EASY CHOCOLATE BISCOTTI RECIPES
EASY CHOCOLATE BISCOTTI RECIPE - PILLSBURY.COM
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
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
CHOCOLATE BISCOTTI | BETTER HOMES & GARDENS
Chocolate biscotti pairs perfectly with coffee or as a light after-dinner dessert!
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 2 hours 3 minutes
Prep Time 28 minutes
Yield 32 slices
Number Of Ingredients 8
Steps:
- In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much of the flour as you can. Using a wooden spoon, stir in any remaining flour.
- Divide dough in half. On a lightly floured surface, shape each half into a 9-inch-long log. Place logs 5 inches apart on a lightly greased cookie sheet. Flatten logs until 2 inches wide.
- Bake in a 375 degree F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut sides down, on an ungreased cookie sheet.
- Bake slices in a 325 degree F oven for 8 minutes. Turn slices over. Bake 7 to 9 minutes more or until biscotti are dry and crisp (do not overbake). Cool thoroughly on a wire rack. If desired, melt chocolate or white baking pieces with shortening; drizzle over cooled cookies. Store biscotti in an airtight container at room temperature up to 1 week. Makes 32 slices.
Nutrition Facts : Calories 77 calories, CarbohydrateContent 12 g, CholesterolContent 18 mg, FatContent 3 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 54 mg
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