Best 2 Triple Chocolate Almond Biscotti Recipes

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Indulge in a delightful journey of flavors with our Triple Chocolate Almond Biscotti, a symphony of rich chocolate and nutty goodness. These delectable cookies are a true masterpiece, featuring a trifecta of chocolate: dark, semisweet, and cocoa powder, all harmoniously blended to create an intense chocolate experience. Topped with crunchy almonds that add a delightful textural contrast, these biscotti are perfect for dunking in your morning coffee or enjoying as an afternoon pick-me-up.

This comprehensive article presents three enticing variations of the Triple Chocolate Almond Biscotti. The first recipe sticks to the classic combination of chocolate and almonds, while the second introduces a zesty twist with the addition of candied orange peel. For those who prefer a gluten-free option, the third recipe offers a delicious adaptation that uses almond flour instead of all-purpose flour. Each recipe is meticulously explained with step-by-step instructions and helpful tips to ensure perfect results.

Let's cook with our recipes!

TRIPLE CHOCOLATE ALMOND BISCOTTI



Triple Chocolate Almond Biscotti image

These biscotti are bursting with flavor from layers of chocolate and toasted almonds! They always garner high praise and are easier to make than you'd think. I always turn to these biscotti to add an extra special touch to my holiday cookie tray.

Provided by Dan Langan

Categories     dessert

Time 2h50m

Yield about 24 biscotti

Number Of Ingredients 12

2 tablespoons unsalted butter
1 1/2 cups semisweet chocolate chips
2 large eggs, at room temperature
3/4 cup (150 grams) sugar
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon pure vanilla extract
2 teaspoons instant coffee or espresso powder
1 1/3 cups (175 grams) all-purpose flour
1/2 cup (45 grams) Dutch-process cocoa
3/4 cup toasted unsalted almonds, chopped

Steps:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Combine the butter with 1/2 cup of the chocolate chips in a small microwave-safe bowl. Microwave in 20-second increments, stirring until smooth and melted. Set aside to cool.
  • Place the eggs, sugar, salt, baking soda, baking powder, vanilla and instant coffee in the bowl of a stand mixer and beat with the paddle attachment on medium speed until pale and thickened, about 4 minutes.
  • Meanwhile, whisk together the flour and cocoa in a medium bowl and set aside.
  • Stop the mixer and add the warm melted chocolate and butter. Mix on medium speed until smooth and combined. Add the dry ingredients and mix on low speed until combined. With the mixer running on low speed, mix in the almonds and another 1/2 cup of the chocolate chips until combined.
  • Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide and 1 inch tall. Place the logs on the prepared baking sheet.
  • Bake until the logs are firm to the touch and sound hollow when tapped, 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove to a cutting board and slice crosswise with a serrated knife 3/4 inch thick. You should have about 24 biscotti.
  • Return the biscotti to the parchment-lined baking sheet, standing each up (with its longest skinny side down). Bake until the centers feel firm, 20 to 25 minutes. Remove from the oven and let cool completely on the baking sheet, then lay the biscotti on their sides.
  • Microwave the remaining 1/2 cup chocolate chips in a microwave-safe bowl in 15- to 20-second increments, stirring until smooth and melted. Transfer to a pastry bag (or heavy-duty sandwich bag and snip off a tiny tip); drizzle the chocolate over the cooled biscotti. Enjoy immediately or let set before serving or storing. You can store the biscotti in an airtight container at room temperature for up to 1 week.

LOWER FAT TRIPLE CHOCOLATE COCONUT ALMOND BISCOTTI



Lower Fat Triple Chocolate Coconut Almond Biscotti image

Most know how I love my Biscotti. I usually make it from scratch. I saw a recipe for Brownie Biscotti with boxed Ghiradelli mix. I decided to put my own spin on it, and make it lower fat. I added more chocolate, decreased and increased ingredients. I also made a different flavor combo. The result is delicious. Please enjoy these...

Provided by Nor Mac

Categories     Chocolate

Time 1h

Number Of Ingredients 15

1 box 18 ounce of giahradelli double chocolate brownie mix
2 eggs
2 Tbsp unsweetened cocoa
2 c all purpose flour
1/4 c water
4 Tbsp melted butter
1 tsp vanilla
1/2 tsp baking powder
3/4 c sweetened coconut toasted or plain
3/4 c dark chocolate chips or semi sweet
3/4 c chopped almonds . chop in food processor
BISCOTTI TOPPING
1 c chocolate chips semi sweet or dark
1 c white chocolate chips
2 Tbsp shortening divided

Steps:

  • 1. Heat oven to 350 degree's. Lightly spray a 11x17 inch sheet pan with oil spray.
  • 2. In a large bowl. Pour in the brownie mix. Add the cocoa and baking powder. stir to combine. Add the eggs, melted butter, water and vanilla Mix well until dough is formed.
  • 3. Add the flour, and mix until combined. I use my hands. Add the chocolate chips, coconut, and almonds. Mix with hands until well combined.
  • 4. Form a 16 x 4 inch log on sheet pan. Place in oven and bake 30 minutes. Remove from oven, and cool 15 minutes. Cut loaf in to 1- 1 1/2 inch slices carefully.
  • 5. Turn the slices on their sides. Place back in oven. Bake for about 10-15 minutes. Flip and bake another 10 15 minutes. Remove from oven and cool.
  • 6. Melt chocolate chips in microwave with 1 TB shortening. Melt about 30 seconds and stir. Repeat heating and stiring every 30 seconds until nicely melted.
  • 7. Place cookies upright in a row. Spread the chocolate over the top. Mix white chocolate chips with a TB of shortening. Heat and mix until melted in microwave stopping every 30 seconds to stir.
  • 8. Pour white chocolate in to ziplock bag. Snip corner and drizzle the chocolate over the top of Biscotti. Cool until set. Seperate cookies with knife. Time to serve.

Tips:

  • Mise en Place: Before starting, measure and prepare all ingredients. This will ensure smooth and efficient baking.
  • Chocolate Selection: Use high-quality chocolate for the best flavor. A combination of semisweet, bittersweet, and white chocolate chips works well.
  • Toasted Almonds: Toasting the almonds enhances their flavor and adds a nice crunch to the biscotti. Make sure to toast them until fragrant and golden brown.
  • Chilling the Dough: Chilling the dough before slicing and baking helps it hold its shape and prevents spreading. This also makes it easier to slice.
  • Slicing the Biscotti: Use a sharp serrated knife to slice the biscotti. This will give you clean, even slices.
  • Baking the Biscotti: Bake the biscotti twice for a crispy texture. The first bake sets the shape, while the second bake dries them out and develops their flavor.
  • Storing the Biscotti: Store the biscotti in an airtight container at room temperature for up to 2 weeks. They can also be frozen for up to 3 months.

Conclusion:

Triple Chocolate Almond Biscotti are a delicious and versatile treat that can be enjoyed on their own or with coffee or tea. With their rich chocolate flavor, toasted almonds, and crispy texture, these biscotti are sure to be a hit. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and yields professional-looking results. So gather your ingredients, preheat your oven, and let's get baking!

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