Best 2 Biscotti Cioccolato Recipes
**Biscotti Cioccolato: A Taste of Italian Tradition**
Immerse yourself in the delightful world of Italian cookies with Biscotti Cioccolato, a classic and beloved treat that combines simplicity and sophistication. These twice-baked cookies are a symphony of flavors and textures, featuring a crispy exterior and a soft, chewy interior. With a rich chocolate flavor that dances on your palate, Biscotti Cioccolato are perfect for dunking in a cup of espresso or savoring on their own.
This article presents a collection of Biscotti Cioccolato recipes that cater to various dietary preferences and skill levels. From traditional recipes using simple ingredients to gluten-free and vegan variations, each recipe offers a unique twist on this timeless classic. Whether you're a seasoned baker or just starting your culinary journey, you'll find a recipe that suits your needs and allows you to create these delectable cookies in the comfort of your own kitchen.
So, prepare to embark on a sweet adventure as we explore the world of Biscotti Cioccolato. Discover the secrets behind their irresistible taste and texture, and indulge in the joy of baking these Italian gems that are sure to become a favorite in your household.
BISCOTTI AL CIOCCOLATO E NOCE (DOUBLE CHOCOLATE WALNUT BISCOTTI)
I found this recipe on CookiesfromItaly.com. I liked it so much, I will be making these for Christmas! If only I could eat cookies all the time, I'd be in the kitchen right now making a batch!
Provided by Maureenie
Categories Dessert
Time 1h
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- Butter and flour a large baking sheet.
- In a bowl, whisk together flour, cocoa powder, baking soda and salt.
- In another bowl with an electric mixer beat together the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- On the prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 5 minutes.
- On a cutting board, cut biscotti diagonally into 3/4 inch slices.
- Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
- Cool biscotti on a rack. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.
Nutrition Facts : Calories 131.3, Fat 6.7, SaturatedFat 2.7, Cholesterol 20.2, Sodium 125.5, Carbohydrate 17.3, Fiber 1.2, Sugar 9.4, Protein 2.4
BISCOTTI CIOCCOLATO
Provided by Linda Wells
Categories dessert
Time 2h30m
Yield About 40 biscotti
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Toast the almonds in a shallow pan for about 12 minutes. Set aside to cool.
- Adjust two racks to divide the oven into thirds and adjust the oven to 300 degrees. Line two cookie sheets with parchment paper or with aluminum foil, shiny side up, and set aside.
- Sift together the flour, cocoa powder, baking soda, salt and espresso or coffee powder. Set aside.
- On a cutting surface, with a heavy knife, shred the chocolate fine. Place the shredded chocolate in the bowl of a food processor fitted with a metal chopping blade. Add about a half-cup of the sifted dry ingredients and process for 20 to 30 seconds, until the chocolate is very fine.
- In the large bowl of an electric mixer, beat the eggs, vanilla and almond extract, if using, just to mix. On low speed, add the processed chocolate mixture, the remaining sifted dry ingredients and the sugar. Beat to mix. It will be a stiff mixture.
- Remove the bowl from the mixer and stir in the almonds.
- Turn the dough out onto a floured surface. Form it into a mound. Cut it in half. Flour each half, and with your hands, form them into sausage shapes about 12 inches long. Place each sausage shape diagonally on a lined cookie sheet. Straighten the shapes and brush off any excess flour.
- Bake two sheets at a time for 50 minutes, reversing the sheets top to bottom and front to back once during baking to insure even baking.
- Remove the sheets from the oven. Let cool for about 10 minutes.
- Then transfer the baked strips to a cutting board. With a serrated bread knife, carefully cut the strips on a sharp angle into cookies about a half-inch wide. (At this stage the cookies are fragile.)
- Carefully place the cookies, on the cut side, on the cookie sheets and bake again at 300 degrees for about 40 minutes, turning them upside down after 15 or 20 minutes, until the cookies are completely dry and crisp.
- Turn off the heat, open the oven door and let them cool in the oven. tore them in airtight containers.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 52 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Use high-quality chocolate chips or chopped chocolate for the best flavor.
- Chill the dough for at least 30 minutes before baking to make it easier to handle.
- Bake the biscotti until they are golden brown and firm to the touch.
- Let the biscotti cool completely before slicing them.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Conclusion:
These biscotti al cioccolato are a delicious and easy-to-make treat that are perfect for any occasion. They are crispy, chewy, and full of chocolate flavor. You can enjoy them on their own, or dip them in your favorite coffee or tea. They also make a great gift for friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
