CHOCOLATE BISCOTTI RECIPE EASY RECIPES

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DOUBLE CHOCOLATE BISCOTTI RECIPE | ALLRECIPES



Double Chocolate Biscotti Recipe | Allrecipes image

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Provided by Janet Allen

Categories     World Cuisine    European    Italian

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 3 dozen

Number Of Ingredients 8

½ cup butter, softened
? cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1?¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

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.

Nutrition Facts : Calories 98.8 calories, CarbohydrateContent 12.7 g, CholesterolContent 17.8 mg, FatContent 5.1 g, FiberContent 0.5 g, ProteinContent 1.5 g, SaturatedFatContent 3 g, SodiumContent 53 mg, SugarContent 7.4 g

EASY CHOCOLATE BISCOTTI RECIPE - PILLSBURY.COM



Easy Chocolate Biscotti Recipe - Pillsbury.com image

Looking for a dessert made with Pillsbury™ cookies for Christmas? Then check out these chocolate and cranberry biscotti – a perfect Italian treat.

Provided by Pillsbury Kitchens

Total Time 2 hours 20 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 6

1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/3 cup unsweetened baking cocoa
1/2 teaspoon almond extract
1/2 cup sweetened dried cranberries
1/2 cup sliced almonds, toasted
4 oz semisweet baking chocolate, chopped

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In large bowl, break up cookie dough. Stir in cocoa and almond extract until well blended. Stir in cranberries and almonds. Divide dough in half. On cookie sheet, shape each half into 10x2-inch rectangle, about 3/4 inch thick and 4 inches apart.
  • Bake 25 to 30 minutes or until center is firm to the touch. Cool 15 minutes. With serrated knife, carefully cut baked rectangles diagonally into 1/2-inch slices. On same cookie sheet, place slices, cut sides down.
  • Bake 8 minutes. Carefully turn slices over; bake 8 minutes longer or until crisp. Cool completely on cookie sheet.
  • In small microwavable bowl, microwave chocolate uncovered on High 1 minute, stirring after 30 seconds, until softened and chocolate can be stirred smooth. Drizzle chocolate over biscotti. Refrigerate 30 minutes or until set.

Nutrition Facts : Calories 140 , CarbohydrateContent 18 g, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 60 mg

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