Best 6 Cholate Walnut Cherry Biscotti Recipes

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Steps:

• Preheat oven to 325º F. Grease baking sheet.
• Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• Combine flour, cocoa, baking powder and salt in small bowl. Beat sugar and butter in large bowl until light and fluffy. Add eggs and vanilla extract; beat until combined. Stir in melted chocolate. Gradually stir in flour mixture. Stir in cherries and 1 cup morsels.
• Shape dough with floured hands on prepared baking sheet into two 9 x 2 1/2-inch logs.
• Bake for 40 minutes or until slightly firm to the touch and cracked on top. Cool on baking sheet for 10 minutes. Slide log onto cutting board and cut each log into 12, 3/4-inch slices. Return to baking sheet cut side down. Bake, turning once, for 20 minutes or until firm. Remove to wire rack to cool completely.
• Place remaining 1/3 cup chocolate morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Cut a tiny corner from bag and drizzle over cooled biscotti. Let stand until drizzle is set. Store in tightly covered container at room temperature.

MEXICAN CHOCOLATE WALNUT-CHERRY BISCOTTI

Steps:

• Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

MEXICAN CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 325°. Whisk the first 5 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

CHOCOLATE CHERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
• With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
• Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
• Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

DOUBLE CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 350°F. and 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 butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
• On 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 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 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. Biscotti keep in airtight containers 1 week and frozen, 1 month.

CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
• In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
• In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
• In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
• Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
• Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
• Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
• Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
• Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
• Leave the oven set at 300°F.
• Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
• Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
• Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
• Transfer the cookies to wire racks to cool.
• Store in an airtight container at room temperature for up to 1 month.