59464 chocolate espresso pistachio biscotti Recipes

flour, plus up to, more flour, sugar, baking powder, baking soda, salt, cinnamon, cocoa powder, espresso powder (i use nescafe), water, eggs, olive oil, pistachios

all-purpose flour, cocoa powder, baking powder, salt, sugar, eggs, olive oil, pistachios, chocolate chips

unsalted butter, softened, plus more for baking sheet, flour, plus more for baking sheets, unsweetened cocoa powder, baking soda, salt, sugar, eggs, shelled pistachio nut, chocolate chips, pistachio ice cream

unsalted butter, softened, granulated sugar, eggs, pure vanilla extract, all-purpose flour, baking cocoa, baking powder, ground cinnamon, semi-sweet chocolate chips, pistachios, shelled, dried cranberries, granulated sugar

ground pecans, chocolate wafers, butter, cream cheese, room temp, dark brown sugar, eggs, room temp, sour cream, vanilla, semisweet chocolate, espresso, heavy cream, sugar, semisweet chocolate

granulated sugar, evaporated milk, butter, fleur de sel, marshmallows, cocoa chocolate, chopped, bittersweet chocolate, chopped, pistachios, chopped, pecans, chopped, dried cherries

lemon wedge, turbinado sugar (raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

pistachios, unsalted butter, eggs, sugar, vanilla extract, all-purpose flour, baking powder, salt

chocolate wafer cookies (such as oreos), unsalted butter, melted and cooled, instant espresso powder, water, cream cheese, at room temperature, sugar, eggs, unsalted butter, melted and cooled, ground ground coffee, bittersweet chocolate or 6 oz semisweet chocolate, chopped, whipping cream

active dry yeast (from a 1/4-oz package), warm whole milk (105-115of), all-purpose flour, plus more for dusting, egg, unsalted butter, softened, sugar, vanilla extract, ground cinnamon, salt, vegetable oil for frying, chocolate espresso , whisky caramel, and/or clementine sauces

chocolate syrup, pistachio ice cream, slightly softened, aerosol whipped cream, chopped pistachios, for sprinkling

light brown sugar (packed firmly ), shortening (butter flavor or original works), milk, vanilla, egg, all-purpose flour, salt, baking soda, white chocolate, chunks, pistachios, toasted, skinned, chopped

all-purpose flour, unsweetened cocoa, instant espresso powder, baking powder, salt, eggs, egg whites, sugar, butter or 1/4 cup margarine, melted, vegetable oil, unsweetened chocolate square, melted, vanilla extract, toasted and skimmed hazelnuts, chopped

all purpose flour, cocoa powder, granulated sugar, baking powder, espresso powder, salt, egg yolks, whole eggs, vanilla, pistachio flour, finely grounded, hazelnut meal, finely grounded, you can make your own by putting them in your food processor

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

lemon wedge, turbinado sugar ( raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

dark semisweet chocolate, espresso shot or 2 tsp dark instant coffee (last resort, please), warm milk, sugar, cream, marshmallows

unsalted butter, room temperature, granulated sugar, egg, pure vanilla extract, all-purpose flour, salt, chopped dark chocolate, chopped pistachios, sanding sugar