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 ~~Biscotti~~

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PostSubject: ~~Biscotti~~   ~~Biscotti~~ EmptySat Nov 08, 2008 2:59 am

DOUBLE CHOCOLATE BISCOTTI
The biscotti craze is here to stay. Biscotti are almost as popular as chocolate chip cookies. Biscotti lovers are adamant about what types they prefer and how hard they should be. Chocolate biscotti are great, but even better when coated in white chocolate. 24 COOKIES
3 large eggs
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup granulated sugar
2 1/4 teaspoons espresso grounds or instant espresso
2/3 cup (2 ounces) chocolate chips
1 cup (4 ounces) hazelnuts, toasted and skinned
7 ounces white chocolate, finely chopped

Preheat the oven to 325 degrees.
Lightly whisk together the eggs and the vanilla extract. Set aside.

Combine the flour, cocoa powder, baking soda, salt, sugar, espresso grounds, chocolate chips, and hazelnuts in the bowl of an electric mixer. With the paddle attachment, slowly add the egg mixture on low speed. Mix just until the dough comes together. With your hands, scrape any dry ingredients from the bottom of the bowl and mix them into the dough.

On a lightly floured board, roll the dough into 2 logs, each about 12 inches long. Place them on a baking sheet. Bake until the sides are firm and the tops are cracked and no longer wet-looking, about 20 minutes. Cool to room temperature.
Decrease the oven temperature to 300 degrees.
Cut the logs into slices 1/4 inch thick. Place them, a cut side up, on a baking sheet. Bake the biscotti until dry and firm, about 25 minutes.

Melt the white chocolate in a double boiler over hot water, making sure that the water does not touch the bottom of the pan holding the chocolate. Whisk until smooth.

Line a baking sheet with parchment paper. Spread some white chocolate on a cut side of each biscotti. Place the biscotti, white chocolate side down, on the baking tray. Let the chocolate harden.
Chocolate biscotti will last for about a week. Store in an airtight Container at room temperature.

From Four-Star Desserts by Emily Luchetti

Bittersweet Chocolate Biscotti
Extra hard and crunchy--thicker than most--and especially dark and delicious, made with chocolate and cocoa.
After you mix and shape the dough it will have to spend 45 minutes in the freezer before it is baked. It will then be bake twice for a total of 1 hour and 45 minutes.
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PostSubject: Re: ~~Biscotti~~   ~~Biscotti~~ EmptySat Nov 08, 2008 3:00 am

Chocolate Chip and Almond Biscotti
Irresistible. Awesome. With a huge, tremendous amount of chocolate chips. Chocolate chips never had it so good.
6 ounces (I I/4 CUPS) whole blanched
(skinned) almonds
2 CUPS Sifted unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
I/8 teaspoon salt
1 cup minus 2 tablespoons granulated
sugar
I2 ounces (2 CUPS) semisweet chocolate
morsels
2 eggs graded "large"
1 teaspoon vanilla extract
2 tablespoons whiskey or brandy

First toast the almonds in a single layer in a shallow pan in a 350 degree oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
Adjust two racks to divide the oven into thirds and preheat oven to 375 degrees. If possible, use cookie sheets with two or three flat edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix.
Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (I stir with a large rubber spatula). Be patient.
Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or waxed paper. Wet your hands with cold water--do not dry them--and press
the dough into a round mound.
With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2 1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
Place two strips crosswise on each of the lined sheets.
Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
Reduce the oven temperature to 275 degrees.
With a serrated French bread knife, carefully cut on a sharp angle into slices about 1/2 inch wide. This is tricky. Cut slowly with a sawing motion.
Place the slices, cut side down, on the two unlined sheets.
Bake the two sheets, turning the slices upside down (ouch--they're hot) and reversing the sheets top to bottom and front to back once during baking.
Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven.
When cool, store in an airtight container.


ยท Maida Heatter's Brand-New Book of Great Cookies
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PostSubject: Re: ~~Biscotti~~   ~~Biscotti~~ EmptySat Nov 08, 2008 3:00 am

Chocolate Walnut Biscotti

1/2 Cup (1 stick) Margarine or Butter
3/4 Cup Sugar
2 Eggs
1 teaspoon vanilla
2 Cups flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
4 Squares Semi-sweet Chocolate, chopped
1 Cup chopped Walnuts


Heat oven to 325 degrees F.
Beat margarine and sugar until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking powder and salt. Stir in chocolate and walnuts. Shape dough into 2 (14 x 1 1/2 inch) slightly-flattened logs. Place 2 inches apart on greased and floured cookie sheet.
Bake 25 minutes or until lightly browned. Place on cutting board; cool 5 minutes. Using serrated knife cut each log into diagonal slices about 3/4 inch thick. Place slices upright on cookie sheet 1/2 inch apart. Bake 10 minutes or until slightly dry. Cool on wire racks.
Makes about 3 dozen.
For Chocolate dipped Biscotti: Melt 8 squares semi-sweet chocolate. Dip 1/2 of each biscotti into melted chocolate. Place on wax paper-lined tray. Refrigerate until chocolate is firm.
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