Chef Chuck's Lemon Biscotti

Biscotti al Limone


A light and refreshing lemon cookie made with hand picked lemons and pine nut flour. Using the pine nut flour, gave these cookies a buttery unique taste. The lemon flavored icing was sweet and tart with the added lemon juice.

Lemon Biscotti

1+3/4 cups flour, sifted
1/2 cup sugar
2 eggs
zest of 1 lemon
3 teaspoons fresh lemon juice
8 tablespoons butter, room temperature
1 teaspoon vanilla
1/2 cup pine nut flour
1/2 teaspoon baking powder
pinch of salt



In a mixer blend butter and sugar together, then add 1 egg at a time till all incorporated. Sift flour, salt and baking powder and slowly add in along with lemon zest, lemon juice and vanilla. I made the pine nut flour in my food processor and pulsated the nuts just till fine. Add nut flour don't over blend. Wrap dough in parchment paper or wax paper and roll up to desired shape. Cover and refrigerate for at least 1 hour. Preheat oven to 350 degrees use parchment paper or a silicon pad, cut 1/4 inch slices and bake for 15 minutes. Transfer to a baking rack and cool.


Icing
2/3 cup powdered sugar
1 tablespoon milk
1 teaspoon lemon juice
1/4 teaspoon vanilla


Combine all ingredients till smooth. Pour into a pastry bag or plastic bag to pipe onto cookies or spread with a knife. Refrigerate so icing sets.
Ricette by Chef Chuck's Cucina

Chef Chuck's Almond Biscotti with Fruit Jam

Biscotti alla Frutta


A light almond cookie filled with a mixed fruit jam, of course you can use your favorite jam. While in Italy, I met a friend whose family owns, Andrini Marmellate, a wonderful company that makes all kinds of jams and mixed fruits. He so kindly gave us many samples, I used a variety of peach, quince, apricot and lemon. It is simply delicious!


Biscotti

2/3 cup whole almonds
1/2 cup butter, room temperature
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
confectioners sugar


1/4 cup jam


Place nuts on a baking sheet bake at 350 degrees for 8 minutes, cool and chop to medium to small size pieces. In a mixer cream butter and sugar for a minute or two, add almond extract and vanilla. Combine flour, salt and baking powder slowly add this to mixture. Add nuts, make a small size ball place on baking sheet and with a dowel or wooden spoon handle, make a small hole in the middle. Add your jam using a small spoon, bake for 20 minutes. Remove and cool on a rack. Sprinkle with confectioners sugar. Makes about 2 dozen.
Ricette by Chef Chuck's Cucina

Chef Chuck's Chocolate Mint Biscotti

Biscotti di Cioccolato alla Menta


Biscotti with a new twist, mint cookie that is coated with a chocolate mint ganache. A cool and refreshing minty biscotti, one of my favorites.


Chocolate Mint Biscotti
2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
1/2 teaspoon mint extract
1 teaspoon vanilla
2 eggs
2 cups flour plus 2 tablespoons
1/4 teaspoon baking powder
1/4 teaspoon salt


Bake nuts 8-10 minutes at 350 degrees, cool and chop, set aside. In a mixer cream butter and sugar till light and fluffy. Add eggs one at a time, vanilla, mint extract, flour, baking powder, salt and nuts. Grease a baking pan, divide dough in half, place on pan 1/2" high and about 3 1/2" wide. Bake at 325 degrees about 25 minutes, cool 5 - 10 minutes, cut 1" thick, and bake another 5 minutes. Remove cookies and cool on rack.


Chocolate Ganache
1 cup semi sweet chocolate
1/2 cup heavy cream
1/2 teaspoon mint extract


In a double boiler combine all ingredients, stirring. 
 Pour over cookies and refrigerate for 1 hour.
Makes about 18 biscotti.

Chef Chuck's Italian Butter Cookies

Biscotti al Burro


A Mother's Day special, Italian butter cookies, a sweet treat for all the lovely Moms. These cookies are light, crisp and buttery. Dip in chocolate then coat with sprinkles, coconut, or even nuts.

Italian Butter Cookies
1 cup butter, softened
3/4 cup sugar
1 egg, beaten
2 1/4 cups flour
pinch of salt
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate
1/4 cup heavy cream


In a mixer cream butter and sugar together, add egg. On low speed add flour, salt, cream of tartar and baking soda. Form small balls and flatten or use a cookie press to form cookies, place on an un greased baking pan. Bake at 375 degrees for 10 minutes. Makes about 5 dozen small cookies. In a double boiler melt chocolate and heavy cream, stirring to combine. Dip half the cookie in the chocolate and then into the sprinkles. Arrange on a plate and refrigerate till chocolate hardens. Store in an air tight container.

