Best 2 Biscotti Cioccolato Recipes

Biscotti Cioccolato, also known as chocolate almond biscotti, are twice-baked Italian almond cookies that are crispy, crunchy, and bursting with chocolate flavor. These classic Italian cookies are made with simple ingredients and can be enjoyed as a snack, dessert, or with a cup of coffee or tea. Whether you are a seasoned baker or a beginner, creating these delicious treats is a rewarding experience. With a few easy steps and some patience, you can impress your friends and family with these delightful and addictive biscotti.

Here are our top 2 tried and tested recipes!

BISCOTTI AL CIOCCOLATO E NOCE (DOUBLE CHOCOLATE WALNUT BISCOTTI)

Biscotti Al Cioccolato E Noce (Double Chocolate Walnut Biscotti) image

I found this recipe on CookiesfromItaly.com. I liked it so much, I will be making these for Christmas! If only I could eat cookies all the time, I'd be in the kitchen right now making a batch!

Provided by Maureenie

Categories Dessert

Time 1h

Yield 30 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semi-sweet chocolate chips
1 tablespoon confectioners' sugar

Steps:

Preheat oven to 350 degrees
Butter and flour a large baking sheet.
In a bowl, whisk together flour, cocoa powder, baking soda and salt.
In another bowl with an electric mixer beat together the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On the prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 5 minutes.
On a cutting board, cut biscotti diagonally into 3/4 inch slices.
Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
Cool biscotti on a rack. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.

Nutrition Facts : Calories 131.3, Fat 6.7, SaturatedFat 2.7, Cholesterol 20.2, Sodium 125.5, Carbohydrate 17.3, Fiber 1.2, Sugar 9.4, Protein 2.4

BISCOTTI CIOCCOLATO

Biscotti Cioccolato image

Provided by Linda Wells

Categories dessert

Time 2h30m

Yield About 40 biscotti

Number Of Ingredients 11

Ingredients

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

Steps:

Preheat the oven to 350 degrees. Toast the almonds in a shallow pan for about 12 minutes. Set aside to cool.
Adjust two racks to divide the oven into thirds and adjust the oven to 300 degrees. Line two cookie sheets with parchment paper or with aluminum foil, shiny side up, and set aside.
Sift together the flour, cocoa powder, baking soda, salt and espresso or coffee powder. Set aside.
On a cutting surface, with a heavy knife, shred the chocolate fine. Place the shredded chocolate in the bowl of a food processor fitted with a metal chopping blade. Add about a half-cup of the sifted dry ingredients and process for 20 to 30 seconds, until the chocolate is very fine.
In the large bowl of an electric mixer, beat the eggs, vanilla and almond extract, if using, just to mix. On low speed, add the processed chocolate mixture, the remaining sifted dry ingredients and the sugar. Beat to mix. It will be a stiff mixture.
Remove the bowl from the mixer and stir in the almonds.
Turn the dough out onto a floured surface. Form it into a mound. Cut it in half. Flour each half, and with your hands, form them into sausage shapes about 12 inches long. Place each sausage shape diagonally on a lined cookie sheet. Straighten the shapes and brush off any excess flour.
Bake two sheets at a time for 50 minutes, reversing the sheets top to bottom and front to back once during baking to insure even baking.
Remove the sheets from the oven. Let cool for about 10 minutes.
Then transfer the baked strips to a cutting board. With a serrated bread knife, carefully cut the strips on a sharp angle into cookies about a half-inch wide. (At this stage the cookies are fragile.)
Carefully place the cookies, on the cut side, on the cookie sheets and bake again at 300 degrees for about 40 minutes, turning them upside down after 15 or 20 minutes, until the cookies are completely dry and crisp.
Turn off the heat, open the oven door and let them cool in the oven. tore them in airtight containers.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 52 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

For a crispier biscotti, bake for a few minutes longer, or until the edges are golden brown.
To make the biscotti more flavorful, add in some spices, such as cinnamon, nutmeg, or ginger.
For a sweeter biscotti, add in some chocolate chips, dried fruit, or nuts.
If you don't have a pastry bag, you can use a spoon to shape the biscotti dough.
Be sure to slice the biscotti evenly so that they bake evenly.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Biscotti are a delicious and versatile cookie that can be enjoyed for breakfast, lunch, or dinner. They are also a great gift for friends and family. With so many different recipes to choose from, there is sure to be a biscotti recipe that everyone will love. So next time you are looking for a sweet treat, give biscotti a try!