Time 2h50m Yield about 24 biscotti Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Combine the butter with 1/2 cup of the chocolate chips in a small microwave-safe bowl. Microwave in 20-second increments, stirring until smooth and melted. Set aside to cool. Place the eggs, sugar, salt, baking soda, baking powder, vanilla and instant coffee in the bowl of a stand mixer and beat with the paddle attachment on medium speed until pale and thickened, about 4 minutes. Meanwhile, whisk together the flour and cocoa in a medium bowl and set aside. Stop the mixer and add the warm melted chocolate and butter. Mix on medium speed until smooth and combined. Add the dry ingredients and mix on low speed until combined. With the mixer running on low speed, mix in the almonds and another 1/2 cup of the chocolate chips until combined. Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide and 1 inch tall. Place the logs on the prepared baking sheet. Bake until the logs are firm to the touch and sound hollow when tapped, 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove to a cutting board and slice crosswise with a serrated knife 3/4 inch thick. You should have about 24 biscotti. Return the biscotti to the parchment-lined baking sheet, standing each up (with its longest skinny side down). Bake until the centers feel firm, 20 to 25 minutes. Remove from the oven and let cool completely on the baking sheet, then lay the biscotti on their sides. Microwave the remaining 1/2 cup chocolate chips in a microwave-safe bowl in 15- to 20-second increments, stirring until smooth and melted. Transfer to a pastry bag (or heavy-duty sandwich bag and snip off a tiny tip); drizzle the chocolate over the cooled biscotti. Enjoy immediately or let set before serving or storing. You can store the biscotti in an airtight container at room temperature for up to 1 week.
Time 1h20m Yield 36 Number Of Ingredients 8 Steps:
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour. Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
Time 1h58m Yield 30 cookies Number Of Ingredients 9 Steps:
Line large baking sheet with double thickness of foil. Sift in salt, baking powder, cocoa and flour into a large bowl to blend. Beat in eggs one at a time and then vanilla. Beat in flour mixture. Stir in chocolate and white chocolate chips by hand. Heap dough into two long strips. Refrigerate for 30 minutes. Bake at 350° for about 25 minutes (until tops are cracked). Let cool for 10 minutes. Reduce heat to 300°. Using foil as an aide, lift logs onto work surface. Cut logs into 3/4 in pieces; arrange half of slices (cut side down) on each prepare baking sheet. Bake biscotti until just dry to touch (about 8 minutes). Turn biscotti and bake again for another 8 minutes.
Yield Makes about 30 Number Of Ingredients 10 Steps:
Line large baking sheet with double thickness of foil. Sift flour, cocoa, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then vanilla. Beat in flour mixture. Stir in semisweet and white chips. Drop dough by heaping tablespoonfuls onto prepared sheet in two 10- to 11-inch-long strips, spacing 3 inches apart. Using metal spatula or wet fingertips, shape strips into 11- by 2 1/2-inch logs. Refrigerate 30 minutes. Preheat oven to 350°F. Bake logs until tops are cracked and dry and tester inserted into center comes out clean, about 25 minutes; cool 10 minutes. Reduce oven temperature to 300°F. Using foil as aid, lift logs onto work surface. Line baking sheets with clean foil. Using serrated knife, gently cut warm logs crosswise into 3/4-inch-thick slices. Arrange half of slices, cut side down, on each prepared baking sheet. Bake biscotti until just dry to touch, about 8 minutes. Turn biscotti over. Bake until top is dry to touch, about 8 minutes. Cool on sheets.
More about “triple chocolate biscotti recipes”
Time 50m Yield 40 cookies Number Of Ingredients 11 Steps:
Preheat oven to 350°F Line a baking sheet with parchment paper. Beat butter, sugar and eggs in a large bowl of electric mixer. Beat in melted chocolate and remaining ingredients. Dough will be sticky. Remove to a lightly floured surface and divide dough in two. With well floured hands, place half of the dough on prepared baking sheet and shape into a log measuring 16 inches long by 3 1/2 inches wide. Repeat with remaining half of dough. Bake in preheated oven for 25-30 minutes, until dough is set. Remove from oven, and let cool 10 minutes. Cut logs into 3/4 inch slices then return cookies to baking sheet. Bake 20 minutes longer, turning cookies halfway through baking time. Let cool on sheet 5 minutes, then remove to rack.
