How To make Chocolate Almond Biscotti
2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 whites
3/4 teaspoon vanilla extract
2/3 cup whole almonds -- toasted
1/3 cup chocolate chips
In a mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined. On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.
How To make Chocolate Almond Biscotti's Videos
Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
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Gluten-Free Chocolate Almond Biscotti | Minimalist Baker Recipes
Easy almond biscotti bursting with chopped chocolate flakes. Vegan, gluten-free, and perfectly sweet and crunchy. Just 10 ingredients required!
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These Chocolate Almond Biscotti are Perfect for Teatime! Easy and Quick Cookie Recipe | SweetsMin
Today's video features an easy chocolate almond biscotti recipe. They are perfect for teatime and make nice Christmas gifts too!
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Recipe:
(makes 8~9 biscotti)
1 egg
50g sugar
15g vegetable oil
120g flour
2g baking powder
90g nuts
50g chocolate chips
Music:
Oneul -
Chocolate Almond Biscotti Cookie Recipe Donna Lynne's Kitchen
#Biscotti #recipe #Baking #Chocolate @christmas cookies
This delicious twice baked cookie is sure to make your mouth water!!
2 cups of all-purpose flour
½ cup of unsweetened cocoa powder
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
6 TBS softened, unsalted butter
1 cup of sugar
2 large eggs
2 tsp almond extract
¾ cup of slivered almonds
¾ cup of mini semi-sweet chocolate chips
Professional Baker Teaches You How To Make BISCOTTI!
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 recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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Chocolate Hazelnut Biscotti - HandMade | Christine Cushing
I show you how to make the best chocolate biscotti handmade with extra virgin olive oil that makes them crisp but tender. Filled with hazelnuts these hand made Italian cookies are a classic combination of cocoa and hazelnuts. See why it's important to bake them twice and how to perfectly slice them. FULL RECIPE BELOW.
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RECIPE: CHOCOLATE HAZELNUT BISCOTTI
1 1/4 cup all purpose flour (300ml)
1/3 cup cocoa powder (80 ml)
2 tsp. baking powder (10 ml)
pinch salt
grated zest of ½ orange
1 cup sugar (250 ml)
1/3 cup extra virgin olive oil (80ml)
2 large eggs
1 tsp. pure vanilla extract (5 ml)
1 cup whole hazelnuts(250 ml)
Instructions:
Preheat oven to 325 degrees F.
2. Line a large baking sheet with parchment.
3. Sift flour, cocoa, baking powder, and salt into a medium bowl. Add hazelnuts.
4. In another bowl, add orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
5. Add the egg mixture to the flour mixture. Stir with wooden spoon and blend well.
6. Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3-inches – they will spread out as they bake.
7. Bake for 25-30 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting to keep shape.
8. With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into ½-inch slices.
9. Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more minutes or until golden brown and crisp.
Makes about 40 biscotti
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