Chocolate Biscotti #Shorts
This easy-to-follow recipe makes perfectly crisp Chocolate Biscotti cookies studded with two types of chocolate chips. You can customize this recipe with your favorite add-ins, like nuts, dried fruit, or even white chocolate.
Recipe: https://sugarspunrun.com/chocolate-walnut-biscotti/
Ingredients
12 Tablespoons unsalted butter, softened
1 ⅓ cups granulated sugar (265g)
3 large eggs, room temperature preferred
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour (345g)
½ cup natural unsweetened cocoa powder (50g)
1 Tablespoon baking powder
¾ teaspoon table salt
½ cup semisweet chocolate chips (85g)
⅔ cup mini chocolate chips (113g) (see note)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Baking sheet (Affiliate Link): https://amzn.to/36AXRkO
Instructions
00:00 Introduction
00:21 Preheat your oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:26 In a large bowl (or bowl of a stand mixer fitted with paddle attachment) combine butter and sugar and use an electric mixer to beat until creamy and well-combined.
00:52 Add eggs and vanilla extract and stir well to combine.
01:11 In a separate bowl whisk together flour, cocoa powder, baking powder and salt.
01:27 With mixer on low-speed, gradually add dry ingredients to the butter mixture in 3-4 parts, stirring until flour is completely incorporated after each addition.
01:55 Stir in chocolate chips.
02:26 Divide dough into two mounds on prepared baking sheet (spacing at least 4”/10cm apart as the dough will spread and you don’t want the biscotti loaves to bake together) and use your hands to form each into a loaf that is 12” (30cm) long by 2” (5cm) wide. If the dough is too sticky to manage easily, lightly dust your hands with flour to help you form it.
03:05 Transfer to 350F (175C) oven and bake for 30 minutes. Remove from oven and allow to cool completely before proceeding.
03:16 Once cooled, slice loaves diagonally into slices that are approximately 1” (2.5cm) thick. Place cut-side down on baking sheet and return to 350F (175C) oven to bake for 12 minutes, then carefully flip each slice of biscotti and return to oven to bake for another 10-12 minutes.
04:18 Allow biscotti to cool completely before enjoying.
Notes
Cocoa powder
You may substitute Dutch-process cocoa powder, note that the flavor will be slightly deeper and more intense.
Chocolate chips
I like to use a mix of mini and regular-sized chocolate chips, however you can substitute the regular for mini or vice versa. You may also substitute your favorite type of chocolate chips (milk, dark, or even white chocolate). If desired, throw in a handful (about ½ cup) of chopped nuts, such as walnuts, as well!
Storing
Store in an airtight container at room temperature. Biscotti will keep for at least two weeks. Biscotti may also be frozen in an airtight container for several months.
Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam
Pinterest: https://www.pinterest.com/sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
Видео Chocolate Biscotti #Shorts канала Sugar Spun Run
Recipe: https://sugarspunrun.com/chocolate-walnut-biscotti/
Ingredients
12 Tablespoons unsalted butter, softened
1 ⅓ cups granulated sugar (265g)
3 large eggs, room temperature preferred
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour (345g)
½ cup natural unsweetened cocoa powder (50g)
1 Tablespoon baking powder
¾ teaspoon table salt
½ cup semisweet chocolate chips (85g)
⅔ cup mini chocolate chips (113g) (see note)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Baking sheet (Affiliate Link): https://amzn.to/36AXRkO
Instructions
00:00 Introduction
00:21 Preheat your oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:26 In a large bowl (or bowl of a stand mixer fitted with paddle attachment) combine butter and sugar and use an electric mixer to beat until creamy and well-combined.
00:52 Add eggs and vanilla extract and stir well to combine.
01:11 In a separate bowl whisk together flour, cocoa powder, baking powder and salt.
01:27 With mixer on low-speed, gradually add dry ingredients to the butter mixture in 3-4 parts, stirring until flour is completely incorporated after each addition.
01:55 Stir in chocolate chips.
02:26 Divide dough into two mounds on prepared baking sheet (spacing at least 4”/10cm apart as the dough will spread and you don’t want the biscotti loaves to bake together) and use your hands to form each into a loaf that is 12” (30cm) long by 2” (5cm) wide. If the dough is too sticky to manage easily, lightly dust your hands with flour to help you form it.
