56256 chocolate paradise biscotti Recipes

butter, at room temperature, sugar, eggs, grated orange peel, vanilla, all-purpose flour, baking powder, chopped toasted hazelnuts (see notes ), semisweet chocolate chips (8 oz.)

butter, softened, brown sugar, reduced-calorie sweetener, instant espresso granules, egg substitute, all-purpose flour, baking powder, ground cinnamon, salt, chopped premium dark chocolate, chopped walnuts, toasted (optional)

butter, softened, sugar, egg, beaten egg, semisweet chocolate, melted and cooled, instant coffee granules, water, king arthur unbleached all-purpose flour, baking cocoa, baking powder, salt, almonds, toasted

butter, softened, sugar, divided, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking powder, ground cinnamon, semisweet chocolate chips, pistachios, dried cranberries

chocolate cake mix (duncan hines cake mix is best to use), all-purpose flour, melted butter, chocolate syrup, eggs, vanilla, almond extract, almonds, chocolate chip

flour, sugar, baking cocoa, eggs, egg white, baking soda, salt, water, vanilla extract, almond extract, semi-sweet chocolate chips, chocolate-flavored liqueur (optional)

butter, sugar, eggs, vanilla extract, peppermint extract (or 10 drops peppermint oil ), espresso coffee (or 1 tsp soluble coffee dissolved in 1 tsp warm water ), unsweetened cocoa powder, unbleached all-purpose flour, salt, baking powder, semi-sweet chocolate chips, milk chocolate, melted (optional)

white sugar or 1 cup brown sugar, butter, softened, eggs, vanilla extract, all-purpose flour, cocoa powder , heaping, baking powder, salt, chocolate chips

all-purpose flour, fine yellow cornmeal, baking powder, salt, eggs, sugar, orange zest, lemon zest, semisweet chocolate chips, unsweetened cocoa powder

all-purpose flour, baking powder, baking soda, kosher salt, butter, softened, chocolate hazelnut spread (recommended : nutella), sugar, brown sugar, egg, vanilla extract, chopped toasted hazelnuts

semisweet or bittersweet chocolate, coarsely chopped, light brown sugar, all-purpose flour, unsweetened cocoa , preferably dutch-processed, instant espresso powder (i like medaglia d oro), baking soda, salt, eggs, pure vanilla extract, hazelnuts (toasted and coarsely chopped )

butter, sugar, eggs, vanilla extract, amaretto, unbleached all-purpose flour (+), all-purpose flour, baking powder, salt, macadamia nuts, white chocolate chips

eggs, sugar (4 3/4-oz), baking powder, salt, vanilla extract, unbleached all-purpose flour (8 1/2-oz), shredded sweetened coconut (3 1/2-oz, packed), chopped bittersweet chocolate (6-oz), chopped peppermint , bark (10 1/2-oz)

all-purpose flour, baking powder, salt, butter, room temperature, sugar, eggs, vanilla extract, andes peppermint crunch baking chips, good quality semi-sweet chocolate chips (used for topping)

all-purpose flour, semisweet chocolate mini-morsels, sugar, baking powder, water, vanilla extract, egg, egg white, vegetable cooking spray

all-purpose flour, instant espresso powder, egg yolks, water, fine-quality bittersweet chocolate (not unsweetened), chopped, water, granulated sugar, zest of 1/2 navel orange, removed with a vegetable peeler and cut into 1/2-inch-long strips, superfine sugar

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.