1/3 cup butter, at room temperature
1 cup brown sugar, firmly packed
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large egg whites
1/3 cup vanilla yogurt
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
Pre-heat oven to 350 F. Beat butter until light and fluffy; add brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined. Beat in egg whites and yogurt until combined. Stir in flour.
Place granulated sugar in a small bowl. Form dough into 1-inch balls and roll in sugar. Place balls 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until edges are firm. Allow to cool 2 minutes on baking sheet, then transfer to wire racks to cool completely.
2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 cup sugar
1 teaspoon vanilla
1 tablespoon Kirsch
1/8 teaspoon salt
1 cup chocolate chips
1/4 cup butter
1 cup almonds, coarsely chopped
1 cup dried cherries or cranberries
Preheat oven to 350F. Melt chocolate chips and butter together in the microwave or in a double boiler over low heat. Line two baking sheets with parchement paper or a baking liner. In a bowl, combine flour, cocoa, and baking powder. Stir well. In another large bowl, combine sugar, eggs, vanilla, Kirsch, and salt; stir in chocolate and butter until well blended. With a wooden spoon, mix in almonds and cherries or cranberries. Fold in flour mixture and mix well. Dough will be stiff. Divide dough in half. Working directly on prepared cookie sheets, shape each half into a log shape measuring about 2 1/2″ wide by 15″ long. Place a log on each baking sheet. Bake for 35 minutes, or until a toothpick inserted in center comes out clean. Alternate position of baking sheets after half the time. Cool logs and baking sheets on wire racks, then transfer them to a cutting board. Cut each log into diagonal 1/3″ to 1/2″ thick slices with a serrated knife. Lay slices on baking sheets and bake 10 minutes. Turn slices over and bake 10 minutes more, until crisp and dry. Cool on baking sheets.
1/2 cup butter, softened
1 1/4 cup sugar
1 tsp almond extract
2 1/4 cup flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup sliced almonds
1 cup chocolate chips
1 tbsp shortening
Preheat oven to 350F. In a mixing bowl, beat together butter and sugar until smoothly blended. Add eggs and almond extract, beat again until smooth. In another bowl, sift together flour, cocoa, baking powder and salt. Blend into butter mixture until smooth. Stir almonds into dough. Divide dough in half and shape into 2 logs, about 11 inches long. Place on greased cookie sheet and bake for 30 minutes. Remove from oven and cool for about 10 minutes. Use a serrated knife to make 1/2 inch slices. Place slices back on sheet, and bake for another 6 minutes. Flip slices over and bake for 6 minutes more. Remove from oven and cool on wire rack.
Make chocolate glaze: Mix chocolate chips and shortening in a microwave-safe bowl. Heat for 1 minutes on high in the microwave. Stir until mixed and smooth. Drizzel glaze over biscotti.