How To make Double Chocolate Walnut Biscotti
2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 ts Baking soda
1 ts Salt
6 tb (3/4 stick) unsalted butter,
-softened 1 c Granulated sugar
2 lg Eggs
1 c Walnuts, chopped
3/4 c Semisweet chocolate chips
1 tb Confectioners' sugar
Preheat oven to 350 deg F. and butter and flour a large baking sheet. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips. On prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes. On a cutting board, cut biscotti diagonally into 3/4 inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in air-tight containers 1 week and, frozen, 1 month.
How To make Double Chocolate Walnut Biscotti's Videos
Mass Appeal - Double Chocolate Walnut Biscotti
A biscotti is a twice baked biscuit that's a staple in many Italian homes. Personal Chef Bill Collins is a Personal Chef showed us how to make some delicious double chocolate walnut biscotti.
Double Chocolate Biscotti
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Double Chocolate Biscotti
8 Tbsp unsalted butter
4 ounces bittersweet or semisweet chocolate, chopped
1/2 cup cocoa powder
1-3/4 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla
1 cup blanched almonds, lightly toasted
1 cup golden raisins
Martha Stewart’s Chocolate-Hazelnut Biscotti | Martha Bakes Recipes | Martha Stewart
Martha Stewart shares her recipe for Chocolate-Hazelnut Biscotti. These crunchy cookies are packed with a double-dose of chocolate, chock-full of delicious hazelnuts, and absolutely perfect for dipping in your morning coffee. Biscotti means twice-baked in Italian, so these delicious treats are first baked in a loaf, then they’re sliced and baked again to give them the unique super-crunchy texture that they’re known for.
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#MarthaStewart #Recipe #Chocolate #Dessert #Baking #Biscotti
0:00 Introduction
0:19 Mix Dry Ingredients
1:07 Mix Wet and Dry Ingredients
2:00 Form and Bake Loaves
3:16 Slice and Bake Again
4:03 Finished Biscotti
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Martha Stewart’s Chocolate-Hazelnut Biscotti | Martha Bakes Recipes | Martha Stewart
Dark Chocolate Almond Biscotti
FULL (Updated) RECIPE:
Make delicious whole wheat biscotti with dark chocolate chunks and roasted almonds.
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DOUBLE CHOCOLATE WALNUT BISCOTTI, #cooking #baking ,#chocolate #funtime
Unlike most commercially chocolate biscotti these have a deep chocolate flavor
INGREDIENTS:
2 Cups all purpose flour and more for kneeding
1/2 Cup unsweetened cocoa powder
1 Teaspoon baking soda
1 Teaspoon salt
3/4 stick (6 Tablespoons) unsalted butter, softened
1 Cup granulated sugar
2 large eggs
1 Cup walnuts , chopped
3/4 Cup semisweet chocolate chips
1 Tablespoons confectioner sugar!!!
Preheat oven 350*f
PROCEDURE:
In a bowl whisk together flour, Cocoa powder, Baking soda and Salt.
In another bowl with an electric mixer beat butter and granulated sugar until light and fluffy. Add eggs beat until incorporated. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On a floured surface with a floured hands knead a dough lightly and form into two slightly flattened logs and sprinkle with confectioner sugar. Bake logs 35 minutes or until slightly firm to touch.
On a cutting board cut biscotti diagonally arranged biscotti cut side down on baking sheet and bake again until crisp about 10 minutes, cool BISCOTTI on a rack and Enjoy with your favourite coffee ☕️
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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