Chocolate Macadamia Biscotti with Dutch Cocoa

Double Chocolate Macadamia Biscotti with Dutch Cocoa Recipe at CookieClubRecipes. YUM!

Double Chocolate Macadamia Biscotti with Dutch Cocoa Powder
by Michelle Jones, Cookie Club Editor
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies, Biscotti, Chocolate
Prep Time: 20 Minutes (plus 40 minutes baking time)
Level: Baking Experience Helpful
Yield: 2-3 Dozen Cookies (depending on thickness of slices)


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If you've never tried making biscotti cookies before here's an easy recipe sure to impress your friends. The stiff cookie dough is easy to form and the double baking process is not as difficult as it sounds. The original recipe, submitted by one of our Cookie Club members years ago, called for walnuts. However, to save money, you can use whatever you have on hand. Almonds, macadamia nuts, pecans, or even peanuts. If you do not have Dutch processed cocoa, regular unsweetened cocoa powder will be fine too. You can also substitute any flavor of chocolate chips, just do not omit them completely. The extra chocolate chips make this biscotti rich and fabulous, especially when dipped in a hot tea or caramel mocha. OMGoodness!!!

Ingredients: 

2 c. all-purpose flour
1/2 c. Dutch process cocoa powder
1 tsp. baking soda
1 tsp. sea salt
6 T. unsalted butter, softened (microwave 10-15 seconds if needed) 
1 c. sugar
2 large eggs
1/2 - 3/4 chocolate chips, any flavor
1 c. macadamia nuts, chopped

Directions: 

Prepare large baking sheet with butter and a light dusting of flour. 


dutch cocoa with dry ingredients

In a medium size bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. 


butter and sugar creamed together

In large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs and beat just until combined. Add dry ingredients to butter mixture, one third at a time. 


yummy goodness


The dough will become stiff and start to pull away from the sides of the bowl. Stir in chips and chopped nuts. 

With floured hands, divide dough in half and form into two slightly flattened logs and place on prepared baking sheet. (See photo below.) Each portion of dough should be about 12 inches longs and 2 inches wide. They will both fit on the same baking sheet perfectly. Although they will expand a bit during baking, it's not enough for them to touch. So don't worry!


biscotti dough shaped on baking pan

Bake at 350 degrees for 32-35 minutes. My current oven runs a bit hotter than a few I've had in the past, so 32 minutes was just perfect. Remove biscotti from oven and cool for 5 minutes directly on baking sheet. Do not let them cool any longer than 5 minutes; they are easier to slice while still warm.


baked biscotti dough

Place biscotti on cutting board and use a serrated bread knife to slice diagonally; about 1-inch thick.


biscotti dough on cutting board
   


how to slice biscotti cookie dough

sliced biscotti

Return slices to the same prepared baking sheet, cut side down. Bake again for about 8-10 minutes. 


biscotti ready for second baking

When biscotti is finished baking...


finished chocolate biscotti cookies ready to eat

The crisp cookies can be easily and immediately removed from baking sheet to a wire rack for cooling. I used a flat spatula to scoop up several at a time.

Enjoy!

© www.CookieClubRecipes.com

Adapted from Cookie Club member submitted recipe Double Chocolate Walnut Biscotti by Niki Havekost

Giant Chewy Ginger Cookies

by Heather, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies, Holiday, Drop
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 2 Dozen Cookies


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Ingredients:

4-1/2 cups flour
4 tsp. ground ginger
2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1-1/2 cups shortening*
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse or granulated sugar

Directions: 

Heat oven to 350 degrees. Stir flour, ginger, baking soda, cinnamon, cloves and salt in medium bowl; set aside.

Beat shortening in a large bowl with electric mixer on medium speed for 30 seconds. Gradually add 2 cups sugar, beating until fluffy. Add eggs and molasses; beat until well blended.

Beat in as much flour mixture as possible with mixer. Stir in any remaining flour mixture with wooden spoon. Shape dough into 2-inch balls with 1/4-cup ice cream scoop. Roll in 3/4-cup sugar.

Place 2-1/2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until lightly browned and puffed. (Do not overbake or cookies will not be chewy.) Cool for 2 minutes; remove from cookie sheets. Cool on wire racks. Makes about 25 cookies.

*Note: to create the chewy texture, be sure to make these cookies with shortening, not butter or margarine.

Enjoy!



Recipe edited by CookieClubRecipes.com
Originally submitted by Heather
Cookbook: 2003 Annual Cookie Club Recipes

© www.CookieClubRecipes.com


Gingersnaps

by Mike & Leigh-Ann Maloney, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies, Holiday, Drop
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 3 Dozen Cookies


Print Recipe...

Ingredients:

3/4 c. shortening
1 c. sugar
1/4 c. molasses
1 egg
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 T. ground ginger
1 tsp. ground cinnamon sugar, for rolling

Directions:

Preheat oven to 350 degrees. In a large mixing bowl place shortening and sugar and cream until light and fluffy. Add molasses and egg, beating well. 

Combine flour, baking soda, salt, and spices and gradually add to shortening mixture, mixing well. Shape dough into 1-inch balls and roll in sugar. 

Place cookies 2 inches apart on ungreased cookie sheets and bake for 12 minutes. Remove from cookie sheets and place on wire racks to cool. Makes 24 cookies.

Enjoy!


Recipe adapted from McCormick & Co., Inc.

Recipe edited by CookieClubRecipes.com
Originally submitted by Mike & Leigh-Ann Maloney
Cookbook: 2003 Annual Cookie Club Recipes

© www.CookieClubRecipes.com