Best Cioccolato Paradiso Italian Chocolate Paradise Biscotti Recipes

CIOCCOLATO PARADISO (ITALIAN CHOCOLATE PARADISE BISCOTTI)

Steps:

• Place nuts in a shallow pan and bake in a preheated 350 degree oven for 5 to 10 minutes, or until golden brown (do not overcook). Let cool.
• In a mixing bowl, cream butter and 1/2 cup sugar until light and fluffy.
• Beat in egg yolks, vanilla and orange zest.
• In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until crumbly.
• In a separate bowl, beat egg whites until stiff soft peaks form and beat in remaining sugar, beating until stiff but not dry.
• Fold meringue into the crumbly dough, mixing until it clings together.
• Cut nuts into halves or thirds and fold in along with chocolate.
• Divide dough in half. Form into two logs on a greased and floured baking sheet making them about 1/2 inch thick, 1 1/2 inches wide and 16 inches long, sppacing them at least 2 inches apart.
• Bake in the middle of a preheated 325 degree F oven for 25 minutes or until set and golden brown.
• Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2 inch thick.
• Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 4 dozen biscotti.

MILK CHOCOLATE BISCOTTI

Steps:

• Set a rack in the middle level of the oven and preheat to 325 degrees.
• Cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside.
• Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
• Mix the flour, baking powder, and salt and sift into a mixing bowl.
• Stir in the ground mixture.
• Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
• On a lightly floured surface, press dough together.
• Divide dough in half and roll each half into a log the length of the pans you are using (14 to 18 inches).
• Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.).
• Bake until well risen and firm, about 30 minutes.
• Cool the logs on the pans.
• After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife.
• Place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes.
• Cool on pans and store in a tin or plastic container with a tight-fitting lid.