Best Coffee Chocolate Chip Biscotti Diabetic Adaptations Given Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COFFEE CHOCOLATE CHIP BISCOTTI (DIABETIC ADAPTATIONS GIVEN)



Coffee Chocolate Chip Biscotti (Diabetic Adaptations Given) image

A treat with afternoon coffee, these double-baked cookies are crunchy and just right for dipping in a creamy latte!

Provided by Annacia

Categories     Dessert

Time 50m

Yield 26 serving(s)

Number Of Ingredients 11

2 tablespoons warm water
2 tablespoons instant coffee granules, good quality
2 3/4 cups all-purpose flour (replace 3/4 cup of white flour with whole wheat)
1 tablespoon baking powder
1 teaspoon baking soda
3 large eggs (3/4 cup Eggbeaters)
1 cup granulated sugar (I used 1/2 cup Splenda granulated and 1/4 cup Splenda Brown Sugar Blend)
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup vegetable oil
1/2 cup semi-sweet chocolate chips

Steps:

  • PREHEAT oven to 350°F Grease baking sheet; cover with parchment paper.
  • COMBINE water and coffee granules in small bowl; stir until coffee is dissolved.
  • COMBINE flour, baking powder and baking soda in small bowl.
  • WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs.
  • BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
  • CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
  • BAKE, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.

CHOCOLATE CHIP BISCOTTI COOKIES



Chocolate Chip Biscotti Cookies image

Make and share this Chocolate Chip Biscotti Cookies recipe from Food.com.

Provided by Chef Gorete

Categories     Dessert

Time 1h10m

Yield 8 dozen cookies

Number Of Ingredients 7

12 large eggs, room temperature
2 cups vegetable oil
2 cups sugar
8 cups all-purpose flour (plus more if needed)
1 lemon rind
3 tablespoons baking powder
2 cups semisweet mini chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Beat the eggs, then add the next 5 ingredients When well combined, stir in the chocolate chips until well mixed. If the dough is too soft and sticky, add a bit more flour until the dough can be formed into logs.
  • Shape the dough into eight 2-1/2 inch wide logs, then place them on 4 ungreased cookie sheets. Bake for 18-20 minutes or just until golden in colour.
  • Remove the logs from the oven and at an angle, cut them into 1 inch slices. Place the cookies back on the cookie sheets, and return to the oven for an additional 10 minutes per side to toast slightly.

CHOCOLATE-CHIP BISCOTTI



Chocolate-Chip Biscotti image

Make and share this Chocolate-Chip Biscotti recipe from Food.com.

Provided by Alan in SW Florida

Categories     Dessert

Time 1h25m

Yield 5 dozen biscotti

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 pinch ground cinnamon
4 tablespoons cold butter or 4 tablespoons margarine
3 large eggs, lightly beaten
6 ounces miniature semisweet chocolate chips (1 cup)
1 cup walnuts, toasted and coarsely chopped
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
  • Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
  • On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
  • Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.

Nutrition Facts : Calories 783.2, Fat 38.2, SaturatedFat 14.4, Cholesterol 136, Sodium 318.4, Carbohydrate 104, Fiber 5, Sugar 59.8, Protein 14.1

CHOCOLATE CHOCOLATE CHIP BISCOTTI



Chocolate Chocolate Chip Biscotti image

Make and share this Chocolate Chocolate Chip Biscotti recipe from Food.com.

Provided by Ethans Mom

Categories     Dessert

Time 50m

Yield 20 biscotti

Number Of Ingredients 9

1 cup white sugar or 1 cup brown sugar
1/4 cup butter, softened
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 tablespoons cocoa powder, heaping
1 teaspoon baking powder
1 pinch salt
1 cup chocolate chips

Steps:

  • Preheat your oven to 350 degrees.
  • Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.
  • Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.
  • Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
  • Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!

Nutrition Facts : Calories 155.4, Fat 5.5, SaturatedFat 3.2, Cholesterol 27.2, Sodium 50.6, Carbohydrate 25.3, Fiber 1, Sugar 14.7, Protein 2.4

CHOCOLATE CHIP BISCOTTI



Chocolate Chip Biscotti image

They're Italian! Baked twice for a crunchy texture, biscotti are meant to be dunked in coffee.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 22

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal™ all-purpose flour
1/2 cup toasted chopped hazelnuts
1/2 cup cherry-flavored dried cranberries, coarsely chopped
2 cups semisweet chocolate chips

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
  • Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
  • In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Biscotti, Sodium 90 mg, Sugar 20 g, TransFat 1 g

CHOCOLATE CHIP BISCOTTI



Chocolate Chip Biscotti image

Make and share this Chocolate Chip Biscotti recipe from Food.com.

Provided by Cheffet22

Categories     Dessert

Time 20m

Yield 36 serving(s)

Number Of Ingredients 8

1 3/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1 cup chocolate chips
4 tablespoons cold butter
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs, lightly beaten

Steps:

  • Preheat oven to 350°F.
  • In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
  • Add butter and vanilla, process until mixture resembles coarse cornmeal.
  • Add chocolate chips and eggs and pulse until dough is evenly moistened.
  • Divide dough into 4 equal pieces, press onto pans as logs.
  • Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
  • Turn slices on sides and return to oven for 5-10 minutes.
  • Let cool.

Nutrition Facts : Calories 81.7, Fat 3, SaturatedFat 1.7, Cholesterol 13.7, Sodium 37.1, Carbohydrate 13.2, Fiber 0.4, Sugar 8.1, Protein 1.2

TWICE BAKED COOKIES (BISCOTTI)



Twice Baked Cookies (Biscotti) image

my grandmom would always make these all year round. whats nice is that they taste better when they have aged

Provided by DCFeeIV

Categories     Dessert

Time 4h5m

Yield 3 dozen

Number Of Ingredients 9

2 cups sugar
1/2 lb melted butter
4 tablespoons anise seeds
2 cups coarsely chopped almonds
6 eggs
1 tablespoon baking powder
5 1/2 cups flour
4 tablespoons anisette
2 tablespoons vanilla, 2 tablespoons water

Steps:

  • mix sugar butter anise and vanilla.
  • beat in eggs.
  • mix flour with baking powder.
  • stir into sugar/butter/anise/vanilla and almonds.
  • blend together.
  • preheat oven 350.
  • chill 2-3 hours.
  • shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
  • bake 20 mins 350.
  • cut into 3/4 inch thick slices.
  • place back on pan on sides for another 15 minutes.

ESPRESSO CHOCOLATE CHIP BISCOTTI



Espresso Chocolate Chip Biscotti image

These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 22 to 24 cookies

Number Of Ingredients 9

2 cups all-purpose flour
2/3 cup granulated sugar
1/4 cup turbinado sugar, plus extra for sprinkling
1 1/2 tablespoons espresso powder
1 teaspoon baking soda
1/2 teaspoon anise seed, lightly crushed
1/2 teaspoon salt
1 cup mini dark chocolate chunks (4 1/2 ounces)
3 large eggs, lightly beaten

Steps:

  • Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
  • Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
  • Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
  • Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

Related Topics