Recipe: Chocolate Espresso Biscotti (4)

Hi Tami,

Here are four biscotti recipes from our archives that include chocolate and espresso powder.

Happy Holiday Baking,

Betsy

From: robert.foster
Newsgroups: rec.food.recipes

Triple-Chocolate Biscotti

9 oz Hazelnuts
10 1/2 oz All-purpose flour
3 1/2 oz Cocoa powder, Dutch process
1 1/2 ts Baking soda
1/4 ts Salt
2 c Sugar
1 1/2 tb Instant espresso powder
4 oz Chocolate chips
5 lg Eggs
1 1/2 ts Vanilla extract
12 oz White chocolate

Heat oven to 325. Toast hazelnuts 10-15 min. Put dry ingredients (except nuts) down through espresso powder in bowl of elec. mixer. Combine, then toss in nuts and choc. chips. In a separate bowl, lightly whisk eggs and vanilla. With mixer running on low, gradually add egg mixture and mix until dough comes together. Dump dough on lightly floured surface, divide into four parts, and with floured hands, roll each part into a log about 10 in. long and 2 in. in diameter. Place logs 4 in. apart on greased baking sheets. Bake at 325 for 30-35 minutes, until sides are firm, tops are cracked. Reduce oven to 300. Let logs cool on baking sheet at least 10 min. before slicing. Cut logs on a slight diagonal into 3/4 in. slices. Place biscotti flat on baking sheet and dry them in oven for about 25 min., until they offer resistance when pressed. Transfer to a rack to cool.

While they are cooling, melt white chocolate and spread on one cut side of each biscotti. Put them white-chocolate side down on a parchment-lined baking sheet. Allow chocolate to harden. Peel biscotti from parchment and enjoy.

Biscotti Cioccolato
Recipe By : Dianna Vosburg

5 ounces (1 cup) whole blanched almonds
1 3/4 cups unsifted unbleached flour
1/2 cup unsweetened cocoa powder (preferably Dutch
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons instant espresso or coffee powder
4 ounces bittersweet or semisweet chocolate
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup granulated sugar

Preheat oven to 350. Toast almonds in shallow pan for 12 minutes. Cool. Reduce heat to 300 degrees. Adjust racks to divide oven in thirds. Line two cookie sheets with foil, shiny side up.

Sift flour, cocoa, baking soda, salt and espresso powder together. With heavy knife shred chocolate finely. Place chocolate in food processor with metal blade. Add 1/2 cup of sifted ingredients and process for 20-30 secs till chocolate is fine.

In large bowl of elec. mixer beat eggs and extracts just to mix. On low speed add chocolate mixture, remaining sifted ingredients, and sugar. Beat to mix. Will be very stiff. Stir in almonds.

Turn dough onto floured surface. Form mound. Cut in half. Flour each half and form into sausage shape 12" long. Place sausage shape on baking sheet diagonally.

Bake two sheets at a time for 50 mins., reversing sheets top to bottom and front to back once to ensure even baking.

Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to cutting board. With serrated knife, cut strips on sharp angle into cookies 1/2" wide.

Carefully place cookies, cut side up, on cookie sheets and bake again at 300 for 40 minutes, turning them upside down after 15 or 20 minutes, until cookies are completely dry and crisp.

Turn off heat, open oven door and let them cool in oven. Store in airtight canisters.

Recipe(tried): Awesome (and EASY!) Biscotti!
Posted to recipelink.com by: Kathy D on Tuesday February 23rd 1999 11:03:28 AM

I made a couple of batches of biscotti for all by X-Mas baskets this year - got RAVE reviews from everyone! These are both from "Great Good Food" by Julee Rosso - a great cookbook with loads of variety!

Chocolate Biscotti - 29% fat, Yield 32

2 eggs
2 egg whites
1 tsp Vanilla
1/2 tsp Almond Extract
1 Cup Sugar
2 Cup Flour
1/3 Cup Dutch Cocoa
2 Tbsp instant Espresso Granules
1 tsp baking Soda
dash Salt
1/2 Cup sliced almonds/hazelnuts (I toasted them)
12 oz Bittersweet Chocolate

Prepare dough as described in previous recipe, adding cocoa and espresso along with sugar/flour mixture. Bake biscotti according to above directions. Allow to cool.

In double boiler, melt chocolate over very low heat. Holding biscotti by one end, dip halfway into melted chocolate. Place on waxed paper to cool and dry.

Hope You Enjoy Them!!

Title: Recipe(tried): Chocolate Biscotti Fat-Free (if no yolks or nuts used)
Posted to recipelink.com by Janet on May 04, 1997 at 10:06:15:

(small recipe...makes only 1 log = about 20 biscotti, can double recipe)
DRY ingredients (can mix ahead and store in container .. use 2 c. per log)

1 cup flour
1/2 cup sugar
1/2 cup cocoa
3/4 tsp baking powder
1/4 tsp salt
(can add whole or chopped nuts - or whatever you want, really .. not FF then .. duh! ;-))

WET ingredients:

2 tsp almond extract
2 eggbeaters units, or whites equal to 2 eggs (or 2 eggs)
splash of chambord or liquor to match extract

read personal notes below

Combine flour, sugar, cocoa, salt and baking powder. Separately mix flavoring and eggs. Combine, and add a splash of liquor or water to get a (very!) sticky consistency. Arrange on greased cookie sheet into a log about 15 inches long and 2 inches wide (or a little wider). Bake at 350 25 min, cool 10 minutes, slice and bake at 300 for 10-15 minutes per side, until cookies are just a touch soft in center-they will harden more as they cool. These are really good!

2/27/97 - sticky, but easy to put together .. makes 1 log. .. we'll see. They crumble slightly more than buttery ones (as I recall) when cut for second baking, but it's not a big problem at all. These are definitely to be repeated and varied. The cocoa is more than most recipes but I like it that chocolatey. Used Chambord but can't really taste the raspberry flavor ... so will probably skip it next time .. or maybe use a coffee flavoring syrup .....

(3/9/97 - used less cocoa (barely 3/4 c. for double recipe) .. we'll see .. I added 1 t. espresso powder, used 3 eggs worth of Egg Replacer .. dry, added liquid espresso - no liqueur - and 1 egg --OHHH, needed more eggs ... still dryish but finally kept together enough to make logs - chocolate syrup may be a good idea to try)