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.

Triple Ginger Biscotti

This recipe may change your life.  The flavor is unique and is not for everyone, but if you love ginger this is fantastic.

Ingredients:

• 3/4 almonds
• 1/2 cup  butter
• 2 large eggs
• 3/4 cup packed brown sugar
• 2 ¼-2 1/2 cups flour
• 2 tsp ground ginger
• 2 Tb molasses
• 1½ tsp baking powder
• 1/4 tsp salt
• 2 T finely chopped fresh ginger
• 3/4 cup finely chopped crystalized ginger (see recipe below)

Directions:

1. Heat the oven to 325°. Toast almonds on tray until golden, about 8 minutes.  Cool, then chop into halves.

2. Cream butter and sugar well.  Then beat in the eggs and molasses until lightened, about two minutes.

3. In a separate bowl mix in the flour, powdered ginger, baking powder, and salt just until combined.

4.  Add dry mixture to wet mixture until blended well.  If the dough is very sticky add the extra 1/4 cup of flour if dough.  I usually have to add more.  Add fresh and crystalized ginger.  Fold in almonds.

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 lined with parchment paper.  Bake for 25 minutes or until the tops are set.

6.  Let the logs cool, then slice into 1/2-inch thick slices.  With this recipe it is very important to let them cool otherwise it will crumble when cutting.  Arrange the slices on baking sheet and bake for 8 minutes. Remove from the oven, carefully turn the slices over, and bake for another 7 minutes.

7. Cool on a wire rack.  Store in an airtight container or freeze.

Crystalized Ginger

I went to the store to buy crystalized (or candied) ginger and about fell over when I saw the price.  Luckily it is very east and inexpensive to make at home.  You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of honey, it’s done and ready to go.

• 1 pound fresh ginger, peeled
• 4 cups sugar, plus additional sugar for coating the ginger slices
• 4 cups water
• pinch of salt

1. Slice the ginger as thinly as possible. It can’t be too thin.

2. Put the ginger slices in a pot, add enough water to cover the ginger and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.

3. Mix the sugar and 4 cups water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (if you have a candy thermometer)

4. Remove from heat and drain very well while the ginger is hot, so the syrup will drain away better.  Toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry.

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

The post Triple Ginger Biscotti Recipe appeared first on Italy Travel Planner | Consultant | Once In a Lifetime Travel.