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 Semisweet Biscotti
Famous Authors (View All Authors)
Cookies - White And Semisweet Biscotti Post by :meteora Category :Learning Kitchen Author :Unknown Date :January 2012 Read :986

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

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 flour, white baking bar, and semisweet chocolate.

Divide dough in half Shape each half into a 9-inch-long log. Place logs about 4 inches apart on prepared cookie sheet. Flatten logs slightly until about 2 inches wide.

Bake logs in a 375F oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on the cookie sheet set on a wire rack for 1 hour. Using a serrated knife, cut each log diagonally into 1/4-inch-thick slices. Lay slices, cut sides down, on ungreased cookie sheets.

Reduce oven temp. to 325° F.

Bake slices in a 325F oven for 8 minutes. Turn slices over. Bake for 7 to 9 minutes more or until slices are dry and crisp. (Do not overbake.) Transfer to wire racks and let cool. Store in an airtight container at room
temperature for up to 1 week.

Makes about 32 biscotti.

To make ahead: Place cooled biscotti in a freezer container and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition facts per biscotti: 87 calories, 4 g total fat (2 g saturated fat), 19 mg cholesterol 49 mg sodium, 11g carbohydrate, 0 g fiber, 2 g protein.
If you like this book please share to your friends :

Cookies - Brownies -  1-2-3 Brownies (eggless) Cookies - Brownies - 1-2-3 Brownies (eggless)

Cookies - Brownies -  1-2-3 Brownies (eggless)
8 tsp. oil 1/4 c. sugar 1 tsp. vanilla extract 1 tsp. chocolate extract 1 tbsp. plain lowfat yogurt 3/8 c. cold water 3/4 c. flour 2 tbsp. cocoa 1/2 tsp. baking soda Preheat oven to 350 degrees. In a medium bowl, combine dry ingredients, mixing until blended. With a spoon, make a well in the center. In a small bowl, combine remaining ingredients, mixing with a spoon. Pour into a well in dry mixture. Stir until all ingredients are moistened. Place batter in a 4 x 8 inch nonstick loaf pan or one that has been sprayed with a nonstick

Cookies - White And Dark Chocolate Biscotti Cookies - White And Dark Chocolate Biscotti

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