December 03, 2011

Black and White Spiced Biscotti

I was out shopping with my hubby the other day,  a rare event, I might add,  so we took our time going about….when we finally got home, the aroma of  this delicious  treats  met us as we opened the door. Our daughter had been busy while we were out and she made this lovely chocolate biscotti.
Love them!!! 


6 tbsp. butter
2/3 cup sugar
1/4 tsp. salt
2 tsp. vanilla extract
1 1/2 tsp. baking powder
2 eggs
Vanilla batter add:
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. allspice
1 cup of all-purpose flour
Chocolate batter add:
1 cup of flour, minus 2 tablespoons
2 tbsp. cocoa
Chocolate glaze:
85 gr. Semi-sweet chocolate
2 tbsp. shortening

In a large bowl, cream butter, sugar, salt, vanilla and baking powder. Beat in eggs ( the batter may look slightly curdled). Divide batter in two. Reserve half of the batter in a small bowl.

In the first batter, (for the white layer), mix in ginger, cinnamon, allspice, and the cup of flour.

For the second batter, (the dark layer), replace two tablespoons of flour with 2 tablespoons of cocoa. Mix together. Add mixture to the reserved batter. Dough will be still sticky.

Grease or line a baking sheet with parchment paper. Place the white dough on the prepared sheet and shape into a 14 inch x 2-1/2 inch log.

Place the dark dough on top of the white dough and shape it to the same size.

Bake at 350° for 20 minutes. Remove from the oven and reduce heat to 325°. Cool log on the baking sheet for 10 minutes. Brush log all over with water.

Transfer to a cutting board; cut with a serrated knife at 450 angle into even 1/2 inch to 3/4 inch, thick slices.

Place the biscotti on cut edge on the prepared baking pan. Bake for 20 minutes or until biscotti feel dry on the edges, but soft in the middle and begin to turn golden brown.

Remove to wire rack to cool.

For the chocolate glaze; melt together chocolate and shortening in a wide pot ( a little wider then the length of biscotti. Dip the base of each biscotti into the chocolate. Place them on a parchment paper. Let the glaze harden or place them in the fridge to harden.

Enjoy with your favourite cup of java,  or other hot drinks.

Yield: 1-1/2 dozen

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