continental breakfast Archives - The Midnight Baker https://bakeatmidnite.com/tag/continental-breakfast/ Easy to make main meal and dessert recipes. Wed, 09 Oct 2019 20:53:57 +0000 en-US hourly 1 Chocolate Hazelnut Biscotti https://bakeatmidnite.com/chocolate-hazelnut-biscotti_16/ Sun, 16 Dec 2012 17:46:00 +0000 http://bakeatmidnite.com/2012/12/16/chocolate-hazelnut-biscotti_16/ Chocolate Hazelnut Biscotti Yes, another biscotti recipe!  This one isn’t as simple as the last entry, but it’s well worth the time invested in making them because they are just…in a word…WONDERFUL. I adapted this recipe from one I found from Joy of Baking. Chocolate Hazelnut Biscotti 1 cup hazelnuts 4 oz bittersweet or semi-sweet...

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Chocolate Hazelnut Biscotti | bakeatmidnite.com | #biscotti #christmas #cookies
Chocolate Hazelnut Biscotti

Yes, another
biscotti recipe!  This one isn’t as simple as the last entry, but it’s
well worth the time invested in making them because they are just…in a
word…WONDERFUL.


I adapted this recipe from one I found from Joy of Baking.



Chocolate Hazelnut Biscotti

  • 1 cup hazelnuts
  • 4 oz bittersweet or semi-sweet chocolate, coarsely chopped
  • 1 cup packed light brown sugar
  • 1 3/4 cup flour
  • 1 1/2 tbs instant coffee
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/3 cup cocoa (not Dutch process)
  • 1 tsp vanilla

Preheat
oven to 350 degrees.  Line a baking sheet with parchment paper.  Place
hazelnuts on the prepared sheet and toast for 15 minutes.  Remove nuts
to a clean dishtowel placing nuts on one half of the towel, then folding
the other half of the towel over the nuts so they “steam.”  Let nuts
steam 5 minutes, then gently rub the nuts to remove the skins (hint–this
will be messy so try to keep the skins on the towel).  Place de-skinned
nuts on a cutting board and coarsely chop them.  Set aside.
Place brown sugar and coarsely chopped chocolate in a food processor and process until chocolate is finely processed.
In a medium bowl, combine the cocoa, flour, salt, instant coffee and the baking soda.  Use a whisk to combine them well.

Preheat oven to 300 degrees.  Line a large baking sheet with parchment.

With
electric mixer, in a large bowl, beat eggs and vanilla for about one
minute.  Add the flour mixture, beat for about one minute then add the
hazelnuts.  Beat again until well combined.  The dough will be very
stiff.  Use a GOOD stand mixer.

Flour
your hands and divide the dough in half.  On a lightly-floured surface,
roll one half of the dough into a log 10-inches long and 2-inches
wide.  Place on prepared sheet.  Repeat with second half of dough placing logs about 3 inches apart.

Bake
at 300 degrees for 35-40 minutes or until tops of biscotti are almost
firm.  Remove from oven and cool on sheet 10 minutes.  When cooled take a
sharp knife and cut in 3/4-inch slices on a slight diagonal.  Turn
biscotti on one side, place back in the oven and toast for 15 minutes. 
Turn the biscotti and toast for an additional 15 minutes.  Remove to
rack to cool completely.

Mine
are glazed with a white chocolate drizzle and a dark chocolate
drizzel.  To make the white chocolate drizzle, take 3/4 cup white baking
morsels and microwave on HIGH for 3 minutes.  Stir until completely
smooth.  You may have to microwave an additional 30 seconds.  Drizzle
over tops of biscotti.

To
make the dark chocolate glaze, microwave 3/4 cup of semi-sweet morsels
with a scant 1 tbs of shortening for 1 minute. Stir.  An additional 30
seconds may be required depending on the wattage of your oven.  Drizzle
over tops of biscotti.

Let glazes set and serve with strong coffee.  Makes about 24 biscotti.


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]]> Chocolate Dipped Almond Biscotti https://bakeatmidnite.com/chocolate-dipped-almond-biscotti_13/ https://bakeatmidnite.com/chocolate-dipped-almond-biscotti_13/#comments Thu, 13 Dec 2012 15:47:00 +0000 http://bakeatmidnite.com/2012/12/13/chocolate-dipped-almond-biscotti_13/ Chocolate Dipped Almond Biscotti   Most elegant of Continental coffee cookies, but these are very, very easy. Maybe it has a couple of steps to the recipe, but they are all simple and most worth the time. Excellent served with after-dinner coffee for holiday guests.  You can leave off the chocolate dip and have them...

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Chocolate Dipped Almond Biscotti
Chocolate Dipped Almond Biscotti

 

Most
elegant of Continental coffee cookies, but these are very, very easy.
Maybe it has a couple of steps to the recipe, but they are all simple
and most worth the time.

Excellent
served with after-dinner coffee for holiday guests.  You can leave off
the chocolate dip and have them for a Continental breakfast with coffee
or tea.  They keep well because they are dried and contain no fat that
will go rancid.  Anise extract may be substituted for the almond.

 

Print Recipe Add to Recipe Box

Chocolate Dipped Almond Biscotti

Most elegant of Continental coffee cookies, but these are very, very easy.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Brunch, cookies, desserts
Cuisine: Italian
Keyword: almonds, biscotti, chocolate
Servings: 9
Calories: 307kcal
Author: Judith Hannemann

Ingredients

  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp salt
  • 1 cup flour
  • 1 tsp baking powder
  • 2 tsp almond extract

CHOCOLATE DIP

  • 1 1/4 cups dark chocolate chips
  • 1 tbsp shortening
  • 1/2 cup toasted sliced almonds for coating

Instructions

  • Preheat oven to 370 degrees (if you don't have a digital display, estimate). Grease or spray a loaf pan.
  • Beat eggs and sugar well. Add salt, almond extract and baking powder; beat well. Add the flour and beat until mixed.
  • Pour
  • batter into prepared pan. Bake at 370 for 20-25 minutes. Remove from
  • oven and cool on rack for about 30 minutes. Remove from pan and slice
  • loaf into 1-inch slices.
  • Heat oven to 400 degrees.
  • Place
  • biscotti side down on an ungreased baking sheet. Toast about 5 minutes
  • each side. WATCH CAREFULLY as you don't want them to burn. Remove
  • from oven and let cool on the baking sheet overnight to dry. HINT--what
  • I do to speed this process is I let the oven cool down slightly and put
  • the sheet with the biscotti back in the oven (the oven is off) and
  • leave them in there until I'm ready to dip them.
  • Prepare
  • chocolate dip by placing chocolate chips and shortening in a
  • microwave-proof bowl. Microwave on HIGH for 1 minute; stir. Microwave
  • on HIGH for an additional 30 seconds. Stir well until no lumps are in
  • the dip.
  • Line a baking sheet with wax paper.
  • Dip
  • the biscotti half way down in the chocolate; let excess chocolate drain off. Roll the chocolate
  • portion in the toasted almonds. Place biscotti on prepared baking
  • sheet. Repeat with remaining biscotti. Let chocolate set until firm.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 300mg | Potassium: 285mg | Fiber: 2g | Sugar: 24g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
Chocolate Dipped Almond Biscotti
Chocolate Dipped Almond Biscotti

 

 

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