How To make Triple Chocoloate Biscotti
1 3/4 c Hazelnuts; (9 oz)
2 2/3 c Flour, unbleached; (10.5 oz)
1 c Cocoa, dutch-process; (3.5
-oz) 1 1/2 ts Baking soda
1/4 ts Salt
2 c Sugar
1 1/2 tb Dark roasted coffee (or inst
-ant espesso) -- finely grou 2/3 c Chocolate chips; (4 oz)
5 lg Eggs
1 1/2 ts Vanilla extract
12 oz White chocolate
Recipe by: Emily Luchetti, fine Cooking October/November 1994 I've used walnuts every time I've made these. Heat the oven to 325. Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside. If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with thetowel to remove the skins. Set aside to cool. Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle. Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips. In a separate bowl, lightly whisk together the eggs and vanilla extact. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. Divide the dough into four equal parts. With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter. Place the logs 4 inches apart on greased or parchment lined baking sheets. Bake the logs at 325 for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet. Remove the baking sheets from the oven and reduce the temparature to 300. Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed. Transfer the biscotti to a rack to cool. While the biscotti are cooling, chop the white chocolate and melt ina microwave on low power or in a double boiler. With a knife, spread white chocolate on one cut side of each cooked biscotti. Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet. Allow the chocolate to harden. Peel the biscotti from the parchment and store in an airtight container. -----
How To make Triple Chocoloate Biscotti's Videos
How to Make Chocolate Hazelnut Biscotti | Eggless Chocolate Hazelnut Biscotti | Upasana
Chocolate Biscotti | Biscotti Recipe | Hazelnut Chocolate Biscotti | How To Make Biscotti | Homemade Biscotti | Eggless Biscotti | Best Chocolate Biscotti | Rajshri Food | Upasana
Learn How to Make Perfect Chocolate Hazelnut Biscotti recipe, from our Chef Upasana Shukla in Beat Batter Bake with Upasana only on Rajshri Food. Make this Eggless Recipe of Chocolate Hazelnut Biscotti and share your experience with us in the comments section below.
HAPPY BAKING!!!
Ingredients:-
Dry:-
130 gms. Maida
3 tbsp. Cocoa Powder
¼ tsp. Baking Soda
½ tsp. Baking Powder
100 gms. Caster Sugar
Wet:-
50 ml. Vegetable oil
4 tbsp. Milk
¼ tsp. Vinegar
For Dough:-
2-3 tbsp. Milk
2 tbsp. Dark chocolate chips
2 tbsp. Hazelnuts, roasted and chopped
Method:-
1. Sieve all the dry ingredients in a bowl.
2. Mix all the wet ingredients in another bowl.
3. Add the wet ingredients to the dry ingredients followed by milk, chocolate chips and hazelnuts.
4. Bring together into a dough and divide into 2 equal portions.
5. Roll out with hands and make 2 loaves as shown in the video and place them on a lightly greased baking tray at a safe distance from each other.
6. Bake in a preheated oven at 180°C for 18-20 minutes checking after 15 minutes.
7. Once out of the oven let the loaves cool down to room temperature and slice them into ½ inch pieces.
8. After the slicing, place the biscottis on a baking tray and bake again in a preheated oven at 180°C for 15 minutes or until all the moisture evaporates.
Enjoy decadent Chocolate Hazelnut Biscotti with Tea or Coffee! HAPPY COOKING!!!
Host: Upasana Shukla
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Biscotti
Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own.
RECIPE:
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Beth's Chocolate Hazelnut Biscotti Recipe | ENTERTAINING WITH BETH
Learn how to make my Chocolate Hazelnut Biscotti Recipe. A great Christmas cookie recipe perfect for gifting!
#entertainingwithbeth #ChristmasCookie #Biscotti
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BETH'S CHOCOLATE HAZELNUT BISCOTTI RECIPE
Makes 12 Cookies
INGREDIENTS:
1 cup (150g) of hazelnuts
3 oz (84g) of bittersweet chocolate
¾ cup (135g) brown sugar
1 ½ cup (180g) flour
¼ cup (30 g) unsweetened cocoa powder
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
2 eggs
1 tsp (5 ml) vanilla
1 tbsp (15 ml) instant coffee granules mixed with 2 tbsp hot water
METHOD:
Preheat oven to 350F/(176C).
