Peppermint Chip Chocolate Biscotti

I had to bring this one back for the holidays!  The perfect festive and yummy treat for this time of year.

Ingredients:

1 cup  coarsely chopped Hershey’s Kisses Candy Cane (hurry, only available during the holidays!)   plus approx 1 cup whole for drizzle

1 cup chocolate chips

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Mix in peppermint chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Heat remaining peppermint chips in microwave on 70{6a79f8b483379a07c99b49f3ac110091f25498c816895d3835c84435c153d1be} power for 1-2 minutes, then drizzle over cooled biscotti.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

The post Peppermint Chip Chocolate Biscotti appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.

Biscotti Recipe:  Week One – Peppermint Chip Chocolate Biscotti

For those of you that missed my previous post, my New Year’s Resolution this year is to make a new biscotti recipe every week.  Take that weight watchers!

Ingredients:

1 cup  coarsely chopped Hershey’s Kisses Candy Cane (hurry, only available during the holidays!)   plus approx 1 cup whole for drizzle

1 cup chocolate chips

1/2 cup  butter

2 large eggs

1 cup granulated sugar

1 tsp vanilla extract

2 to 2¼ cups flour

1/2 cup unsweetened cocoa powder

1½ tsp baking powder

1 tsp salt

Directions:

1. Heat the oven to 350°. Melt the butter and chocolate chips together (I put them in a Pyrex measuring cup and microwave them) and set aside.

2. Beat the eggs and sugar until lightened, about two minutes.

3. Add the vanilla and chocolate mixture.

4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.  I usually have to add more.  Mix in peppermint chips.

5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3½ inches by 9 inches. Place the logs on a heavy-duty baking sheet.  Bake for 20 to 25 minutes or until the tops are set.

6. Reduce the oven to 275°. Let the logs cool, then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from the oven, carefully turn the slices over, and bake for another 20 minutes.

7. Cool on a wire rack.  Heat remaining peppermint chips in microwave on 70{6a79f8b483379a07c99b49f3ac110091f25498c816895d3835c84435c153d1be} power for 1-2 minutes, then drizzle over cooled biscotti.  Store in an airtight container or freeze.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

The post Peppermint Chip Chocolate Biscotti appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.

Chocolate Dipped Butterscotch Biscotti

It’s down to the wire, only five days until Christmas and I still need to come up with little gifts for the neighbors, the teachers, bus driver, garbage man and anyone who decides to give me something unexpected.

What better to make than these?  They look like I spent all day in the kitchen, and let me tell you they taste fantastic.  So good in fact, I am on my third cup of coffee just so that I can keep dipping.  Which reminds me, anything said on this post was done by a hypercaffienated mom who hasn’t spoken to anyone over the age of 8 in two days.

So here is the recipe, I have made some modifications from a post I found on Savory Simple.

Chocolate Dipped Butterscotch Biscotti

**I have adapted this recipe for my food processor, but it can be just as easily done with a standing mixer**

Ingredients

• 2 cups flour (may need up to a 1/2 cup more depending on dough consistency)
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 3 eggs
• 2 tsp of vanilla
• 1/2 cup semi sweet chocolate chips for dough;  2 cups for dipping
• 1 cup butterscotch chips

Directions

1. Mix dry ingredients together in food processor.
2. Add eggs and vanilla to mixer, while pulsing the machine on and off.
3. When the dough starts getting crumbly (if it still looks wet add more flour a 1/4 cup at a time), add the chocolate and butterscotch chips.  Continue to pulse until everything is evenly combined.  If your processor starts to grate the chips instead of mix, then remove dough and mix by hand.
4. Push the dough together in the mixing bowl or on a table until it’s a firm, slightly sticky dough.
5. Divide the dough into 4 even pieces and roll them into logs.  Set the logs in a sheet tray covered with parchment.  Make sure you leave an even amount of space to prevent logs from sticking together as they cook.  Not a big deal if they do, they just don’t look as pretty.
6. Bake at 350 degrees for 25 minutes.  Tops should be firm, then allow to cool.
7. Slice on the bias about 1/2 inch each.  Try to cut them all the same size so that they will cook evenly.  Place slices back in the oven at 300 degrees for 5 minutes per side.
8. Heat remaining chocolate in double boiler.  Dip long flat side of the biscotti into the chocolate and place chocolate side up on a cooling rack to dry.  Store in an air tight container or freeze.
9. Immediately make a large pot of coffee, dip and enjoy!!

Copyright 2011  Andi Brown  Once in a Lifetime Travel

The post Christmas Treats | Chocolate Dipped Butterscotch Biscotti appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.