DARK CHOCOLATE BISCOTTI RECIPES

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ESPRESSO & DARK CHOCOLATE BISCOTTI RECIPE | BBC GOOD FOOD



Espresso & dark chocolate biscotti recipe | BBC Good Food image

Treat yourself to these moreish biscotti or box up as a gift. This twist adds espresso to the mix, enhancing the creamy richness of the chocolate

Provided by Liberty Mendez

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 16

Number Of Ingredients 9

300g plain flour
100g caster sugar
50g light brown soft sugar
1½ tsp baking powder
80g vegetable oil
1 large egg
2 tsp vanilla extract
2½ tbsp instant coffee granules, dissolved in 3 tbsp hot water and cooled
250g dark chocolate chips

Steps:

  • Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
  • Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth – it will be quite dry, but if it’s too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
  • Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 192 calories, FatContent 8 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium

DARK CHOCOLATE CHERRY BISCOTTI RECIPE - BETTYCROCKER.COM



Dark Chocolate Cherry Biscotti Recipe - BettyCrocker.com image

When it comes to chocolate, we don't mess around! Our Dark Chocolate Cherry Biscotti are wildly flavorful and don't skimp on the dark chocolate or dried cherries. But we didn't stop there; this chocolate cherry biscotti recipe just isn't complete without a last, lush drizzle of vanilla on top. They're (almost) too pretty to eat! You'll love dipping this chocolate cherry biscotti in some hot cocoa or coffee; it's a sweet little indulgence you can enjoy any day of the week. Dark Chocolate Cherry Biscotti also make for a great present! Pop a few in a clear bag, tie it with ribbon and voilà, the perfect gift! But don't give them all away; make sure to save a few for yourself. You deserve it!

Provided by Betty Crocker Kitchens

Total Time 3 hours 45 minutes

Prep Time 35 minutes

Yield 69

Number Of Ingredients 12

2 3/4 cups Gold Medal™ All-Purpose Flour
3 tablespoons Hershey’s™ Special Dark™ Cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
1 1/2 cups dark chocolate chips
1 cup chopped dried cherries
2/3 cup white vanilla baking chips
1 teaspoon vegetable shortening

Steps:

  • Heat oven to 350°F. Line 18x13-inch baking sheet with cooking parchment paper.
  • In medium bowl, mix flour, cocoa, baking powder and salt.
  • In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in eggs and vanilla. Stir in flour mixture. Stir in chocolate chips and cherries. Divide dough into thirds on lightly floured surface. Lightly flour hands, and shape each piece of dough into 12-inch long log. Place logs on baking sheet, 4 inches apart. Press down gently to flatten to 2 inches wide.
  • Bake 25 to 30 minutes or until set, but still slightly soft. Place baking sheet on cooling rack; cool completely, about 1 hour. Transfer to cutting board and, with serrated knife, cut logs crosswise into 1/2-inch slices. Place slices cut side down on ungreased large cookie sheets, 1/2 inch apart.
  • Bake 10 minutes. Turn cookies over; bake 5 to 10 minutes longer or until tops are dry. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave vanilla baking chips and shortening uncovered on High 30 to 60 seconds, stirring after 30 seconds, until melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle over biscotti. Let stand until drizzle is set, about 30 minutes.
  • Store in tightly covered container.

Nutrition Facts : Calories 90 , CarbohydrateContent 13 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 35 mg, SugarContent 9 g, TransFatContent 0 g

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