How To make Chocolate Biscotti
1 c Flour
1/2 c Sugar (or more)
1/2 c Cocoa
2 t Flavoring (I used raspberry;
Orange or almond would work Nicely too) 2 Egg equivalents
3/4 t Baking powder
1/4 t Salt
Splash of liquor to match Flavoring (I used Chambord) Combine flour, sugar, cocoa, salt and baking baking powder. Separately, mix flavoring and eggs. Combine. Add splash of liquor or water as needed to have a sticky consi stency. If the mixture is too stiff, it won't spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled. I used about 2 T. for all the cookies, which added about 6 g. fat to the recipe or 1/3 g. fat each one. From: Chris. creeve@banyan.com. Fatfree Digest [Volume 10 Issue 23], Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
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Chocolate Pistachio Biscotti – Bruno Albouze
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Beth's Chocolate Hazelnut Biscotti Recipe | ENTERTAINING WITH BETH
Learn how to make my Chocolate Hazelnut Biscotti Recipe. A great Christmas cookie recipe perfect for gifting!
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BETH'S CHOCOLATE HAZELNUT BISCOTTI RECIPE
Makes 12 Cookies
INGREDIENTS:
1 cup (150g) of hazelnuts
3 oz (84g) of bittersweet chocolate
¾ cup (135g) brown sugar
1 ½ cup (180g) flour
¼ cup (30 g) unsweetened cocoa powder
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
2 eggs
1 tsp (5 ml) vanilla
1 tbsp (15 ml) instant coffee granules mixed with 2 tbsp hot water
METHOD:
Preheat oven to 350F/(176C).
Place hazelnuts on a rimmed lined cookie sheet and bake at 350F/(176C) for 10 mins.
Remove from the oven and pour onto a clean kitchen towel, wrap in towel and “steam” for 10 minutes. This will help to remove the skins. Remove as much skin as you can, and set nuts aside.
Then chop the chocolate into very fine pieces, place in a large bowl, add brown sugar, and mix to combine.
Then in a smaller bowl add the flour, cocoa powder, baking soda, and salt. Whisk to combine.
Add the flour mixture to the sugar and chocolate mixer and mix to combine, add the eggs, vanilla and “mixed coffee”. Beat to combine until a dough forms. Add roasted/skinned hazelnuts.
Sprinkle 1 tbsp (15 ml) of cocoa powder on a cutting board and form dough into a log about 9” (23 cm) x 4” (10 cm) .
Transfer to a parchment lined cookie sheet.
Bake at 300F/)148C) for 35-40 minutes.
Remove and allow to cool. Transfer baked log to a cutting board. Slice on the bias into ½” (13 mm) slices. Place bake on to clean parchment paper (you can flip previous sheet over to the other side for this) And bake slices 7 minutes each side to dry cookies out.
Serve with espresso or a hot cup of cocoa!
CHOCOLATE CHIP BISCOTTI * PERFECT FOR ANY COFFEE * NO TALK COOKING
A must have for your morning or evening coffee! You'll want one of these with every coffee break and they last for about four weeks in an air tight container.
Recipe:
2 Cups All-Purpose Flour
3/4 Cup Sugar
1/4 Cup Almond Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Large Eggs
4 Tablespoons Salted Butter
1 Teaspoon Vanilla
1/2 Cup Semi-Sweet Morsels
1 Large Egg beaten (egg wash)
For Dipping the Biscotti's use about 1 1/2 Cups of Semi-Sweet Morsels
Bake the first time at 350 degrees about 30 minutes or until the top cracks, let cool and cut them in 1 slices and turn them on their side and bake again at 325 degrees for around 20 minutes.
Thanks for watching and enjoy!
Chocolate-Hazelnut Biscotti- Kitchen Conundrum with Thomas Joseph
Watch Thomas Joseph as he tackles the twice-baked cookie known as biscotti with a chocolatey recipe that won’t crumble or be difficult to eat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Biscotti | Basics with Babish
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