Best Twice The Chocolate Almond Biscotti Recipes

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

TWICE THE CHOCOLATE ALMOND BISCOTTI



Twice the Chocolate Almond Biscotti image

The only way you could improve this biscotti is to drizzle it with chocolate glaze. a rich, not too sweet and crisp cookie goes wonderful with coffee. And notice no butter, oil or shortening? Does that make them a health food?

Provided by Marsha Gardner @mrdick1950

Categories     Cookies

Number Of Ingredients 12

2 cup(s) unbleached white flour
1/2 cup(s) unsweetened cocoa powder
1 tablespoon(s) instant espresso powder
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) cinnamon
1/4 teaspoon(s) kosher salt
3 large eggs
1/2 cup(s) brown sugar, firmly packed
1/4 cup(s) sugar
1 1/2 teaspoon(s) pure vanilla extract
3 ounce(s) dark chocolate, chopped
1/2 cup(s) slivered almonds, toasted

Steps:

  • Preheat oven to 350-degrees. Whisk the flours, cocoa powder, espresso powder, baking powder, cinnamon and salt together in a large bowl. Place the eggs, sugars and vanilla in the bowl of a stand mixer and beat with the paddle attachment until well incorporated. Add the dry ingredients and continue to mix until a stiff dough forms. Add the dark chocolate and almonds and mix until they are incorporated into the dough.
  • Divide the dough in half and place the balls of dough on a cutting board dusted lightly with flour or cocoa powder. Roll each ball out into a log roughly 9 inches long by 2 inches wide. Place them on a baking sheet lined with a nonstick silicone baking mat or parchment paper. Press down on the top of the logs to flatten them slightly.
  • Bake 26-30 minutes until firm to touch. As they bake, the logs will spread out slightly.
  • Remove from the oven and cool them on a wire rack for 10 minutes. Then transfer the logs to a cutting board and using a serrated knife, cut them on a diagonal into ½-inch slices. Arrange the slices upright on the baking sheet and place in the oven. Bake an additional 15-20 minutes (bake longer for extra crispy biscotti). Remove from the oven and cool on a wire rack before serving. For an extra chocolaty treat, dip the ends of the biscotti into melted chocolate and let harden before serving.

ANNA'S TWICE BAKED ALMOND BISCOTTI



Anna's Twice Baked Almond Biscotti image

Anna migrated to Queens NY from Italy with her husband and lived in my Granny's house in the upstairs apartment. She had no children of her own so it gave her great pleasure to spoil us often with these baked goodies called "biscotti". Who knew these very traditional breakfast treats would turn into the very stylish biscotti found in the best coffee bars today! Thanks Anna for the memories :)

Provided by Gingerbee

Categories     Dessert

Time 40m

Yield 24 biscuits

Number Of Ingredients 8

1/4 lb butter
3 eggs
3 cups flour
1 cup sugar
1 cup almonds (chopped)
1 teaspoon anise extract
3 teaspoons baking powder
1/4 milk (for glazing)

Steps:

  • Cream butter and sugar until light and fluffy.
  • Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
  • Divide dough in half.
  • Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
  • Gently press down to flatten alittle.
  • Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
  • Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
  • Lay the cookie flat side down and return to oven until light gold in color.
  • Cool.
  • Freezes very well.

DOUBLE ALMOND BISCOTTI



Double Almond Biscotti image

The original recipe is from the Odense.com site. I love almond paste and thought these were quite tasty and looked like biscotti from a coffee house- not hard to make at all. Next time I might add a little almond extract and even a little lemon zest would be nice but they were gone in a short time just the way the recipe is posted. I doubled the recipe and only made 2 loaves so my biscotti were quite big.

Provided by nadia murray

Categories     Dessert

Time 1h30m

Yield 20 biscotti

Number Of Ingredients 9

1 (7 ounce) box almond paste
1/2 cup very cold butter
1/2 cup sugar
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup slivered almonds, lightly toasted (I only had sliced almonds and it was fine)
4 egg whites
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350°F and line baking sheets with parchment.
  • Grate almond paste and butter into a medium bowl.
  • Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
  • Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
  • Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
  • Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
  • Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
  • Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
  • Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
  • Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).

DOUBLE CHOCOLATE ALMOND BISCOTTI



Double Chocolate Almond Biscotti image

Make and share this Double Chocolate Almond Biscotti recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time 55m

Yield 2 logs

Number Of Ingredients 12

2 1/4 cups flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 lb butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon Amaretto (optional)
1 cup blanched slivered almond
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°.
  • Combine flour, cocoa, baking powder and salt.
  • Beat butter and sugar until light and fluffy. Beat in eggs, vanilla and almond extracts.
  • Mix in the flour mixture in stages. Stir in almonds and chocolate chips.
  • Shape dough into 2 logs 3 inches wide and about 12-14 inches long.
  • Place on ungreased baking sheet 3 inches apart.
  • Bake for 20-30 minutes.
  • Cool slightly and cut into 3/4-inch diagonal slices.
  • Bake again for 10 minutes each side.
  • Cool on a wire racks.

Nutrition Facts : Calories 2246.5, Fat 116.2, SaturatedFat 49.8, Cholesterol 333.5, Sodium 1286.2, Carbohydrate 284.2, Fiber 21.1, Sugar 150.7, Protein 43.5

Related Topics