Best 8 Chocolate Dipped Biscotti Recipes

CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI

Steps:

• Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
• Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking sheets 15 minutes. Maintain oven temperature.
• Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.
• Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

CHOCOLATE-DIPPED ANISE BISCOTTI

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until firm to the touch and the edges are golden brown., Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Return to baking sheets cut side down., Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in an airtight container.

CHOCOLATE-DIPPED PISTACHIO BISCOTTI

Steps:

• Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
• Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
• Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
• Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
• Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
• Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
• Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

CHOCOLATE DIPPED ORANGE BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.
• Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.
• Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.
• Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.

CHOCOLATE-DIPPED ORANGE BISCOTTI (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F.
• Mix sugar, applesauce, orange peel, vanilla and egg product in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth.
• Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.
• Cut crosswise into 1/2-inch slices. Place cut sides down on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool completely on wire rack.
• Dip one end of each cookie into melted chocolate. Place on waxed paper until chocolate is firm.

CHOCOLATE DIPPED ORANGE BISCOTTI

Steps:

• 1. reheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball. Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide. Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet. Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry. Makes 10 servings

CHOCOLATE-DIPPED ORANGE BISCOTTI

Steps:

• Heat oven to 350°F.
• Mix sugar, oil, orange peel, vanilla and eggs in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth.
• Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.
• Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool on wire rack.
• Dip one end of each cookie into melted chocolate. Place on waxed paper until chocolate is firm.

CHOCOLATE DIPPED PISTACHIO BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees. Cream together the butter and baking powder,add the egg and vanilla the mix in the flour and cornmeal,(I mix the two together before adding to the butter/egg mixture.) add the orange zest and 1/2 a cup of the pistachios,reserve 1/4 cup for later.
• 2. Form the dough into three loaves,8 by4 by 1 inch high,on a cookie sheet pan. Bake for 20 minutes or until a toothpick comes out clean at the corners. Cool for 1 hour. Cut the cookies into 1 inch slices and lie cut side down on the cookie sheet.
• 3. Lower the oven to 325 degrees,bake the sliced cookies 8 minutes per side turning them carefully so as not to break them. Meanwhile in a sauce pan melt the chocolate and the shortening,dip the tops of the cookies in the chocolate and place on a sheet of wax paper,then dust the tops with the remaining chopped pistachios,let cool completely. Then enjoy your hard work with a good cup of espresso!!! :)