 |  |  |
 |  2 logs about 3" wide |  slice after 1st bake & 20 min rest |  flip on sides for 2nd bake |  after 2nd bake |
A chocolate cherry marble version of my basic biscotti ~ perfect for Christmas or Valentine's Day with tiny seasonal sprinkles on top of the drizzled chocolate ~ or just for anytime of the year. I decorated these with little red balls and a tiny straight green sprinkle (so they look like little cherries ~ and those both came from a plastic container of assorted Holiday sprinkles).
CHOCOLATE CHERRY Marble BISCOTTI
1/4 cup (4 TB) butter, softened …………1/2 cup sugar
1 egg …………………………………………dash of salt
1/2 tsp vanilla extract...............................1 tsp. almond extract
1 TB cornstarch (you may need to add 1-2 tsp. to the chocolate part too)
2 cups all-purpose flour...........................1 tsp baking powder
about 1 TB cherry jello powder (put the rest in a snack baggie & keep in the box in a Rubbermaid container. I have lots of pudding & jello in there to flavor things)
about 1 TB dark unsweetened cocoa powder
optional: drop or 2 of red or pink food color
1 TB dark chocolate syrup......................1 tsp. instant coffee or espresso
Chocolate Drizzle:
chocolate melting bark (or wafers or chips) ~ about 4 squares of bark or about 1 cup of wafers/ chips
1 TB Crisco
Melt the chocolate with the Crisco in the microwave for 45 seconds. Stir to combine well. If it isn't completely melted, try another 15-20 seconds.
***
Preheat oven to 350. Cover baking sheet with parchment paper.
Cream butter and sugar in electric mixer. Add egg and extracts; beat well. (NOTE: if at any time the batter looks "curdled", don't worry ~ it will smooth out when the flour gets beaten in.) Add the salt & baking powder and beat in. Scrape down sides of bowl & paddle.
On low speed, gradually beat in flour and cornstarch. Raise speed to medium and beat about 30 seconds or so until it all somewhat comes together off the bottom of the bowl and towards the paddle. If the dough seems sticky, beat in another TB of flour or cornstarch. Take out about half of the dough (just eyeball it ~ doesn't need to be perfect) and set aside.
Add the cherry jello powder (plus food coloring, if you're using it) to the remaining dough in the mixer bowl. Beat until the jello powder is completely mixed in. Scrape all the dough from bowl & paddle ~ form into a ball and put aside on your work surface.
Put the remaining white dough into the mixing bowl with the chocolate syrup, unsweetened chocolate and instant coffee. Beat until everything is mixed in well. If the dough seems too sticky, beat in 1-2 tsp. of cornstarch until it doesn't really stick to your fingers.
I like to work on a silpat mat, but you can work on your parchment-covered baking sheet too. Hopefully the dough is firm enough to roll each color/flavor into a rope (almost the length of your baking sheet) ~ then put the 2 ropes right next to each and loosely wrap them over each other ("twist"). Again, don't worry about perfection! (Then, I press it down a little; then even out the top, bottom & sides with my finger). You may find it easiest to "dollop" the batter down, then smooth it with a dampened finger. Bake about 20 minutes & remove.
Let it rest about 15 minutes ~ then slice into 1” slices, and flip onto their sides. (I use a long serrated bread knife which works well to slice and then slide under the slices to flip them onto their sides.) Return to oven and bake another 9-12 minutes. They should be turning slightly golden on the edges and firm, but not hard. They'll harden as they cool.
While they were cooling, I whisked together the glaze ingredients. Also get your sprinkles out and ready. Just drizzle across the top of cooled biscotti (good to cover up any flaws!) Just do about 4-5 at a time and add your sprinkles (so the glaze doesn't harden up). You'll get about 15-18 (but easy to double the recipe & make 2 logs). It freezes really well too.
1 log makes about 15-18 ~ but I double this recipe quite often and 2 logs will fit on a larger baking sheet
0 Comments
CHOCOLATE CHERRY Marble BISCOTTI
1/4 cup (4 TB) butter, softened …………1/2 cup sugar
1 egg …………………………………………dash of salt
1/2 tsp vanilla extract...............................1 tsp. almond extract
1 TB cornstarch (you may need to add 1-2 tsp. to the chocolate part too)
2 cups all-purpose flour...........................1 tsp baking powder
about 1 TB cherry jello powder (put the rest in a snack baggie & keep in the box in a Rubbermaid container. I have lots of pudding & jello in there to flavor things)
about 1 TB dark unsweetened cocoa powder
optional: drop or 2 of red or pink food color
1 TB dark chocolate syrup......................1 tsp. instant coffee or espresso
Chocolate Drizzle:
chocolate melting bark (or wafers or chips) ~ about 4 squares of bark or about 1 cup of wafers/ chips
1 TB Crisco
Melt the chocolate with the Crisco in the microwave for 45 seconds. Stir to combine well. If it isn't completely melted, try another 15-20 seconds.
***
Preheat oven to 350. Cover baking sheet with parchment paper.
Cream butter and sugar in electric mixer. Add egg and extracts; beat well. (NOTE: if at any time the batter looks "curdled", don't worry ~ it will smooth out when the flour gets beaten in.) Add the salt & baking powder and beat in. Scrape down sides of bowl & paddle.
On low speed, gradually beat in flour and cornstarch. Raise speed to medium and beat about 30 seconds or so until it all somewhat comes together off the bottom of the bowl and towards the paddle. If the dough seems sticky, beat in another TB of flour or cornstarch. Take out about half of the dough (just eyeball it ~ doesn't need to be perfect) and set aside.
Add the cherry jello powder (plus food coloring, if you're using it) to the remaining dough in the mixer bowl. Beat until the jello powder is completely mixed in. Scrape all the dough from bowl & paddle ~ form into a ball and put aside on your work surface.
Put the remaining white dough into the mixing bowl with the chocolate syrup, unsweetened chocolate and instant coffee. Beat until everything is mixed in well. If the dough seems too sticky, beat in 1-2 tsp. of cornstarch until it doesn't really stick to your fingers.
I like to work on a silpat mat, but you can work on your parchment-covered baking sheet too. Hopefully the dough is firm enough to roll each color/flavor into a rope (almost the length of your baking sheet) ~ then put the 2 ropes right next to each and loosely wrap them over each other ("twist"). Again, don't worry about perfection! (Then, I press it down a little; then even out the top, bottom & sides with my finger). You may find it easiest to "dollop" the batter down, then smooth it with a dampened finger. Bake about 20 minutes & remove.
Let it rest about 15 minutes ~ then slice into 1” slices, and flip onto their sides. (I use a long serrated bread knife which works well to slice and then slide under the slices to flip them onto their sides.) Return to oven and bake another 9-12 minutes. They should be turning slightly golden on the edges and firm, but not hard. They'll harden as they cool.
While they were cooling, I whisked together the glaze ingredients. Also get your sprinkles out and ready. Just drizzle across the top of cooled biscotti (good to cover up any flaws!) Just do about 4-5 at a time and add your sprinkles (so the glaze doesn't harden up). You'll get about 15-18 (but easy to double the recipe & make 2 logs). It freezes really well too.
1 log makes about 15-18 ~ but I double this recipe quite often and 2 logs will fit on a larger baking sheet
0 Comments
RSS Feed