03:05 Transfer to 350F (175C) oven and bake for 30 minutes. Remove from oven and allow to cool completely before proceeding.
03:16 Once cooled, slice loaves diagonally into slices that are approximately 1” (2.5cm) thick. Place cut-side down on baking sheet and return to 350F (175C) oven to bake for 12 minutes, then carefully flip each slice of biscotti and return to oven to bake for another 10-12 minutes.
04:18 Allow biscotti to cool completely before enjoying.
Notes
Cocoa powder
You may substitute Dutch-process cocoa powder, note that the flavor will be slightly deeper and more intense.
Chocolate chips
I like to use a mix of mini and regular-sized chocolate chips, however you can substitute the regular for mini or vice versa. You may also substitute your favorite type of chocolate chips (milk, dark, or even white chocolate). If desired, throw in a handful (about ½ cup) of chopped nuts, such as walnuts, as well!
Storing
Store in an airtight container at room temperature. Biscotti will keep for at least two weeks. Biscotti may also be frozen in an airtight container for several months.
Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam
Pinterest: https://www.pinterest.com/sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
Видео Chocolate Biscotti #Shorts канала Sugar Spun Run
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
![Peanut Butter Crinkle Cookies #shorts](https://i.ytimg.com/vi/J6e3bkwju4w/default.jpg)
![Thick Peanut Butter Chocolate Chunk Cookies #shorts](https://i.ytimg.com/vi/oKMsWS0mni0/default.jpg)
![Mini Chocolate Chip Scones #shorts](https://i.ytimg.com/vi/F2DYkDmYdxI/default.jpg)
![Ladyfingers- A Key Ingredient for Tiramisu](https://i.ytimg.com/vi/Clz_AiTICBw/default.jpg)
![Fudge Frosting #Shorts](https://i.ytimg.com/vi/XinerLiC0Ws/default.jpg)
![Pumpkin Cream Cheese Muffins #shorts](https://i.ytimg.com/vi/VoX5EB9zJsw/default.jpg)
![Dulce De Leche Cream Cheese Brownies #Shorts](https://i.ytimg.com/vi/zMBJA6XhJdE/default.jpg)
![Apple Turnovers #shorts](https://i.ytimg.com/vi/z4T51sMcVgk/default.jpg)
![Homemade BBQ Sauce #Shorts](https://i.ytimg.com/vi/gBXIkq6m0Hg/default.jpg)
![A Fun, Delicious Dip for Any Cookout: BLT Dip](https://i.ytimg.com/vi/bqDfZ2NKFzU/default.jpg)
![No Bake, No Churn Cookie Dough Ice Cream](https://i.ytimg.com/vi/fGT660QK7Y8/default.jpg)
![The Perfect Summer Fruit Tart](https://i.ytimg.com/vi/hV-gxzxmQKY/default.jpg)
![Scones that Taste Like Snickerdoodles](https://i.ytimg.com/vi/A4gZt5IaaMI/default.jpg)
![Honey Cookies #Shorts](https://i.ytimg.com/vi/bXpnoHvyWEE/default.jpg)
![How to do a Ganache Drip #shorts](https://i.ytimg.com/vi/UY__Z-fPkBs/default.jpg)
![Flourless Chocolate Cookies #shorts](https://i.ytimg.com/vi/6yULmuhNqUo/default.jpg)
![Rigatoni #Shorts](https://i.ytimg.com/vi/uZZE72ospPs/default.jpg)
![Cookies and Cream Rice Krispie Treats #shorts](https://i.ytimg.com/vi/_f975YszeBY/default.jpg)
![Chocolate Chip Banana Muffins #baking #breakfast #shorts](https://i.ytimg.com/vi/Uow8whLQwmc/default.jpg)
![Chocolate Chip Sheet Cake #Shorts](https://i.ytimg.com/vi/ystcwt7ubrU/default.jpg)
![Sweet and Super Soft, From Scratch Potato Buns](https://i.ytimg.com/vi/BmIy7JoLCLk/default.jpg)