Place hazelnuts on a rimmed lined cookie sheet and bake at 350F/(176C) for 10 mins.
Remove from the oven and pour onto a clean kitchen towel, wrap in towel and “steam” for 10 minutes. This will help to remove the skins. Remove as much skin as you can, and set nuts aside.
Then chop the chocolate into very fine pieces, place in a large bowl, add brown sugar, and mix to combine.
Then in a smaller bowl add the flour, cocoa powder, baking soda, and salt. Whisk to combine.
Add the flour mixture to the sugar and chocolate mixer and mix to combine, add the eggs, vanilla and “mixed coffee”. Beat to combine until a dough forms. Add roasted/skinned hazelnuts.
Sprinkle 1 tbsp (15 ml) of cocoa powder on a cutting board and form dough into a log about 9” (23 cm) x 4” (10 cm) .
Transfer to a parchment lined cookie sheet.
Bake at 300F/)148C) for 35-40 minutes.
Remove and allow to cool. Transfer baked log to a cutting board. Slice on the bias into ½” (13 mm) slices. Place bake on to clean parchment paper (you can flip previous sheet over to the other side for this) And bake slices 7 minutes each side to dry cookies out.
Serve with espresso or a hot cup of cocoa!
Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (Biscotti) is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
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Chocolate Drizzle Walnut Biscotti Recipe
Classic italian biscotti with chunks of walnuts and chocolate chips, beautifully covered in chocolate drizzle. Perfect for gifts or munchies. Walnuts may be substituted with almonds or pecans.
CREDITS
Music by Kevin MacLeod (incompetech.com)
This Chocolate Biscotti is Better
This easy-to-follow recipe makes perfectly crisp Chocolate Biscotti cookies studded with two types of chocolate chips. You can customize this recipe with your favorite add-ins, like nuts, dried fruit, or even white chocolate.
Recipe:
Ingredients
12 Tablespoons unsalted butter, softened
1 ⅓ cups granulated sugar (265g)
3 large eggs, room temperature preferred
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour (345g)
½ cup natural unsweetened cocoa powder (50g)
1 Tablespoon baking powder
¾ teaspoon table salt
½ cup semisweet chocolate chips (85g)
⅔ cup mini chocolate chips (113g) (see note)
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Instructions
00:00 Introduction
00:21 Preheat your oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:26 In a large bowl (or bowl of a stand mixer fitted with paddle attachment) combine butter and sugar and use an electric mixer to beat until creamy and well-combined.
00:52 Add eggs and vanilla extract and stir well to combine.
01:11 In a separate bowl whisk together flour, cocoa powder, baking powder and salt.
01:27 With mixer on low-speed, gradually add dry ingredients to the butter mixture in 3-4 parts, stirring until flour is completely incorporated after each addition.
01:55 Stir in chocolate chips.
02:26 Divide dough into two mounds on prepared baking sheet (spacing at least 4”/10cm apart as the dough will spread and you don’t want the biscotti loaves to bake together) and use your hands to form each into a loaf that is 12” (30cm) long by 2” (5cm) wide. If the dough is too sticky to manage easily, lightly dust your hands with flour to help you form it.
03:05 Transfer to 350F (175C) oven and bake for 30 minutes. Remove from oven and allow to cool completely before proceeding.
03:16 Once cooled, slice loaves diagonally into slices that are approximately 1” (2.5cm) thick. Place cut-side down on baking sheet and return to 350F (175C) oven to bake for 12 minutes, then carefully flip each slice of biscotti and return to oven to bake for another 10-12 minutes.
04:18 Allow biscotti to cool completely before enjoying.
Notes
Cocoa powder
You may substitute Dutch-process cocoa powder, note that the flavor will be slightly deeper and more intense.
Chocolate chips
I like to use a mix of mini and regular-sized chocolate chips, however you can substitute the regular for mini or vice versa. You may also substitute your favorite type of chocolate chips (milk, dark, or even white chocolate). If desired, throw in a handful (about ½ cup) of chopped nuts, such as walnuts, as well!
Storing
Store in an airtight container at room temperature. Biscotti will keep for at least two weeks. Biscotti may also be frozen in an airtight container for several months.
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