Chef Chuck's Chocolate Almond Biscotti

Biscotti Cioccolato e Mandorle

A different twist with a chocolate biscotti and an almond biscotti combined. The best of both worlds with these twice baked delights.


Black and White Biscotti

Almond Biscotti
2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour plus 2 tablespoons
1/4 teaspoon baking powder
1/4 teaspoon salt


Bake nuts 8-10 minutes at 350 degrees, cool and chop, set aside. In a mixer cream butter and sugar till light and fluffy, about 2 minutes. Add eggs one at a time, vanilla, almond extract, flour, baking powder, salt and nuts. Wrap in plastic wrap and make the chocolate biscotti.


Chocolate Biscotti
2 cups flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter
1 cup sugar
2 eggs beaten
1 teaspoon vanilla
1/2 cup walnuts chopped
3/4 cup chocolate chips
2 tablespoons melted chocolate


Preheat oven 350 degrees.
Sift together flour, cocoa powder, baking soda and baking powder set aside. Cream together in mixer butter and sugar on high for 2 minutes. Add eggs and vanilla and mix on high 2 more minutes. Set mixer on low and add flour mixture till combined. Stir in nuts, chocolate chips and melted chocolate. On a baking pan lined with parchment paper, divide dough into four equal parts. Spread one section to about 12 inches by 5 inches. Then take half of the almond biscotti and spread that on top of chocolate. Repeat with remaining dough. Bake at 350 degrees for 25 minutes let set on baking pan 5 minutes. Carefully remove using a spatula to a rack. Cool 10 minutes then place on board and cut 1 inch cookies, place back on baking pan and bake an additional 10 minutes.

Chef Chuck's Coconut Almond Cookies

Cocco Biscotti di Mandorle

A cloud of coconut, almonds and fluffy egg whites makes these cookies light, and tasty. Dipped in melted dark chocolate gives them an extra sweetness.

Coconut Almond Cookies

4 egg whites

pinch of salt

6 ounces powdered sugar

6 ounces unsweetened organic

coconut

1 cup almonds, chopped fine

1/4 cup dark chocolate, melted

Beat egg whites for 30 seconds, then add pinch of salt and gradually add powdered sugar till soft peaks form. Fold in coconut and almonds. On a greased cookie pan carefully use a tablespoon and drop batter to your desired form. Bake at 350 degrees for 20 minutes, cookies should be golden brown. Cool and dip in melted chocolate, store in refrigerator. Makes 16-20 cookies depending on the size.

Chef Chuck's Mediterranean Crackers

This Mediterranean cracker recipe contains garden fresh herbs and sun dried tomatoes. Served here with parmigiano cheese, tomatoes and a drizzle of olive oil. They are countless
ways to decorate your crackers!

Mediterranean Crackers
1 tablespoon yeast
1/4 cup warm water
3/4 cup milk
1 tablespoon sugar
2 tablespoons butter
1 teaspoon sea salt
1 large egg
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme, chopped
3 1/2 cups flour
sea salt and olive oil


In a large bowl combine yeast and warm water, let rest 5 minutes. Meanwhile in a small saucepan heat milk over medium heat till small bubbles appear on side of pan. Remove from heat and whisk in sugar, butter and salt. Let cool for 5 minutes, then whisk in egg and herbs. Add milk mixture to yeast and add 2 cups flour, combine till smooth. Add another 1 1/2 cups of flour, then turn onto marble or a cutting board and knead for 5 minutes. Oil a large bowl place dough in and cover with a damp kitchen towel. Place in a warm spot for 1 hour ,it will double in size. Punch down dough and let rest 10 more minutes. Preheat oven to 450 degrees, and roll out to very thin or use a pasta machine to number 9. Cut to size you want I did 2 inch circles. Sprinkle baking pan with flour and place dough on pan and sprinkle with salt, bake 3 minutes.

Chef Chuck's Chocolate Almond Baci Cookies

Kisses for you!


Soft and delicate, a chocolate lovers dream, we have sweet chocolate, almonds and a chocolate hazelnut filling. This cookie can be eaten without the filling, they are just plain scrumptious. Baci, means kisses in Italian, I know you will fall in love with this recipe.



