Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCookies - White And Dark Chocolate Biscotti
Famous Authors (View All Authors)
Cookies - White And Dark Chocolate Biscotti Post by :clawHAMMER Category :Learning Kitchen Author :Unknown Date :January 2012 Read :565

Click below to download : Cookies - White And Dark Chocolate Biscotti (Format : PDF)

Cookies - White And Dark Chocolate Biscotti

1/2 cup unsalted butter, melted, still warm
1/2 cup cocoa measured then sifted
3/4 cup white sugar
1/2 light brown sugar, packed firmly
3 eggs
2 teaspoons vanilla
2 tablespoons double-strength coffee or espresso
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 1/4 cups all purpose flour
1 1/2 cups white chocolate, in coarse chunks
1/2 cup semi-sweet chocolate in coarse chunks
1 cup macadamias or pecans - coarsely chopped (optional)
1 cup chocolate covered raisins (optional)

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a large mixing bowl, stir the warm, melted butter with the cocoa. Blend in white sugar and brown sugar. Blend in eggs, vanilla and coffee.

In a separate bowl, blend salt, baking powder, baking soda and flour. Stir into wet batter, then fold in white, semi-sweet chocolates, nuts and raisins. Spread out onto prepared baking sheets to about 8 by 4 inches. Bake until top seems set, around 25-35 minutes. Let cool 15 minutes.

Transfer to a board and cut, on the diagonal, into wedges 1/2 to 3/4 inch thick. Reduce oven heat to 325. Transfer cookies to baking sheets and return to oven. Bake 15-20 minutes to dry, turning once midway to brown evenly. Since cookies are dark, it is difficult to see when they are done. They should seem almost dry to the touch when ready. You can spread or drizzle on melted white chocolate on one side of these baked cookies for a more gourmet look.

Makes 28-32, depending on size
If you like this book please share to your friends :

Cookies - White And Semisweet Biscotti Cookies - White And Semisweet Biscotti

Cookies - White And Semisweet Biscotti
1/3 Cup butter or margarine 2/3 Cup sugar 1/4 Cup unsweetened cocoa powder 2 Teaspoons baking powder 2 eggs 1 3/4 Cups all-purpose flour 4 Ounces white baking bar -- coarsely chopped 3 Ounces semisweet chocolate -- chopped Preheat oven to 375° F.Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add the sugar, cocoa powder, and baking powder; beat until combined. Beat in the eggs. Beat in as much of the flour as you can. Using a spoon, stir in any remaining

Cookies - Tuscan Almond Biscotti Cookies - Tuscan Almond Biscotti

Cookies - Tuscan Almond Biscotti
2 and 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch salt 4 large eggs 1 cup granulated sugar 1 teaspoon orange zest 1 and 1/2 teaspoons vanilla 1 and 1/2 cups whole almonds, toasted Sift together flour, baking powder, baking soda and salt. Beat eggs, sugar, zest and vanilla in a large bowl. Stir dry ingredients and almonds. Divide dough in half and shape into 2 logs. Place the logs 4 inches apart on a waxed paper lined pan, and bake for 30 minutes at 350 degrees until