73438 chocolate nut espresso biscotti Recipes

bittersweet chocolate , baking bar broken into small pieces (nestles chocolatier, 62% cacao), all-purpose flour, baking soda, salt, light brown sugar, butter, softened, eggs, instant espresso powder or 2 tbsp instant coffee granules, vanilla extract, buttermilk, granulated sugar, water, instant espresso powder or 1 tsp instant coffee granules, bittersweet chocolate , baking bar broken into small pieces, instant espresso powder or 2 tsp instant coffee granules, milk, butter, softened, vanilla extract, salt, powdered sugar

m & s, dark chocolate candies for the holidays, dove brand miniatures milk chocolate (or dark ), biscotti (your favorite )

whole chocolate graham crackers, sugar, salt, unsalted butter, melted, sugar, unsweetened cocoa powder, cornstarch, half and half, egg yolks, bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter, vanilla extract, chilled whipping cream, powdered sugar, instant espresso powder, vanilla extract, chocolate-covered espresso beans

unsalted butter, melted, sugar, orange , zest of, finely minced, orange oil or 1 tsp orange extract, pure vanilla extract, eggs, egg yolks, cinnamon, nutmeg, mace, salt, baking soda, baking powder, heavy cream or 1/4 cup evaporated milk, all-purpose flour, egg yolks or egg, to glaze, sugar or nutmeg or granulated , for dusting, white chocolate, melted , for coating biscotti, coarsely chopped graham cookie crumbs (optional)

espresso, three olives chocolate vodka, godiva original chocolate liqueur, amaretto, kahlua, baileys irish cream, to top off, chocolate shavings, cream, cocoa

flour, sugar, baking soda, baking powder, salt, cinnamon, egg yolk, coffee, strong and cooled, milk, vanilla, almonds, toasted and coarsely chopped, semi-sweet chocolate chips

biscotti crust , recipe follows, cream cheese, at room temperature, sugar, cornstarch, eggs, egg yolks, pure vanilla extract, sour cream, ground toasted hazelnuts, frangelico , or other nut-flavored liqueur, unsweetened espresso concentrate, clear orange caramel sauce , recipe follows, hazelnut biscotti cookies, ground toasted hazelnuts, light brown sugar, dried fine bread crumbs, unsalted butter, melted, sugar, water, grated orange zest, fresh lemon juice, fresh orange juice

eggs, instant coffee, vanilla, flour, baking powder, salt, butter, softened, granulated sugar, almonds, sliced (or chopped ), bittersweet chocolate , baking bar chopped (i have used unsweetened baking chocolate)

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

bittersweet chocolate, sugar, unsalted butter, room temperature, sour cream or 1/2 cup buttermilk, egg, egg whites, cake flour (not self-rising), dutch-processed cocoa powder or 1/2 cup natural cocoa powder (can be used interchangeably in this recipe), hot strong coffee or 2 tsp instant espresso or 2 tsp instant coffee powder (dissolved in 1 cup hot water), baking soda (added last), bittersweet chocolate, instant espresso coffee powder, boiling water, unsalted butter, melted, dutch-processed cocoa powder or 1 tbsp natural cocoa powder (plus a scant pinch of baking soda), sugar, low-fat milk (skim is fine), vanilla extract

brownie mix, instant espresso (or instant coffee crystals), espresso, cooled, semi-sweet chocolate chips, walnuts, chopped, vanilla

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.

whole chocolate graham crackers, sugar, salt, unsalted butter, melted, sugar, unsweetened cocoa powder, cornstarch, half and half, egg yolks, bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter, vanilla extract, chilled whipping cream, powdered sugar, instant espresso powder, vanilla extract, chocolate-covered espresso beans

fudge brownie mix, vegetable oil, water, eggs, instant coffee powder, semisweet chocolate chips, cream cheese frosting, shot strongly brewed espresso coffee, cooled or coffee-flavored liqueur accompaniments, coffee ice cream or chocolate covered espresso beans

instant espresso coffee (dry ), vanilla, betty crocker supermoist butter recipe chocolate cake mix, butter, softened, eggs, semisweet chocolate chips, toffee pieces, chocolate-covered espresso beans (optional)

milk (do not use low-fat or nonfat), sugar, unsweetened chocolate, finely chopped, semisweet chocolate, finely chopped, instant espresso powder, wide strips lemon peel, anise-flavored liqueur (such as sambuca)

whole wheat flour, all-purpose flour, oats, baking powder, salt, espresso powder, butter or 1 cup margarine, splenda brown sugar blend, eggs, vanilla, almonds, toasted, dark chocolate, roughly chopped, white chocolate, roughly chopped

fresh raspberries, sugar, creme de cassis, semisweet chocolate, instant espresso powder, creme de cassis, egg yolks, unsalted butter, bleached flour, egg whites, salt, sugar, semisweet chocolate, creme de cassis, water, instant espresso powder