Chocolate Biscotti Cookie Recipe
Ingredients:
3 cups of all-purpose flour
3/4 cup of granulated sugar
1/2 cup of firmly-packed light brown sugar
1 teaspoon of baking powder
¾ of a teaspoon of salt
3 Tablespoons of Cocoa Powder, 100% Cacao
3 eggs
1/3 of cup olive oil
2 tablespoons freshly-squeezed of orange juice
1 teaspoon of pure vanilla extract
1 cup semi-sweet chocolate chips
1 cup of chopped pecans, walnuts, or almonds
3/4 cup of granulated sugar
1/2 cup of firmly-packed light brown sugar
1 teaspoon of baking powder
¾ of a teaspoon of salt
3 Tablespoons of Cocoa Powder, 100% Cacao
3 eggs
1/3 of cup olive oil
2 tablespoons freshly-squeezed of orange juice
1 teaspoon of pure vanilla extract
1 cup semi-sweet chocolate chips
1 cup of chopped pecans, walnuts, or almonds
Directions:
In a medium sized bowl, with an electric mixer, blend sugars, eggs, butter,
vanilla extract, olive oil, and orange juice. Next, add baking powder, salt and
flour. Continue to mix, add flour a cup at a time, using a spatula to blend
mixture. Finally, slowly add the chocolate chips and nut of your choice. Next,
with your hands, mold the dough first into a ball and then into a loaf. Place
loaf on a greased baking sheet (a Tablespoon of butter or a spray of cooking
spray or even a dab of olive oil on the pan spread will help prevent sticking.
Flatten dough into a loaf shape with your hands. In a preheated 350 degree oven, bake for 20
minutes, take out loaf and cut with a sharp knife, into diagonals cookies about
¾ th of an inch thick. Return to oven, and bake on each side of the cookie for
an additional ten minutes. If you bake both sides, you will have an extra
crunchy biscotti cookie. For a softer biscotti, return to oven and bake on only
one side for ten minutes.
2 teaspoons of
espresso powder
1 package of cream
cheese, softened
2/3 cup of sugar
3 Tablespoons of
unsweetened cocoa powder, sifted
2 teaspoons of
vanilla extract
1 container of
whipping cream
1 graham cracker pie or chocolate pie
crust
1 pint of fresh raspberries, washed.
Directions: With an electric mixer, beat cream
cheese, espresso powder, sugar, cocoa powder and vanilla extract, mix until
smooth. Fold in the whipping cream, mix well. Spoon mixture into prepared
chocolate pie crust. Refrigerate for three hours. Dust with cocoa powder or
powdered sugar.
Chocolate-Walnut Torta Caprese
½ cup of
butter or margarine, softened
¾ cup of
granulated sugar
8 ounces of
semi-sweet chocolate chips, melted
7 eggs, separated
1 ½ cups
of California
1/3 cup of
flour
Powdered
sugar
Directions:
Beat
butter and ½ cup of granulated sugar with an electric mixer on medium speed
until light and fluffy. Blend in cooled chocolate. Add egg yolks, one at a
time, beating well after each addition. Toss walnuts and flour. Stir in butter
mixture.
Beat egg whites until foamy. Gradually add remaining ¼ cup of
granulated sugar, beating until soft peaks form. Stir ¼ of the egg whites into
chocolate batter. Fold in remaining egg whites. Pour into a 9-inch pan (round)
with no stick cooking spray. Bake at 350 for forty minutes or until toothpick
inserted in the center comes out clean. Cool in pan for ten minutes. Remove and
sprinkle with powdered sugar. Garnish with additional walnut pieces. Cut into
wedges to serve.
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