Chocolate Hawaiian Biscotti

Chocolate Hawaiian Biscotti

2 cups flour
1 cup granulated sugar
1/3 cup Dutch-processed unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped macadamia nuts, toasted
1/2 cup real white chocolate chunks
1 teaspoon instant espresso powder
1 teaspoon hot water
1 teaspoon vanilla extract
2 large eggs
2 large egg whites

Preheat oven to 350 degrees. Prepare a large baking sheet with cooking spray or parchment paper.

In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Stir in nuts and chocolate chips.

In medium bowl, dissolve espresso powder in hot water. Whisk in vanilla, eggs, and egg whites. Add to flour mixture. With wooden spoon, work wet ingredients into dry mixture just until combined. The dough should be tacky and may be a little sticky.

Divide dough in half. With lightly floured or wet hands, shape dough halves into 2 logs about 8" long. Place the logs 3 inches apart on the prepared pan. Using your palm, press down to flatten them to about 3" wide.

Bake about 30 minutes or until firm to touch. Let cool on baking sheet on wire rack for 5-10 minutes. With serrated knife, cut logs diagonally into 1/2-in. thick slices. Place slices back on baking sheet. Bake 15 minutes, until dry, turning over after 7 minutes. Let cool completely.

Double Dark-Chocolate and Ginger Biscotti

Double Dark-Chocolate and Ginger Biscotti (Adapted from Body & Soul)

1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 egg yolk
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 cup canola oil
1/2 cup chopped walnuts, toasted
3 ounces dark chocolate, coarsely chopped
1/4 cup finely chopped crystallized ginger

Preheat oven to 350

In a medium bowl, whisk together flours, cocoa powder, baking powder and salt.

In a large mixing bowl, beat egg, egg yolk and sugar until light and fluffy. Mix in vanilla and oil until thoroughly combined.

Gradually mix in the dry ingredients just until combined. Fold in walnuts, chocolate and ginger.

Divide dough in half and shape into 2 logs about 9" x 2 1/2" on parchment lined baking sheets - lightly wet your hands if it begins to get too sticky. Bake until the top is set and firm, about 20 minutes. Remove and let cool for 10 minutes on the baking sheet.

Reduce oven temperature to 325.

Move loaves to a cutting board and cut them into 1/2" thick slices. Place them back on the sheet and continue to bake until crisp - about 20 minutes, turning the biscotti over midway through. Remove and cool 5 minutes on the baking sheet. Move biscotti to a wire rack and let cool completely.

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Butter Brickle Biscotti

Butter Brickle Biscotti (Adapted from KAF Whole Grain Baking)

1 cup white whole wheat flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup toffee bits

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, add butter and sugar - beat together until smooth. Add in the eggs, one at a time, beating until well combined. Be sure to scrape down the sides at least once. Mix in vanilla. Add the flour mixture and toffee bits - gently mixed until well combined.

Scoop the dough onto a parchment lined baking sheet and shape into a 14" long by 2 1/2" wide log. This dough will be a bit sticky, so use wet fingertips to help you along in shaping. It should be about 3/4" thick.

Place in the oven and bake until the top feels firm - about 25 minutes. Remove the pan from the oven and reduce the temperature to 325. Let cool for 15 minutes, then lightly spritz the log with water - then let sit for 5 more minutes. Use a serrated knife to cut the log into 3/4" thick diagonal slices.

Place the sliced pieces upright back on the baking sheet and return it to the oven. Bake until the biscotti are a light golden - about 25-30 more minutes. Remove and place on a wire rack to cool completely.

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Chocolate-Cashew Espresso Biscotti

Chocolate-Cashew Espresso Biscotti (Adapted from CL)

1 1/4 cups white whole-wheat flour
1 1/4 cups all-purpose flour
3 tablespoons natural cocoa powder
2 tablespoons instant espresso powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 large egg white
3/4 cup roasted cashews, coarsely chopped
1 tablespoon raw sugar

Preheat oven to 350

In a medium bowl, whisk together flours, cocoa, espresso powder, baking soda, cinnamon, salt, and nutmeg.

In a medium mixing bowl, beat together sugars, butter, vanilla, eggs and egg whites until well combined. Gradually add the dry ingredients and mix just until combined. Mix in cashews.

Scoop dough onto a surface lightly dusted with flour. Knead the dough a couple times until it comes together. Divide the dough in half. Roll each half into a 12" log and place them on a baking sheet lined with parchment paper. Gently flatten each log until it is about 3/4" thick. Evenly scatter the top of the dough with raw sugar.

Bake until the biscotti is just firm to the touch - about 20-24 minutes. Remove from the oven and carefully move the biscotti from the baking sheet to a wire rack. Let sit to cool for 10-15 minutes.

Reduce heat to 325

Using a serrated knife, cut each biscotti loaf into 1/2" thick slices. Place them back on the baking sheet, standing upright, and bake for another 15-20 minutes to finish crisping the biscotti. Remove and let cool completely on wire rack.

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