Best Eric Mccormacks Amazing Chocolate Almond Biscotti Recipes

ABSOLUTELY AMAZING ALMOND BISCOTTI

Steps:

• Preheat oven to 300°F.
• Spray large baking sheet (12x19-inch) with Pam or oil.
• If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
• Combine all-purpose flour, baking powder, baking soda and salt and set aside.
• Cream sugars and butter until creamy and smooth using an electric mixer.
• Add eggs, almond and vanilla extracts, stir until well mixed.
• Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
• Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
• Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
• Repeat with the other dough ball and place both logs side by side on the cookie sheet.
• Bake 30 minutes until dry. Allow to cool 10 minutes.
• Slice each log into 18 slices, about 1/2 inch each.
• Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired).
• Cool biscotti on a rack.
• Can dip or stripe in white or dark chocolate.
• Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!

ERIC MCCORMACK'S AMAZING CHOCOLATE ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F; line 2 heavy large baking sheets with parchment paper.
• Combine cake mix, flour, melted butter, eggs, and almond extract in large bowl. Beat for 2 minutes, or until dough forms. Knead almonds into dough.
• Scrape dough onto 1 prepared baking sheet and form dough into 13-inch log that is 3 inches wide.
• Bake for 35 minutes, or until toothpick inserted into center of biscotti comes out clean. Cool for 35 minutes.
• Using serrated knife, cut log crosswise into 1/2-inch thick slices. Carefully transfer half of the biscotti to second prepared baking sheet.
• Arrange biscotti cut side down on baking sheets. Bake for 15 minutes.
• Reduce heat to 200°F and bake for 40 minutes, or until biscotti are dry. Cook completely (biscotti will harden as they cool).
• Variation: Melt dark or white chocolate, then dip bottoms of biscotti in chocolate to coat. Transfer biscotti to wax paper and set aside until chocolate becomes firm.

CHOCOLATE-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a cookie sheet and set aside.
• Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
• Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
• Beat in eggs and almond extract.
• Beat in as much of the flour as you can with mixer.
• By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
• On pieces of wax paper, shape dough into two 14 inch long rolls.
• Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
• Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
• Cool on cookie sheet for 1 hour.
• Cut each roll diagonally into 1/2 inch thick slices.
• Place slices, cut sides down, on ungreased cookie sheets.
• Bake 8 minutes.
• Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
• Remove from cookie sheets to wire racks.
• Cool completely.
• If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
• Add 1 teaspoon of shortening to each bowl.
• Microwave on high for 1 minute, stirring once; stir.
• If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
• Dip biscotti into mixtures or drizzle over tops.

CHOCOLATE ALMOND BISCOTTI

Steps:

• Position the oven racks so that they are evenly spaced, with one rack in the center. Preheat the oven to convection bake at 325°F. Line a cookie sheet with parchment paper.
• In a medium bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Put the chocolate and 1/2 cup of the flour mixture in the bowl of a food processor fitted with the steel blade. Process for 1 minute, until the chocolate is very finely ground. Remove from the processor and mix with the remaining flour mixture.
• In the bowl of an electric mixer, beat the eggs and sugar together at high speed until pale and thick. Beat in the vanilla and almond extract. Reduce the speed and gradually mix in the flour and chocolate mixture. Turn off the mixer and stir in the almonds.
• Divide the dough in half. Shape each part into a log 12 to 14 inches long and 2 inches wide and place on the prepared cookie sheet, spacing the logs at least 4 inches apart. Bake in the center of the oven for 20 to 25 minutes, until firm to the touch.
• Remove the cookie sheet from the oven and place it on a wire rack to cool for 10 minutes. Reduce the oven temperature to 275°F.
• Slide the baked logs onto a cutting board. Using a long serrated knife, cut each log diagonally into 1/2-inch slices. Arrange the biscotti cut side down on two or three cookie sheets lined with parchment paper. Place them in the oven on multiple racks and bake for 7 to 8 minutes on one side, turning the cookies over to bake for 7 to 8 more minutes. Remove the biscotti to a wire rack and let cool completely. Store them at room temperature in an airtight container for about a month, or freeze them for up to 5 months.

CAKE MIX CHOCOLATE ALMOND BISCOTTI

Steps:

• Set oven to 350 degrees F.
• Grease a large jelly-roll baking sheet.
• In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined.
• Stir in almonds and mini chocolate chips.
• Divide the dough in half, then place halves on baking sheet/s.
• Shape each into a 12 x 2-inch log (does not have to measure exactly).
• Bake for about 30-35 minutes or until firm to the touch.
• Cool for 12-15 minutes on the baking sheet.
• Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices.
• Turn cut-side down on baking sheet.
• Bake for about 10-15 minutes or until firm.
• Remove to a wire rack to cool.

ALMOND CHOCOLATE BISCOTTI

Steps:

• Have all ingredients at room temp.
• To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
• Watch carefully as nuts burn quickly.
• Preheat oven to 325 degrees F.
• In a medium bowl, combine the flour, baking powder and cocoa.
• Whisk to combine.
• Add almonds and stir to mix.
• In a large mixing bowl, cream butter, sugar and extract at medium speed.
• Add the eggs and beat until smooth- 2 minutes.
• Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
• Turn the dough onto a lightly floured surface.
• With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
• Line a baking sheet with parchment paper.
• Transfer the log to the paper.
• Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
• Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
• Remove the pan from the oven to a cooling rack.
• Reduce oven temp to 275.
• Allow the log to cool for 15 minutes.
• Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
• With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
• Place the slices cut side down onto baking sheet.
• Bake until dry and crisp 30-35 minutes.
• Remove from oven and allow to cool completely- 1 1/2 hours.
• They will continue to harden as they cool.
• They will store in an airtight container for one week.
• Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
• Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!

ALMOND CHOCOLATE BISCOTTI (USING CAKE MIX)

Steps:

• In a large mixing bowl, combine the cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well.
• Stir in the almonds and miniature chocolate chips.
• Divide dough by half.
• On ungreased baking sheets, shape each portion into a 12 x 2 log.
• Bake at 350F for 30-35 minutes or until firm to the touch.
• Cool for 15 minutes.
• Transfer to a cutting board; carefully cut diagonally with a serrated knife into 12 inch pieces.
• Place cut side down on baking sheets.
• Bake for 10 to 15 minutes or until firm.
• In a heavy saucepan over how heat, melt vanilla chips and shortening.
• Drizzle over biscotti; let stand until hardened.
• Store in airtight container.

CHOCOLATE ALMOND BISCOTTI

Steps:

• Pfeheat oven to 350°F.
• In large mixer, beat butter and sugar untill well mixed.Add eggs and almond extract; beat untill smooth. In seperate bowl mix together flour, cocoa, baking powder and salt; Blend butter and cocoa mixture together; mix untill smooth(dough will be very thick). remove bowl from mixer and stir in almonds. Divide dough in half and with lightly floured hands shape each half into rectangular logs about 11'' long. place about 2'' apart from each other. Bake 30 min or untill logs are set, remove from oven and let cool for 15 minute With a serated knife cut 3/4'' slices diagnally. return to cookie sheet, cut side down and continue baking for 8-9 min turn over and bake another 8-9 minute Remove from oven and allow to cool. melt semi-sweet chocolate and drizzle over cookies repeat with white chocolate.