly.) Remove cookie sheet from oven to a wire rack. (Leave oven on.) Let logs cool 10 minutes, then slide them onto a cutting board. With a large serrated knife, cut each log diagonally in 30 slices.
Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer, turning once, until dry and lightly toasted. Cool completely on cookie sheets on wire rack. Store airtight up to 1 month or freeze. Prep: 20 min. Chill: 3 hr. Bake: 40 min.
Chocolate Vanilla Chip Biscotti
2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
3 ts Baking powder
1/2 c Sugar
1/2 c Brown sugar; packed
1/4 c Margarine or butter; softened
3 Eggs
1 c White vanilla chips
Heat oven to 350 degrees F Spray 1 large or 2 small cookie sheets with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chops. With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. Bake at 350 degrees F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 min. Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. Bake at 350 degrees F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.
Chocolate Walnut Biscotti
2 c Walnut Halves (about 8 oz)
3 oz Unsweetened chocolate
5 tb Unsalted butter plus
1 ts Unsalted butter
2 c Flour
2 ts Baking powder
3 Eggs
1 c Sugar
1 ts Grated orange zest
Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and toast until golden brown, about 10 minutes. Let cool and then chop coarsely. In a double boiler over simmering water, melt the chocolate and butter together. Remove from the heat and stir until smooth. Let cool for 10 minutes.
Sift together the flour and baking powder. In a large bowl, beat the eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in the cooled chocolate until blended. Stir in the flour and baking powder until incorporated. Fold in the chopped walnuts. Divide the dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
Butter a large cookie sheet and preheat the oven to 350 degrees. Shape each half of the dough into a 14 x 2-1/2-inch log. Place about 4 inches apart on the prepared pan. Smooth the tops and sides with a rubber spatula. Bake for 40-45 minutes, or until the logs are firm when pressed in the center. Remove the baking sheet from the oven. Do not turn off the oven.
Slide the logs onto a cutting board. With a large knife, cut each log diagonally into 1/2-inch slices. Stand the slices upright on edge on the prepared cookie sheet. Return to the oven and bake for 15 minutes longer, or until crisp. Transfer to wire racks to cool completely.
Chocolate- Chip Biscotti
1 1/4 c All-purpose flour
1/2 c Semisweet chocolate chips - Mini-morsels
1/3 c Sugar
3/4 ts Baking powder
1 tb Water
1 ts Vanilla extract
1 Egg
1 Egg white
Vegetable cooking spray
Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry.)
Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16 inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1 inch thickness.
Bake at 350F for 25 minutes. Remove roll from baking sheet to wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2 inch) slices, and place, cut sides down, on baking sheet. Reduce oven temp. to 325F, and bake 10 more minutes. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet; let cool completely on wire rack. Yield: 2 dozen (serving size: 1 cookie.)