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 ingredients |  basic dough |  after 2nd bake |  glazed |
Just an experiment with my basic biscotti recipe ~ for St. Patrick's Day ~ still super fast and easy to make!
Glazed BAILEY’s IRISH CREAM BISCOTTI
1/2 cup (1 stick) butter, softened ………………. 1 cup sugar
2 eggs ……………………………………………….. 2 tsp dark chocolate syrup
1 tsp vanilla extract …………………………………2-1/3 cups all-purpose flour
1-1/4 tsp baking powder…………………………….2 TB dark unsweetened cocoa powder
1 TB Bailey’s Irish Cream…………………………. 1/2 cup cornstarch
2 tsp espresso powder
1 cup powdered sugar whisked w up to 2 TB Bailey’s
***
Preheat oven to 350. Cover baking sheet with parchment paper (or spray).
Cream butter and sugar. Add eggs, Bailey’s and extract; mix well. Stir in flour, espresso powder and baking powder. Mix well. Take out most of the dough ~ leaving about 1/4 of the dough in the mixer. Add the chocolate syrup and unsweetened cocoa powder and mix well.
Form the plain dough into 2 loaves on baking sheet. Make 2 ropes from the chocolate dough and press it into the center of the plain loaves. (I press it down a little; then even out the top, bottom & sides with my finger). Bake about 20 minutes & remove. (or 2 wider logs for biscotti)
Lower oven to 325. Let the biscotti cool about 5 minutes. Slice into 1-1/2” slices, and flip onto their sides. Return to oven and bake another 9-10 minutes. Cool and drizzle or spread with glaze. Optional small shamrock sprinkles
GLAZE: about 3/4 cup powdered sugar whisked with Bailey’s. Add less Bailey’s if you want to drizzle it on ~ add more Bailey’s if you want to brush it on.
Makes about 50 slices
Glazed BAILEY’s IRISH CREAM BISCOTTI
1/2 cup (1 stick) butter, softened ………………. 1 cup sugar
2 eggs ……………………………………………….. 2 tsp dark chocolate syrup
1 tsp vanilla extract …………………………………2-1/3 cups all-purpose flour
1-1/4 tsp baking powder…………………………….2 TB dark unsweetened cocoa powder
1 TB Bailey’s Irish Cream…………………………. 1/2 cup cornstarch
2 tsp espresso powder
1 cup powdered sugar whisked w up to 2 TB Bailey’s
***
Preheat oven to 350. Cover baking sheet with parchment paper (or spray).
Cream butter and sugar. Add eggs, Bailey’s and extract; mix well. Stir in flour, espresso powder and baking powder. Mix well. Take out most of the dough ~ leaving about 1/4 of the dough in the mixer. Add the chocolate syrup and unsweetened cocoa powder and mix well.
Form the plain dough into 2 loaves on baking sheet. Make 2 ropes from the chocolate dough and press it into the center of the plain loaves. (I press it down a little; then even out the top, bottom & sides with my finger). Bake about 20 minutes & remove. (or 2 wider logs for biscotti)
Lower oven to 325. Let the biscotti cool about 5 minutes. Slice into 1-1/2” slices, and flip onto their sides. Return to oven and bake another 9-10 minutes. Cool and drizzle or spread with glaze. Optional small shamrock sprinkles
GLAZE: about 3/4 cup powdered sugar whisked with Bailey’s. Add less Bailey’s if you want to drizzle it on ~ add more Bailey’s if you want to brush it on.
Makes about 50 slices
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