New York Black and White Biscotti
Makes 3 Dozen
1 3/4 c. white sugar
1 c. butter (melted and unsalted)
2 tsp. pure vanilla
1/4 tsp. Rumford Baking Soda
2 tsp. Clabber Girl Baking Powder
2 1/2 c. all-purpose flour (approximately)
1/3 c. cocoa
1/2 tsp. salt
2 c. semi-sweet chocolate or chocolate chips (coarsely chopped)
1 c. white chocolate (coarsely chopped)
1 c. marshmallows (miniature)
1 c. Heath Bar (or similar chocolate bar, coarsely chopped)
1 c. pecans
1 c. white chocolate (large pieces)
Chocolate For Dipping
4 oz. of each, dark and white chocolate
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, and then add eggs and vanilla. Fold in flour, cocoa, salt, Rumford 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 about 35 to 45 minutes (until set). Cool, reduce oven temperature to 325 degrees F.
Cut logs into diagonal slices and put back on baking sheet. Bake to dry, about 10 to 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.
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.