How To make Triple Chocolate Biscotti
FINE COOKING 11/12/94:
1 3/4 c Hazelnuts
2 2/3 c Unbleached all-purpose flour
1 c Dutch-processed cocoa powder
1 1/2 ts Baking soda
1/4 ts Salt
2 c Sugar
1 1/2 tb Dark-roast Coffee beans;
-ground fine, or Instant Espresso powder 2/3 c Chocolate chips
5 lg Eggs
1 1/2 ts Vanilla extract
12 oz White chocolate
Heat the oven to 325~. Toast the hazelnuts on a baking sheet for 10 to 15minutes, until they emit a nutty aroma but haen't turned dark brown inside. If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven, and then rub the nuts with the towel to remove the skins. Set aside to cool. Put the flour, cocoa powder, baking soda, salt, sugar, and ground coffee beans into the bowl of an electric ? mixer fitted with a paddle. Combine these ingredients on medium-low speed and then toss in the nuts and chocolate chips. In a separate bowl, lightly whisk together the eggs and vanilla extract. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl and mix until the dough comes together. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. Form the logs as described in the Almond Biscotti recipe, making four logs instead of three. Bake thelogs at 325~ for 30 to 35 minutes untilthe sides are firm, the tops are cracked, and the dough inside the cracks no longer looks wet. Remove the baking sheet from the oven and reduce the temperature to 300~. Let the logs cool on the baking sheet for at
least 10 minutes before slicing. Cut the logs on a slight diagonal into 3/4" thick slices. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed. Transfer the biscotti to a rack to cool. While the biscotti are cooling, chop the white chocolate and melt it in a microwave on low power or in a double boiler over simmering water. With a knife, spread white chocolate on one cut side to each cooled biscotti. Put the chocolate on one cut side of each cooled biscotti. Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet. Allow the chocolate to harden. Peel the biscotti from the parchment and store in an airtight container. MM Format Norma Wrenn -----
How To make Triple Chocolate Biscotti's Videos
Triple Chocolate Cookies - Recipe by Laura Vitale - Laura in the Kitchen Episode 268
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Chocolate Christmas Cookies/Triple Chocolate Biscotti
Our next recipe is in. Here we're making M&M Cookies but with a chocolate dough. Then we make a triple chocolate biscotti with dark 100% cacao and white chocolate chips and dipped in white chocolate, mmm!
Recipe Triple Chocolate Almond Biscotti This looks Yummy!
Recipe - Triple Chocolate Almond Biscotti This looks Yummy!
INGREDIENTS:
-1 3/4 cups (11 1/2-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Chunks , divided
●2 1/4 cups all-purpose flour
●1 teaspoon baking powder
●1/2 teaspoon salt
●3/4 cup packed light brown sugar
●1/4 cup (1/2 stick) butter , softened
●2 large eggs
●1 1/2 teaspoons almond extract
●1 cup slivered almonds , toasted
Triple Chocolate Biscotti - by Shelly Ruth
Description1st attempt at self recipe
Triple Chocolate Biscotti Recipe [Food Challenge: DAY 81]
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RECIPE
DAY 81 – Triple Chocolate Biscotti
Makes 24
Ingredients:
1 ½ cup (200 g) All Purpose Flour
1 cup (200 g) Sugar
½ cup (50 g) Unsweetened Cocoa Powder
1 tsp (2 g) Instant Espresso Powder
¾ tsp (3.5 g) Baking Soda
1/8 tsp (0.8 g) Salt
1 cup (150 g) Hazelnuts [toasted*]
1/3 cup (50 g) Chocolate Chips
3 Eggs
1 tsp (2 g) Vanilla Extract
¾ cup (130 g) White Chocolate Chips
1 Tbsp (15 g) Heavy Cream
NOTE: spread hazelnuts in a single layer in a large nonstick dry skillet and while toasting on medium heat, be sure to stir them around every minute or so. Toast them for 5-10 minutes or until they become fragrant and brown.
Process:
1) Preheat your oven to 325 degrees (170 degrees in Celsius). Line a large baking sheet with parchment paper and set aside.
2) In a large bowl add the first 8 ingredients (flour, sugar, unsweetened cocoa powder, chocolate chips, toasted hazelnuts, baking soda, instant espresso, and salt) and mix until combined.
3) In a small bowl whisk the eggs and vanilla extract, and add it to the dry mixture. Stir everything until the dough comes together.
4) Portion the dough in two pieces and using a little extra flour or a little water to help, form them on the baking sheet into 2 logs (with their tops flattened) about 2 inches (5 cm) in diameter. Make sure to place them about 4 inches (10 cm) apart.
5) Bake for 35 minutes and let them cool for about 10 minutes. Reduce the oven temperature to 300 degrees (150 degrees in Celsius).
6) Cut each log on a sharp diagonal into ¾ inch (2 cm) thick slices. Place them cut side down back on the parchment lined baking sheet, and return to the oven for 25 more minutes. Let them cool completely.
7) Mix the heavy cream and white chocolate chips in a microwave safe bowl and microwave them until the chocolate has melted (make sure you mix it every 15 seconds or so, so that the chocolate melts faster and more even (and doesn’t cook too much)).
8) Drizzle or dip the cookies into the melted white chocolate and place them on a wire rack to let the white chocolate harden. Enjoy!
Recipe by: Laura Vitale
Edited by: Ruta
CHOCOLATE BISCOTTI RECIPE!
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Ingredients:
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1/4 cup chocolate chips
2 cups flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
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2 eggs
1/2 cup white chocolate chips for drizzle
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