Time 1h10m Yield 3 dozen. Number Of Ingredients 13 Steps:
Preheat oven to 325°. In a large bowl, combine the butter, eggs and vanilla until well blended. Combine the flour, sugar, cocoa, baking powder and baking soda; gradually add to butter mixture just until combined (dough will be crumbly). , Turn dough onto a lightly floured surface; knead in almonds and chocolate chips. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 3-in. log, leaving 3 in. between the logs., Bake until set and tops are cracked, 30-35 minutes. Cool for 15 minutes. Carefully transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place cut side down on ungreased baking sheets. Bake until firm and dry, 20-25 minutes. Remove to wire racks to cool., For drizzle, in a microwave, melt vanilla chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over biscotti.
Time 1h55m Yield 30 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
Time 1h5m Yield 2-1/2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined. , Divide dough into thirds. On a greased baking sheet, shape each portion into a 7x3-1/2-in. rectangle. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm. , Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with chocolate. Let stand until chocolate is completely set. Store in an airtight container.
Time 1h10m Yield 30 cookies Number Of Ingredients 11 Steps:
Pre-heat oven to 375° F (190° C). Beat butter until soft and add sugar and baking powder. Beat in eggs and vanilla, add cocoa and as much flour as you can by mixer and the rest by hand when the dough becomes too stiff. Stir in chocolate chips and nuts. Divide dough into two equal parts. Shape into 9 x 2 x 1 inch loaves. Place on a baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 25 minutes. Cool on sheet for 30 minutes. Cut loaves into 1/2" thick slices diagonally. Lay cut side down and bake at 350°F (165 degrees° C) for 15 minutes. Turn over and bake other side for 10 to 15 minutes until dry. Cool. Store in airtight container.
More about “brownie biscotti recipes”
Time 50m Yield 30 slices Number Of Ingredients 5 Steps:
Combine all ingredients except the nuts into mixer bowl. Blend for 3 to 4 minutes. Dough should form a ball. Toss in the nuts and combine well. Pat into a 14 x 4 inch log on parchment lined cookie sheet. Flatten slightly. Bake 350 degrees preheated oven for 30 minutes. Remove onto a wire rack and cool 12 minutes. Slice into slices with a serrated knife. Place back on parchment sheet cut side down. Return to oven for 8 minutes. Turn each slice over. Return back to oven 8 minutes. Turn off oven, keep door slightly ajar. Leave in oven 40 minutes. Remove to a wire rack, and cool completely. Store airtight in a tin container.
