How To make Chocolate Chip & Almond Biscotti
1 1/4 c Blanched almonds; toasted
2 c Sifted flour
1/2 ts Baking soda
1/2 ts Baking powder
1/8 ts Salt
1 c Granulated sugar; minus 2
-tbsp 12 oz Semisweet chocolate chips
2 lg Eggs
1 ts Vanilla
2 tb Whiskey; or brandy
Recipe by: Maida Heatter's Brand New Book of Great Cookies Adjust 2 racks to divide the oven into thirds and preheat oven to 375?F. Use cookie sheets with 2 or 3 flat edges otherwise use cookie
sheets upside down. Line sheets with parchment. Sift together into large bowl the flour, soda, powder, and salt. Add the sugar and stir to mix. Place about 1/2 c of dry ingredients in the bowl of food processor. Add about 1/2 c of toasted almonds and process for about 30 seconds, until the nuts are fine and powdery. Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix. In a small bowl beat the eggs with the vanilla and whiskey, just to mix. Add egg mixture to dry ingredients and handstir until dry ingredients are moistened. Be patient. Place a length of parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment. Wet your hands with cold water and pres the dough into a round mound. With a long heavy knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip 9" long, 2 to 2 1/2" wide, and about 1/2" high. You will press, not roll, the dough into shape. The ends of the str ips should be rounded rather than squared. Place 2 strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking. Remove sheets from oven and slide parchment off sheets. With a wide metal spatula, transfer the baked strips to a large cutting board and let them cool for 20 minutes. Reduce the oven temp to 275?F. With a serrated bread knife, carefullky cut on a sharp angle into slices about 1/2 inch wide. Cut slowly with a sawing motion. Place the slices, cut side down on the two unlined sheets. Bake the two sheets, turning slices upside down and reversing the sheets top to bottom and front to back once during baking. Bake for a total of 25 to 30 minutes. Turn oven off, open oven door and let biscotti cool in the oven. When cool, store in an airtight container. -----
How To make Chocolate Chip & Almond Biscotti's Videos
Cappuccino Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cappuccino Biscotti.
This Cappuccino Biscotti recipe opened my eyes to the possibility of flavors you can have in a biscotti. Before this recipe, I had only tasted almond biscotti, yet here I found a biscotti that combined the flavors of coffee, chocolate, and hazelnuts. And if that weren't enough, they are also scented with ground cinnamon and cloves.
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Vegan Gluten Free Almond Chocolate Chip Biscotti - Fast and Easy Cookie Recipe
SO you want to know how to make a fast and easy vegan, gluten-free almond chocolate chip biscotti? Well friend, you came to the right place. These bad boys are so simple and fool-proof, you'll be making double batches twice a week like myself.
{the r e c i p e }
*for 1 batch - 10 biscotti*
1 1/4 cups almond flour
1 tbs tapioca flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup maple sizzurp
1/4 tsp almond extract
{the d i r e c t i o n s}
1. Combine dry ingredients
2. Add wet ingredients & combine
3. Form into delicious cookie log(s) & flatten
4. Bake at 350° for 12 minutos
5. Let cool for 5 minutes and slice
6. Bake 1 or 2 more times (your preference) at 300° for 12 minutes
7. RESIST THE URGE TO NOT INHALE THE WHOLE BATCH!!!
I hope you enjoy the recipe, it was once rated a 12/10 by my boyfriend who is ruthlessly honest. Let me know what you think about it! Also, if you have any videos that you would like to see from me, don't be shy! I love chatting! Either comment down below or message me on Instagram (@amandamovio) and if you're not already, subscribe for more rambling and less than average camera angles.
Thanks so much!
amanda
Chocolate Almond Biscotti (Original Recipe) - Coooking With Grandpa
Hi everyone! Today we are making Chocolate Almond Biscotti cookies! They are really yummy and fun to make!
All Butter Pie Crust:
Chocolate Chip Cookies:
Ingredients:
All Purpose Flour (unbleached) 8 oz = 1 3/4 cup
Cocoa powder 1 1/2 oz = 1/2 cup
Sugar 7 oz = 1 cup
Baking Powder 6 g = 1 1/4 tsp.
Baking Soda 2 g = 1/2 tsp.
Salt 2 g = 1/3 tsp.
Butter 1 1/2 oz = 3 tbsp.
Almonds 1 1/2oz = 1/2 cup
Hazelnuts 1 1/2oz = 1/2 cup
Chocolate Chips 4 oz = 1 cup
Eggs 2 whole and 1 yolk
Vanilla = 1/2 tsp
Almond Extract 1/2 tsp
Amaretto Liquor 2 tbsp
If you would like to leave the liquor out then replace with 1 tsp of Almond Extract.
Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (Biscotti) is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
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Easy Vegan Almond Chocolate Chip Biscotti Recipe
Come make these delicious, EASY, less than 10 ingredients, 100% vegan almond biscotti!
.
IN A FOOD PROCESSOR:
3/4 c. blanched almonds
1/2 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
2 tbsp melted vegan butter
1/4 c. maple syrup
1/2 tsp. pure vanilla extract
1 tsp. lemon zest
1/4 c. chocolate chips + more for melted drizzle
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Also, you can sub coconut oil for the butter AND there's a gluten-free option on the blog.
Full recipe here:
Chocolate Almond Biscotti
Chocolate Almond Biscotti has the delectable combination of chocolate with added crunch of almonds while the drizzle of chocolate is pure bliss. They are ideal for gift giving and stores well in an airtight container. Or keep for yourself and enjoy with a cup of coffee or tea on a chilly morning! Recipe shared with permission granted by Maddie Day, author of BISCUITS AND SLASHED BROWNS. For the full recipe please visit: