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Chocolate Chip Biscotti 11/04/05
Nov 3, 2005
Category: Cookies
Chocolate Chip Cookie Sticks 
biscotti
Ingredients
1/2  cup butter, softened
1/2  cup shortening
1  cup packed brown sugar
1/2  cup granulated sugar
1/2  teaspoon baking soda
2   eggs
2  teaspoons vanilla
2-1/2  cups all-purpose flour
8  ounces coarsely chopped semisweet chocolate
1  cup chopped walnuts, pecans, hazelnuts (filberts) (optional)
Directions
1. Line a 13x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occassionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan.
2. Bake in a 375 degree F oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour.
3. Preheat oven to 325 degrees F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9x1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18.
Make-Ahead Tip: Bake cookies as directed; cool completely. Place in a freezer container or bag and freeze for up to 3 months. Before serving, thaw for 15 minutes.
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Posted: Nov 3, 2005 9:04pm
Mocha Biscotti/Recipe For 10/20/05
Oct 20, 2005
Category: Cookies
Ingredients
1/2  cup butter (no substitutes), softened
1  cup sugar
1  tablespoon instant coffee crystals
2-1/2  teaspoons baking powder
1/2  teaspoon ground cinnamon
3   eggs
1/3  cup unsweetened cocoa powder
2-3/4  cups all-purpose flour
1/2  cup chopped toasted almonds
1/2  teaspoon instant espresso powder
1  tablespoon water
1  cup sifted powdered sugar
Directions
1. Heat oven to 375 degree F. Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined. Beat in eggs until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in the nuts. Divide dough in half.
2. Shape each half into an 8-inch loaf, using floured hands. Place loaves about 5 inches apart on a lightly greased cookie sheet. Flatten to 3 inches wide.
3. Bake for 20 to 25 minutes or until firm and a toothpick inserted in center comes out clean. Cool on cookie sheet for 1 hour or until completely cool. Reduce oven temperature to 325 degree F.
4. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Lay slices, cut sides down, on the cookie sheet. Bake for 8 minutes. Turn slices over and bake 7 to 12 minutes more or until dry and crisp. Transfer to wire racks and cool.
5. For the espresso drizzle, in a medium bowl dissolve the instant espresso in 1 tablespoon water. Stir in powdered sugar. Add additional water, if necessary, to make drizzling consistency. Drizzle over cookies. Makes about 30.
Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
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Posted: Oct 20, 2005 9:12pm

 
 
 
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Author

Tracy Zuber
female, age 45, married, 2 children
Mesquite, TX, USA
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