 |  Photos below are of vanilla biscotti, but steps are still the same |  |
 make logs & flatten |  slice after 1st bake |  flip on sides for 2nd bake |  after 2nd bake |
Adapting my favorite basic biscotti recipe to herald in Spring (and St. Patrick's Day) with these "spirited" biscotti with BAILEY's IRISH CREAM ~ KAHLUA (coffee liqueur) ~ and CHOCOLATE in the cookie itself. CHOCOLATE with brewed coffee to drizzle on top. I used my dusty pastel butterfly sprinkles but shamrocks or anything else you'd like would be fine. My biscotti are crisp on the outside, but slightly softer in the middle (not hard like most from a store). They freeze and ship well too.
BAILEY's MUDSLIDE BISCOTTI
1/2 cup (1 stick) butter, softened .……………. 1 cup sugar
2 eggs …….………………………………............ 1 tsp. dark chocolate syrup
1 tsp. vanilla extract ………………………........ 2-1/2 cups all-purpose flour
1-1/4 tsp. baking powder...................................1/4 cup cornstarch
2 tsp. dark unsweetened cocoa powder..........1 tsp. instant coffee or espresso powder
2 tsp. Kahlua (or other coffee liqueur)....................1 TB Bailey's Irish Cream
CHOCOLATE GANACHE (ingredients & recipe below)
***
Preheat oven to 350. Cover baking sheet(s) with parchment paper and set aside.
Cream butter and sugar in electric mixer bowl. Add eggs; then beat in baking powder, instant coffee, Bailey's, Kahlua and chocolate syrup; mix well. Gradually add unsweetened cocoa powder, cornstarch & flour (so it doesn't puff up into your face); then raise speed to medium high & beat for about 30 seconds. Scrape down sides of the bowl and paddle. (Mixture should be stiff & not stick to your fingers. If necessary, add another 1-2 TB cornstarch.)
Form dough into 2 thin loaves on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). Bake about 20 minutes & remove. Let rest about 5 minutes.
Slice into 1-1/2” slices and flip onto their sides. Return to oven and bake another 7-9 minutes. Cool and dust with powdered sugar, or drizzle with CHOCOLATE GANACHE. If you want sprinkles, just drizzle about 8 slices at a time & do the sprinkles (so they stick before the ganache hardens). Makes about 50 slices. ** These freeze well.
CHOCOLATE GANACHE
About 1 to 1-1/2 cups dark chocolate chips (or 6-8 oz. good quality dark chocolate bar, broken into pieces) ~ put into a microwave-proof bowl (I use my 4-cup Pyrex measure) with about 1/4 cup cream. Put it on high for 45 seconds ~ then take it out and whisk well to see if all of the chocolate has melted. Add about 1 TB brewed coffee (or could use Bailey's or Kahlua) and whisk it in well. If necessary, put it back in the microwave for 10 second intervals, whisking after each, until it's smooth and drizzle consistency.
***
BAILEY's MUDSLIDE BISCOTTI
1/2 cup (1 stick) butter, softened .……………. 1 cup sugar
2 eggs …….………………………………............ 1 tsp. dark chocolate syrup
1 tsp. vanilla extract ………………………........ 2-1/2 cups all-purpose flour
1-1/4 tsp. baking powder...................................1/4 cup cornstarch
2 tsp. dark unsweetened cocoa powder..........1 tsp. instant coffee or espresso powder
2 tsp. Kahlua (or other coffee liqueur)....................1 TB Bailey's Irish Cream
CHOCOLATE GANACHE (ingredients & recipe below)
***
Preheat oven to 350. Cover baking sheet(s) with parchment paper and set aside.
Cream butter and sugar in electric mixer bowl. Add eggs; then beat in baking powder, instant coffee, Bailey's, Kahlua and chocolate syrup; mix well. Gradually add unsweetened cocoa powder, cornstarch & flour (so it doesn't puff up into your face); then raise speed to medium high & beat for about 30 seconds. Scrape down sides of the bowl and paddle. (Mixture should be stiff & not stick to your fingers. If necessary, add another 1-2 TB cornstarch.)
Form dough into 2 thin loaves on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). Bake about 20 minutes & remove. Let rest about 5 minutes.
Slice into 1-1/2” slices and flip onto their sides. Return to oven and bake another 7-9 minutes. Cool and dust with powdered sugar, or drizzle with CHOCOLATE GANACHE. If you want sprinkles, just drizzle about 8 slices at a time & do the sprinkles (so they stick before the ganache hardens). Makes about 50 slices. ** These freeze well.
CHOCOLATE GANACHE
About 1 to 1-1/2 cups dark chocolate chips (or 6-8 oz. good quality dark chocolate bar, broken into pieces) ~ put into a microwave-proof bowl (I use my 4-cup Pyrex measure) with about 1/4 cup cream. Put it on high for 45 seconds ~ then take it out and whisk well to see if all of the chocolate has melted. Add about 1 TB brewed coffee (or could use Bailey's or Kahlua) and whisk it in well. If necessary, put it back in the microwave for 10 second intervals, whisking after each, until it's smooth and drizzle consistency.
***
RSS Feed
