Anyone have a good biscotti recipe that has chocolate in it?

Question

I would like a tried and true recipe that is either chocolate chip biscotti or double Choclate Biscotti. Thanks!

Answer 1

You might want to check out this website http://www.recipezaar.com/recipes/biscotti it has many different biscotti recipes.

Answer 2

Sakina, my spouse is from the north, the classic biscotti that have been made in those wood flamed exterior ovens did no longer have chocolate. The chocolate biscotti, got here approximately in the united statesA., canada and places as such. The biscotti as i be responsive to them a two times baked so it does no longer be solid for the chocolate.

Answer 3

Christmas-Flavoured Biscotti (Chocolate-Coconut Biscotti


2 hours 1 hour prep
Change to: biscotti US Metric
2 large eggs
2/3 cup sugar (4 3/4-ounces)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour (8 1/2-ounces)
1 cup shredded sweetened coconut (3 1/2-ounces, packed)
1 cup chopped bittersweet chocolate (6-ounces)
1 3/4 cups chopped peppermint, bark (10 1/2-ounces)

Preheat the oven to 350-degrees.
Beat together the eggs, sugar, baking powder, salt and vanilla until creamy like pancake batter.
Gently stir in flour, coconut and 1 cup of chocolate, until completely incorporated.
Transfer dough to a silpat or parchment covered baking sheet and shape into a rough log, about fourteen inches long (and about 2/5 inches wide and 3/4 inches thick).
Smooth the top with a wet dough scraper.
Bake the dough for about 25 minutes, until just turning golden.
Remove from oven and let cool, up to 25 minutes.
Five minutes before slicing, mist lightly but thoroughly with a spray water bottle.
(This makes slicing the biscotti easier.).
Reduce oven temp to 325-degrees, wait another five minutes, then cut into 1/2-3/4-inch slices. Try to cut straight up and down, so they don't fall over during their second session.
Set the biscotti upright on a covered baking sheet, and bake for about 25 minutes, until very golden. Remove, and place on a rack for cooliing. These will crisp as they cool.
Dip half of each finished, cooled biscotto in the melted chocolate. Place on a rack over parchment or wax paper and allow chocolate to set before serving.
Store in an airtight container to keep crisp. If they don't come out as hard as you'd prefer, allow to sit out uncovered overnight.
These can be stored at room temp for about two weeks; for longer storage, wrap airtight, and freeze.

Answer 4

I love these chocolate cookies and make them all the time...They never last...
My chocolate chip oatmeal cookies


Ingredients:

150 g butter
145 g light brown sugar
135 g white sugar
1 egg
2 tabs vanilla extract
250 g all-purpose flour
3 g baking powder
3 g baking soda
4 g salt
80 g rolled oats
240 g dark chocolate chips
80 g chopped walnuts



1.Preheat oven to 180 degrees C (160 if fan forced). Line baking trays with baking paper.
2.In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, dark chocolate chips and walnuts. Drop by tablespoon onto the prepared cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Answer 5

This link has wonderful recipes of biscotti. I love them!
http://www.joyofbaking.com/biscotti/Biscotti.html

Answer 6

here's Triple Chocolate Biscotti @
http://coffeetea.about.com/od/biscotti/r/tripchocbisc.htm
just copy and paste to your address bar

Answer 7

Dip old, stale bread in melted chocolate.