Best 5 Almond And Chocolate Chunk Biscotti Recipes

CHOCOLATE ALMOND BISCOTTI

Steps:

• Preheat oven to 325°F. Mix flour, cocoa powder, baking powder and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in almonds.
• Divide dough in half on lightly floured work surface. Roll each half into a log, about 12 inches long and 2 inches wide. Transfer logs to greased baking sheet. Flatten logs slightly.
• Bake 40 minutes or until logs spring back when lightly touched. Cool logs on wire rack 20 minutes. Reduce oven temperature to 300°F. Transfer logs to cutting board. Using a sharp serrated knife, cut logs diagonally into 1/2-inch thick slices. Place slices, cut sides down, in single layer on baking sheets.
• Bake 15 to 20 minutes or until crisp. Remove biscotti to wire racks; cool completely. Store in airtight container up to 1 week.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
• On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

CHOCOLATE CHIP AND ALMOND BISCOTTI (MAIDA HEATTER)

Steps:

• First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
• Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
• Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
• Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
• Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
• In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
• Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water-do not dry them-and press the dough into a round mound.
• With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
• Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
• Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
• Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
• Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
• Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.

ALMOND CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12x2-in. log., Bake 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool 20 minutes., Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chip mixture as directed.

ALMOND AND CHOCOLATE CHUNK BISCOTTI

Steps:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a small bowl, whisk together the flour and the baking powder.
• In a stand mixer fitted with the whip attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes. Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.
• On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3 inches (8 cm) in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart. Dampen your hands and smooth the surface of the logs.
• Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes. (They will flatten out during baking.) Remove the baking sheet from the oven and decrease the oven temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10 to 15 minutes.
• Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices 1/2 inch (1.5 cm) thick. Place the cookies, cut sides up, in a single layer on the baking sheet. (If necessary, use an additional baking sheet.) Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely; they'll continue to firm up as they cool.
• Storage
• The biscotti will keep in an airtight container for up to 1 week.
• Variation
• You can substitute 1 1/2 cups (240 g) chocolate chips for the chopped chocolate, if you like, although I prefer the irregularity of chocolate chunks in these cookies.