Chocolate Almond Biscotti with Orange Zest
Italian-style almond biscotti with chocolate and orange zest.
RECIPE - CHOCOLATE BISCOTTI WITH ORANGE ZEST
On my website:
INGREDIENTS
• 1/2 cup slivered blanched almonds
• 3 eggs
• 3/4 cup sugar
• 1 3/4 cup + 2 tablespoons all-purpose flour
• 2 tablespoons cocoa
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons honey
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (from half an orange)
• 1 cup dark chocolate chips
• 1 tablespoon vegetable shortening
DIRECTIONS
1. Preheat oven to 350 F
2. Line a cookie sheet with parchment paper and add almonds
3. Bake almonds in the oven for 5 minutes
4. Allow almonds to cool at room temperature
5. In a bowl or stand mixer, cream together 2 eggs and 3/4 sugar
6. Add flour, cocoa, salt, baking powder, honey, vanilla extract and orange zest, then mix
7. Add toasted almonds and mix just until combined
8. Divide dough into 2 parts and roll each to form a log 10 inches long
9. Beat one egg in a bowl and brush each log with a thin layer of egg wash
10. Bake in oven 20 minutes, then cool at room temperature 5-10 minutes
11. Carefully cut each log on the diagonal into 1/3 inch slices
12. Place pieces on their sides on the parchment-lined baking sheet
13. Bake in oven 10-20 minutes, or until dry
14. Melt 1 cup dark chocolate chips with 1 tablespoon shortening in the microwave, starting with 1 minute, then adding 15 seconds as needed to reach a smooth consistency
15. Drizzle chocolate onto the biscotti, or dip biscotti into chocolate glaze
16. Serve with coffee
Adapted from:
MY RATING: 8/10
Rich chocolate biscotti with a citrusy orange zest note. Serve with coffee or tea.
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Biscotti | Basics with Babish
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Delicious chocolate almond biscotti recipe
It’s that time of year again and I am getting a head start on my Christmas baking. In our house, biscotti is a Christmas must. I bake two different kinds… chocolate almond and pistachio cranberry.
Hope you enjoy this recipe! Happy baking. ????
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Here’s the link to my festive pistachio cranberry biscotti.
Almond Biscotti And Chocolate Biscotti Recipe
Biscotti is a type of sweet pastry with origins in Italy. The term 'biscotti' in Italian means 'baked twice,' which is related to the baking process of this pastry.
Biscotti comes in various variations with different ingredients and flavors, including options with almonds, hazelnuts, or chocolate chips.
Biscotti typically possesses a firm and crispy structure, and they are often enjoyed alongside coffee, chocolate, or sweet wine.
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▶ Ingredients:
*About 250g of each type of Biscotti
*First baking: 20 minutes 180c (356F) | Second time: 10 minutes 160c (320F) | 3rd time: 8 minutes 160c (320F)
*Almond Biscotti | Chocolate Biscotti
-100g All-purpose flour | 95g All-purpose flour
-7g Rice flour | 7g Rice flour
-1/4 Tsp baking powder | 1/4 Tsp baking powder
-1/4 Tsp salt | 1/4 Tsp salt
-1/4 Tsp ginger powder | 5g cocoa powder
-45g White granulated sugar | 45g White granulated sugar
-20g Brown Sugar | 20g Brown Sugar
-40g Egg whites | 40g Egg whites
-10g Egg yolk | 10g Egg yolk
-25g Unsalted Butter | 25g Unsalted butter
*Topping for a type of Biscotti (depending on preference)
-15g Pistachios
-15g Almonds
-10g green pumpkin seeds
-10g Raisins
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Music by Zakhar Valaha from Pixabay
#cake #biscotti #biscuit #recipevideo
How to Make Biscotti - chocolate biscotti recipe
A homemade biscotti recipe is easy to make, and adding a little cocoa powder and ground coffee makes a rich, tasty twist for this Italian twice-baked cookie treat. If you're not in the mood for a chocolate biscotti recipe just leave out the cocoa powder and coffee and make a simple almond biscotti. It's a nice cookie either way you bake it. A biscotti is a twice-baked cookie that makes a perfect pairing with a nice cup of coffee or tea.
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Chocolate Biscotti Recipe
1 cup sliced ALMONDS
2 cups FLOUR
¼ COCOA POWDER
2 Tbsp GROUND COFFEE
1 cup SUGAR
1 tsp BAKING POWDER
1/8 tsp SALT
3 large EGGS
2 tsp VANILLA EXTRACT
1 tsp ALMOND EXTRACT
3 Tbsp RUM or COFFEE LIQUOR
or other BOOZE
How to Make a Chocolate Biscotti Recipe
Preheat oven to 350 degrees F.
Toast almond slices--watch them closely, it only takes about 2 minutes to toast.
Combine flour, sugar, cocoa powder, coffee, baking powder, and salt; mix and set aside.
Whisk the eggs, rum, and extracts until blended well.
Add the wet ingredients to the dry ingredients, including toasted almond slices, and mix until combined.
Dough will be sticky at this point.
Scrape the dough out onto a baking sheet lined with parchment paper.
Quickly shape with wooden spoon into a long flat loaf.
Bake about 20-30 minutes at 350 degrees F.
Remove from the oven and cool 10-15 minutes.
Lower oven heat to 300 degrees F.
Slice loaf into 1/2 wide slices.
Lay the slices cut side down on the baking sheet and bake another 10-15 minutes.
Turn the slices over and bake 10 minutes more.
Cool the biscotti on a rack.
Cool completely before storing, or they'll lose crunchiness!
Serve biscotti up with some coffee or hot tea for a tasty treat.
And that's it, man.
Give this chocolate biscotti recipe a try and let me know what you think, and bon appétit!
How to Make Easy and Delicious Chocolate Almond Biscotti
End-to-End instructional video for making Easy and Delicious Chocolate Almond Biscotti. Check out my other videos to make Easy and Delicious Anise Biscotti, and Easy and Delicious Cranberry, Walnut, Orange, Vanilla Biscotti. Buon Appetito!
CHOCOLATE ALMOND BISCOTTI
1 cup sugar
3 cups all purpose flour
¾ cup chopped almonds
1 Tablespoon baking powder
1 cup Ghiradelli's Sweet Ground Chocolate and Cocoa
Mix dry ingredients together well before adding the wet ingredients.
4 eggs
1 cup canola of vegetable oil
¾ Tablespoon almond extract
Mix together and refrigerate for at least 30 minutes
BAKING INSTRUCTIONS
Shape into 2 loaves on an ungreased cookie sheet.
I now use parchment to keep the cookies from sticking.
Flatten slightly and bake at 350 for
20-25 minutes or until golden brown.
Remove from oven and let cool for 10-15 minutes.
Slice and return slices to cookie sheet laying on sides.
Bake at 350 for 5-10 more minutes or so until bottom face is lightly toasted.
Remove from oven and turn slices over to toast other face.
Bake at 350 for 5-10 more minutes and then remove to parchment paper to cool.
10 slices per loaf--20 slices per batch