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
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.
Almond Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Almond Biscotti. The long curved shape of these Almond Biscotti make them instantly recognizable. This is a traditional biscotti, which means they do not contain butter or oil. Their texture is crisp and crunchy with a sweet almond flavor that comes from pure almond extract and chunks of toasted almonds. They are especially good when dipped in melted chocolate.
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Dark Chocolate, Almond and Orange Biscotti
Learn how to make one of chef Vincenzo's favorite cookies - biscotti. Sheryl (the chef's wife) will take you through the steps on how she makes her dark chocolate, almond, and orange biscotti. This is a great recipe and really easy!
Chocolate Almond Biscotti
1 stick of butter (8 Tbsp) – room temp
1 cup sugar
-Mix together the butter and sugar so that it is creamy
Add 1 egg, mix together well.
Then add:
3/4 tsp salt
3/4 tsp baking powder
Zest of one orange or 2 Tbsp. orange marmalade
1 tsp. vanilla
Stir well.
Add:
Chopped almonds (3/4 cup)
8 oz dark chocolate (chopped)
Mix together well.
Add 2 cups flour and stir forming a stiff dough.
Pre-heat oven to 375 degrees.
Mix together well and form by hand into a ball of dough.
Divide the dough in half or three parts and make 2-3 oblong logs and flatten out on a cookie sheet so that the dough is about 2 inches wide.
Bake the logs on a cookie sheet covered with parchment paper for 10-12 minutes at 375 degrees.
Take the logs out of the oven and cool for 20 minutes.
Next cut the biscotti in lengthwise pieces (about 12-16 cookies a log) -like slicing bread.
Place the cookies back on the baking sheet and bake again for another 8-10 minutes.
Cool and place in an airtight container.
Thin Crispy Almond Biscotti
If you are a fan of biscotti, and like cookies with a crunch, you have to try these Thin Crispy Almond Biscotti.
#biscotti #thinalmondbiscotti #almondbiscotti
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Biscotti | Basics with Babish
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How to make Chocolate Almond Biscotti | Low Fat Cookie Recipe | Perfect Chocolate Biscotti
#chocolatebiscotti #kitchen2heart #biscotti #cocoapowder #chocolate #almond #biscuit #homemade
Biscotti are oblong shaped twice baked dry cookies made to be enjoyed with a cup of warm milk or coffee. These Chocolate biscotti are dotted with chunks of slightly roasted Almonds. They stay fresh for a week in an air tight jar.
Full Ingredient List
Dry Ingredients
All Purpose Flour 190g
Unsweetened Cocoa Powder 25g
Caster Sugar 115g
Baking Powder 1 Teaspoon
Salt 1/8 Teaspoon
Wet Ingredients
Unsalted Butter 50g
Eggs 2 (100g without shell)
Pure Vanilla Extract 1 Teaspoon
Chopped and slightly roasted Almonds 1/2 Cup (70g)
RECIPE
1. Preheat oven to 160 degree celsius and line a baking sheet with parchment paper.
2. In a mixing bowl, add 50g unsalted butter (soft) and beat on medium speed until it turns pale in colour.
3. Add 115g Caster Sugar(or powdered sugar) and beat for about 2 minutes on medium speed. The sugar will get well incorporated.
4.Add the eggs one by one and beat well in the butter sugar mixture. Add the pure vanilla extract as well. Beat on medium speed for at least 2 minutes. Keep scraping the sides and bottom of the bowl from time to time.
5. Place a sieve on the bowl and add the all purpose flour, cocoa powder, baking powder and salt. Sieve directly into the wet batter.
6. Mix in everything with the beater on low speed until just combined. DO NOT OVERBEAT.
7. Remove the beaters and switch over to spatula. Scrape the sides and bottom of the bowl and add the almonds. Bring everything together using the spatula and form a soft (not smooth) dough.
8. Flour your work surface with a little all purpose flour or icing sugar and transfer the dough.
9. Now flour your hands and give the dough the shape of a log.
10. Flatten a bit and give it an oblong shape. Transfer on to the baking sheet.
11. Bake at 160 degree celsius for around 23-25 minutes.
12. Let it cool down for at least 15 minutes. Do not let it cool down completely
13. Now with the help of a serrated knife or a very sharp knife slice diagonally with the thickness of around 2cm per slice.
14. Place each slice on the same baking sheet and bake for 6-7 minutes at 160 degree celsius.
15. Take out from the oven and flip sides of the slices. Bake for another 6-7 minutes at 160 degree celsius. This will make the biscotti very crunchy and crisp.
16. Let the slices cool down completely.
17. Enjoy with a cup of warm milk or coffee
Notes
1. Do not add both the eggs at the same time as it might curdle the mixture.
2. Store the biscotti in an air tight container for upto 7-8 days
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