BITTERSWEET CHOCOLATE BISCOTTI
Chocolate biscotti with a creamy chocolate topping! If you can't find hazelnuts, other nuts can be used, such as pine nuts, almonds, walnuts, even cashews! Adapted from BH&G magazine.
Provided by Sharon123
Categories Quick Breads
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Lightly grease a cookie sheet and set aside. Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the eggs and cocoa powder. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the hazelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.
- Divide the dough in half. Shape each portion into a 9" long roll. Place rolls 4 inches apart on the prepared cookie sheet; slightly flatten each roll to 2 inches wide.
- Bake in preheated oven for 20-25 minutes or until a wooden pick inserted near center comes out clean. Cool on cookie sheet for about 45 minutes. Reduce oven temperature to 325*F.
- Cut each roll diagonally into 1/2-inch-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet.
- Bake in 325*F oven for 8 minutes. Carefully turn slices over and bake for 7-9 more minutes or until dry and crisp. Move to wire racks and let cool, about 1 hour.
- Makes 2 dozen.
- Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power (medium) for 1 to 2 minutes or until melted, stirring twice(or you can melt in a small saucepan on the stovetop, just stir and watch carefully). Dip one end of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let sit until set.
- *Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 375*F oven for 4-5 minutes or until nuts are slightly golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool completely. Chop nuts and set aside.
- To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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Tony Us
[email protected]These biscotti are the perfect gift for any occasion. They're delicious, easy to make, and look beautiful.
Void Rom
[email protected]I love the way these biscotti look. They're so elegant and perfect for a special occasion.
Bethan marie Davies
[email protected]These biscotti are the perfect treat to enjoy with a cup of coffee or tea. They're also great for dunking in milk.
Andzani Xirindza
[email protected]I've never made biscotti before, but this recipe was really easy to follow. I'm definitely going to make these again.
Aklilu Bekele
[email protected]These biscotti are the perfect combination of crunchy and chewy. They're also not too sweet, which I appreciate.
Anita Neely
[email protected]I'm not a huge fan of dark chocolate, but I actually really liked these biscotti. The bitterness of the chocolate is balanced out by the sweetness of the sugar.
Aziz Mohamed
[email protected]These biscotti are way too sweet for me. I think I'll use half the amount of sugar next time.
Rajesh Khatri
[email protected]These biscotti are a bit dry for my taste. I think I would add a little more butter or oil next time.
Ran Do
[email protected]I made these biscotti for a party and they were a huge hit! Everyone loved them.
cookie 337
[email protected]These biscotti are the perfect gift for any chocolate lover. They're also a great way to use up leftover chocolate chips.
Scott Maclean
[email protected]I wasn't sure how I would like these biscotti, but I was pleasantly surprised. They're not too sweet and have a nice, subtle bitterness to them.
Wendi Redd
[email protected]These biscotti are a bit more time-consuming to make than some other recipes, but they're definitely worth the effort. They're so delicious and perfect for a special occasion.
Reagan Dandy - Matsangoni Boy
[email protected]I love the way these biscotti turned out! They're crispy on the outside and chewy on the inside, just the way I like them.
Thobekile Sibiya
[email protected]I've made these biscotti several times now, and they're always a hit with my friends and family. They're the perfect treat to serve with coffee or tea.
Asanda Zamaxolo
[email protected]These biscotti are the perfect balance of sweet and bitter. They're also incredibly easy to make, which is always a plus.