Chocolate Almond Baci Cookies
2/3 butter, softened
1 cup sugar
1 egg yolk
2 tablespoons organic milk
1 teaspoon almond extract
1 cup flour
1 cup ground almonds
1/3 cup cocoa
1/2 teaspoon salt
nutella for topping
almonds, halved


Cream together butter and sugar, scrape bowl add egg yolk, milk, and almond extract. Scrape bowl and slowly add flour, ground almonds, cocoa and salt. Wrap in plastic wrap and refrigerate 1 hour. Heat oven to 325 degrees, roll a ball of dough, about 1 teaspoon, place on parchment paper and bake for 12 minutes. Let rest on baking pan 10 minutes then transfer to a rack. When completely cooled, place a small amount of nutella on cookie and an almond in the middle.

Chef Chuck's Coconut Cookies

Biscotti della Cocco


These cookies are light and airy with an outer crunch and a soft chewy center. A hit of orange and chocolate in every bite, life is so sweet!

Coconut Cookies
3 egg whites
1 teaspoon vanilla
3/4 cup confectioners sugar
1 1/4 cup sweet coconut
1/2 cup flour
1/4 teaspoon orange zest
chocolate for drizzling


Preheat oven to 350 degrees. Whisk egg whites till soft peaks form then add vanilla continue to whisk till firm peaks appear. Gently fold in sugar, coconut, flour and zest. Let sit for 10 minutes for coconut to soak up moisture. Place on baking sheet covered with parchment paper and bake for 12 minutes. Cool and drizzle chocolate on top.

Chocolate Biscotti

So Chocolatey!!

Biscotti {"bee scot tea"} a cookie or biscuit, meaning twice baked. There are countless varieties of these cookies. Back in the Roman times biscotti was almond flavored, the romans could travel long distance with this good tasting durable cookie. I prefer them not as hard. Quite enjoyable with coffee or tea or even sweet Vin Santo!
I am so happy and the luckiest man alive, that my wife does some baking too!! She makes a Biscotti that is up there with the best! I have tried many, she also makes a almond Biscotti to die for. These cookies are dunking delicious for all to enjoy!


Chocolate Biscotti
2 cups flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter
1 cup sugar
2 eggs beaten
1 teaspoon vanilla
1/2 cup walnuts chopped
3/4 cup chocolate chips
2 tablespoons melted chocolate
optional 1/3 cup coconut shredded
Icing 4 ounces melted chocolate


Preheat oven 350 degrees.
Sift together flour, cocoa powder, baking soda and baking powder set aside. Cream together in mixer butter and sugar on high for 2 minutes. Add eggs and vanilla and mix on high 2 more minutes. Set mixer on low and add flour mixture till combined. Stir in nuts, chocolate chips and melted chocolate. On a baking pan lined with parchment paper, divide dough in half and spread to about 12 inches by 5 inches. Bake for 30 minutes remove from oven for 10 minutes. Transfer to cutting board then cut into cookies and return to oven for 10 more minutes. Cool on a rack then ice. These biscotti are more on the soft side if you want them harder leave in oven 15 minutes.

Chocolate Espresso Cookies

Chocolate Espresso Cookies

One of our most frequently requested cookies. 

Rich and flavorful, they will certainly fulfill your chocolate fix. 

If not, just eat another one, or two. They're that good.

2 cups flour

1/2 cup cocoa powder

2 tsp baking powder

1/2 tsp salt

16 oz or 2 cups semisweet chocolate

4 large eggs

2 tsp vanilla

2 tsp espresso powder finely ground

10 tbs butter softened

1/1/2 cups packed light brown sugar

1/2 cup sugar

Sift together flour, cocoa powder, baking powder and salt in a bowl, set aside. Melt chocolate in a bowl over simmering water on stove, stirring till melted. Beat eggs and vanilla lightly with a fork and sprinkle coffee over, set aside. In a mixer beat butter till smooth and creamy, beat in sugars. Reduce speed add egg mixture then chocolate in a slow stream beat till combined. Scrape bowl set mixer on slow add dry ingredients mix till combined. Do not over beat. Cover with plastic and let sit for 30 minutes. Set oven to 350 and line baking pans with parchment paper. Scoop 1 heaping tablespoon of dough onto paper. Bake 5 minutes then rotate pan and cook another 5 minutes, cool cookies on paper then slide parchment paper onto the racks. These are chewy and quite tasty.