Web's Best Recipe Biscotti with Chocolate
This biscottia recipe is low fat, made with chocolate (of course!) and oh so good with cappuccino, latte, hot chocolate, or just by itself.
We believe that biscotti were first baked in Tuscany during the 13th century. They were possibly the first form of early Seaman's biscuits, or hard tack.
To produce a gourmet product, I suggest using top quality ingredients in your recipe biscotti.
- Use top quality chocolates. You'll find excellent, and reasonably priced quality chocolates at Chocolate.com
- And, to simplify your baking and ensure a more uniform product, use biscotti pans to bake this recipe fpr biscotti. For example, the USA Pans 12 x 5.5 x 2 Inch Biscotti Pan, Aluminized Steel with Americoat
is a good choice.
Recipe Biscotti #1: Easy Chocolate
2 cups toasted hazelnuts
1/2 cup butter
4 oz unsweetened chocolate
1/2 tsp vanilla
3 eggs, separated
1 1/4 cup sugar
3 cup flour
1/2 tsp baking powder
1 slightly beaten egg white
Preheat oven to 350 F. Place hazelnuts in a shallow pan and place in oven until lightly colored. Shake the pan occasionally during toasting. Remove and cool.
Finely chop ½ cup of hazelnuts. Chop the rest coarsely. Set aside.
Using a good double boiler, melt butter and chocolate. Stir in vanilla. Cool.
Beat egg yolks with 5/8 cup sugar until thick and pale. Fold in cooled chocolate.
In a separate bowl, beat 3 egg whites, adding remaining sugar until stiff. Mix flour with baking powder and fold into the liquid ingredients. Fold in all of the hazelnuts. Form dough into a loaf about 1 ½ inches wide and 10 inches long. Place on a lightly greased baking sheet.
Brush dough with egg white. Bake in preheated 350 F oven until dough is set (about 45 min). Remove from baking sheet and cut on diagonal into ½ inch slices. Place slices on baking sheet. Return to oven and toast for 5 to 8 minutes on each side.
This recipe biscotti is easy to make and delicious.
This second recipe biscotti is a little more complicated, but well worth the trouble.
Recipe Biscotti #2: Milk Chocolate
1 1/3 cups whole blanched almonds, toasted
7 ounces fine quality milk chocolate
1 3/4 cups sifted flour
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup unsweetened cocoa
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
Preheat oven to 350 F. Place almonds in a shallow pan and place in oven until lightly colored. Shake the pan occasionally during toasting. Remove recipe biscotti and cool.
Break the chocolate into small pieces and place in a food processor's bowl. Ensure food processor has metal chopping blade. Let chocolate stand. Tip: (The Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
is the one that serious cooks call their "dream machine.")
Sift together dry ingredients, including cocoa and sugar. Add ½ to the chocolate and process until the chocolate is fine and powdery.
In large bowl, the chocolate mixture together with the remaining dry ingredients. Stir in the almonds.
In a separate bowl, beat the eggs and the vanilla slightly. Stir the egg mixture into the dry ingredients. Mixture will appear dry. Continue stirring.
Line the work surface with two strips of plastic wrap. Place a strip of dough (14 inches long) in the middle of each plastic wrap. Flatten tops. Lift the two long sides of the wrap and press on the wrap to smooth and shape the dough into a somewhat longer strip. Dough should be 3 inches wide, no thicker than ¾ inches and have squared ends.
Transfer to a cookie sheet and place in freezer for two hours or more until dough is firm enough to unwrap.
Preheat oven to 300 F. Line 2 cookie sheets with aluminum foil or parchment. Transfer dough diagonally to the sheets, peeling away the wrap. Bake for one hour, switching sheets around once during baking. Reduce oven temperature to 275 F, and remove sheets from oven. Immediately release a strip and place it on a board. Repeat with second strip. With a serrated knife, cut the strip crosswise into slices ½ to ¾ inch wide.
Place the slices, standing upright, on an unlined cookie sheet. Leave a little space between. Bake for 40 minutes. Reverse the sheets once during baking. Remove from oven, cool and store in an air tight container.
Serve your recipe biscotti to your lucky guests.
The last recipe biscotti on this page is a plain biscotti that is dipped in melted chocolate.
Recipe Biscotti #3: Chocolate Dipped Biscotti
1 cup sugar
½ cup unsalted, melted, cooled butter
2 tbsp anise flavored liqueur
1 ½ tbsp whiskey
2 tbsp anise seed
1 cup chopped almonds
2 3/4 cup flour
1 ½ tsp baking powder
12 oz semisweet chocolate chips
2 tbsp solid vegetable shortening
Stir together sugar and melted butter. Add liqueur, whiskey and anise seed. Beat in eggs. Stir in nuts. Sift dry ingredients together in separate bowl, then add to mixture. Stir until well mixed. Cover with plastic wrap and chill for about three hours or more.
Heat oven to 375 F. Butter 3 cookie sheets. Shape the dough into three loaves (2 inches wide; ½ inch thick), and place on cookie sheets. Bake recipe biscotti until puffed and brown, about 20 min.
When loaves are cool enough to touch, cut each into diagonal slices about ½ inch thick. Lay slices cut side down and toast them at 375 F for 15 minutes, or until lightly browned. Cool.
Refer to the instructions for melting chocolate that is covered elsewhere in this site.
In the top part of a double boiler, melt the chocolate chips and shortening, stirring frequently. Remove from heat. Insert a digital cooking thermometer and stir until the thermometer reads 85F. Tip: Thermometers typically used for candy making or deep frying will not register a low enough temperature when cooling chocolate. Instead, for recipe biscotti, use a thermometer like the CDN Chocolate Tempering Thermometer. It is ideal for melting and tempering chocolate.
Holding each cookie by the bottom, dip the tops into the chocolate.
Turn immediately onto wax paper, and allow to dry, uncoated side down. Serve this recipe biscotti the same day they are dipped.
More Recipe Biscotti:
Biscotti and Other Low Fat Cookies
Wilton Cake Pans and Other Specialty Bakeware