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
How To Make Triple Chocolate Biscotti
Gena Bell makes delicious Triple Chocolate Biscotti, find this recipe and more at GenaBell.com
Recipe Triple Chocolate Biscotti
Recipe - Triple Chocolate Biscotti
INGREDIENTS:
●1 3/4 cups all-purpose flour
●1/3 cup unsweetened cocoa powder
●2 teaspoons baking powder
●1/2 teaspoon salt
●6 tablespoons unsalted butter (room temp)
●3 eggs
●1 1/2 teaspoons vanilla extract
●8 ounces semi-sweet chocolate chips
●1/2 cup white chocolate chips
OMG! 60 SECONDS CHOCOLATE COOKIE | Microwave Cookie Recipe ???? #shorts
60 SECOND MICROWAVE COOKIEE???? This Triple Chocolate Cookie is just perfect for random cookie cravings! It’s a soft cookie, sooo quick and soo easy to make!
Double Chocolate Biscotti
These Double Chocolate Biscotti are one of my favorite cookie recipes to serve alongside coffee. Biscotti are different from other cookies as they are baked twice, making them crispy and perfect to be dipped into the hot coffee. They are very easy to prepare and are also a great treat for kids as well.
To print the recipe check the full recipe on my blog:
#doublechocolatebiscotti #chocolatebiscotti #biscottirecipe
0:00 - Intro
0:32 - Mix dry ingredients
0:50 - Mix wet ingredients
1:32 - Incorporate flour mixture
1:55 - add chocolate chips
2:14 - Form into logs
3:01 - First baking time
3:09 - Cut into diagonal slices
3:46 - Second baking time
4:45 - Enjoying the biscotti
Ingredients
Makes about 30 biscotti
1/2 cup (110g) butter, room temperature
2/3 cup (135g) sugar
2 eggs
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
1 ½ tsp (6g) baking powder
1 cup (125g) all-purpose flour
1/3 cup (40g) cocoa powder
1 cup (170g) semisweet chocolate chips
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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.
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