Best Chocolate Popcorn Biscotti Recipes

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POPCORN COOKIES



Popcorn Cookies image

It's so much fun to surprise people with the crushed popcorn in these yummy cookies. They're definitely a distinctive cookie on the holiday tray.-Leigh Anne Preston, Palmyra, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
Dash salt
2 cups popped popcorn, lightly crushed
1 cup semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in popcorn, chocolate chips and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 13-14 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Provided by Janet Allen

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 36

Number Of Ingredients 8

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

Steps:

  • In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
  • Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
  • Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g

CHOCOLATE POPCORN BISCOTTI



Chocolate Popcorn Biscotti image

I haven't tried this, but it looks so interesting, I'm posting to try later. From the Popcorn site, made for kids. A Fun Fact: Popped corn has only 31 calories per cup, and oil popped corn has only 55 calories per cup!

Provided by Sharon123

Categories     Breakfast

Time 1h

Yield 24-28 biscotti

Number Of Ingredients 7

1 cup egg substitute (or 4 eggs)
1 1/2 teaspoons vanilla
1 cup sugar plus 3 tbsp. sugar, divided
3 cups air popped popcorn, ground in food processor (or blender)
2 1/4-2 1/2 cups flour
3/4 cup unsweetened cocoa powder
4 teaspoons baking powder

Steps:

  • Preheat oven to 300* F.
  • Line a baking sheet with foil and spray with cooking spray.
  • Combine egg substitute, vanilla, and 1 cup sugar in large bowl and mix well.
  • Add popcorn, flour, cocoa powder, and baking powder and mix well; dough will be stiff but continue mixing until all ingredients are well combined.
  • Sprinkle remaining sugar on work surface; divide dough into 3 equal pieces.
  • Roll dough into 8" x 4" by ½" logs and roll in sugar lightly on all sides.
  • Transfer logs to baking sheet, leaving a space between them.
  • Bake 25-30 minutes.
  • Remove from oven and allow "logs" to cool for 5 minutes.
  • Cut logs diagonally into ½ inch slices.
  • Arrange in a single layer on baking sheet.
  • Bake 10 minutes. Turn cookies over and bake 5-10 minutes longer until lightly browned and crisp on both sides.
  • Cool cookies and store in airtight container. Enjoy!

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