ALMOND BISCOTTI DIPPED IN CHOCOLATE RECIPES

Name: Classic Biscotti Recipe - 4 Ways
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 20
Cuisine: Italian
Ingredients: 4 tablespoons cold unsalted butter (cut into 4 pieces); ¾ cup granulated sugar; 2 large eggs; 1 1/2 teaspoons vanilla extract (use 1 teaspoon if adding almond or anise extract); ½ teaspoon almond extract or anise extract (optional); 1 cup all purpose flour; 1 cup white whole wheat flour*; 1 teaspoon baking powder; ½ teaspoon salt; turbinado sugar (coarse sugar, optional); 4 tablespoons cold unsalted butter (cut into 4 pieces); ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup unsweetened cocoa powder; 1 cup all purpose flour; 3/4 cup white whole wheat flour*; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup chocolate chips; 1/2 cup chopped almonds or walnuts (optional); 4 tablespoons cold unsalted butter (cut into 4 pieces); ¾ cup granulated sugar; 2 large eggs; 1 teaspoon almond extract; ½ teaspoon vanilla extract; 1 cup all purpose flour; 1 cup white whole wheat flour*; 1 teaspoon baking powder; ½ teaspoon salt

CLASSIC BISCOTTI RECIPE - 4 WAYS - KRISTINE'S KITCHEN

Classic Biscotti Recipe - 4 Ways - Kristine's Kitchen image

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Provided by Kristine

Categories Dessert

Total Time 80 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 20

Number Of Ingredients 43

Ingredients

4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract (use 1 teaspoon if adding almond or anise extract)
½ teaspoon almond extract or anise extract (optional)
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
turbinado sugar (coarse sugar, optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup all purpose flour
3/4 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips
1/2 cup chopped almonds or walnuts (optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon almond extract
½ teaspoon vanilla extract
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped almonds
turbinado sugar (coarse sugar, optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
zest of 1 orange (about 1 tablespoon)
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup dried cranberries
turbinado sugar (coarse sugar, optional)

Steps:

Classic Biscotti
Chocolate Biscotti
Almond Biscotti
Cranberry Orange Biscotti

Nutrition Facts : ServingSize 1 biscotti, Calories 84 kcal, CarbohydrateContent 14 g, ProteinContent 2 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 21 mg, SodiumContent 75 mg, FiberContent 1 g, SugarContent 6 g

CHOCOLATE ECLAIRS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chocolate Eclairs Recipe: How to Make It - Taste of Home image

With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. —Jessica Campbell, Viola, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 9 servings.

Number Of Ingredients 16

Ingredients

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
2-1/2 cups cold whole milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water

Steps:

Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

Nutrition Facts : Calories 483 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 174mg cholesterol, SodiumContent 492mg sodium, CarbohydrateContent 52g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

More about "almond biscotti dipped in chocolate recipes"

CHOCOLATE ECLAIRS RECIPE: HOW TO MAKE IT - TASTE OF HOME

With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. —Jessica Campbell, Viola, Wisconsin
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 20 minutes
Category Desserts
Calories 483 calories per serving

Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

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