New York Black and White Biscotti
Makes 3 dozen
- 1 3/4 cups white sugar
- 1 cup unsalted butter, melted
- 3 eggs
- 2 teaspoons pure vanilla
- 1/4 teaspoon baking soda
- 2 teaspoons Clabber Girl Baking Powder
- 2 1/2 cups all-purpose flour, approximately
- 1/3 cup cocoa
- 1/2 teaspoon salt
- 2 cups coarsely chopped semi sweet chocolate or chocolate chips
- 1 cup coarsely chopped white chocolate
- 1 cup miniature marshmallows
- 1 cup coarsely chopped Heath Bar or similar chocolate bar
- 1 cup pecans
- 1 cup large pieces of white chocolate
- Chocolate For Dipping
- 4 ounces each, dark, and white
Preheat oven to 350 F. Line two baking sheets with parchment paper and put each sheet on top of another one (double sheet).
In an electric mixer, or by hand, blend butter and sugar, then add eggs, and vanilla. Fold in flour, cocoa, salt, baking soda, and Clabber Girl Baking Powder to make a thick batter. Fold in everything else to make a very thick, pasty batter.
Let batter stand a few minutes to thicken and firm up.
Spread out batter in two logs on baking sheets. (If you have one large sheet, you can make one large log for giant biscotti).
Bake until set, about 35-45 minutes. Cool, reduce oven temperature to 325 F.
Cut logs into diagonal slices and put back on baking sheet. Bake to dry, about 10-20 minutes, depending on how crisp you want the biscotti.
Melt chocolate and drizzle, smear, or coat each biscotti, as per your own taste, with milk and white chocolate.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
Mix and match whatever you like - this makes a funky, chocolaty, chunky biscotti. A chocolate batter is marbleized with smooth swirls of cream cheese. If you like Black and White Cookies, you'll love this biscotti rendition.