Biscotti With Grasshopper Dipping Sauce Recipes

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HOLIDAY BISCOTTI



Holiday Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h40m

Yield Makes about 2 dozen

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
  • Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  • Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  • Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
  • Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

BISCOTTI WITH GRASSHOPPER DIPPING SAUCE



Biscotti With Grasshopper Dipping Sauce image

These are great Biscotti's served with a dipping sauce,. Included in the recipe are two version's of the sauce, regular and Adult version. The Recipe comes courtesy of our local news paper

Provided by Barb G.

Categories     Dessert

Time 1h30m

Yield 30 Biscottis

Number Of Ingredients 18

1/3 cup butter
1/2 cup packed brown sugar
1/2 cup sugar or 1/4 cup Splenda granular
1 tablespoon instant coffee granules
2 large eggs or 1/2 cup egg substitute
2 cups flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
4 ounces marshmallow cream
1 tablespoon water
1 teaspoon peppermint extract
3 drops green food coloring (or more)
4 ounces marshmallow creme
1 tablespoon water
1 tablespoon creme de menthe
1 tablespoon Creme de Cacao

Steps:

  • In a large mixing bowl, mix butter, brown sugar, sugar and coffee granules, mix at mediun speed with electric mixer until creamy; beat in eggs until blended.
  • Combine the flour, baking powder, and salt; add to butter mixture, add vanilla and mix until well blended; Fold in chocolate chips.
  • Preheat oven to 350 degrees, (325 convection).
  • Divide dough in half, and shape each half into a 10-inch-by-2-inch log, (dough will be very soft---for easy handling, dust hands with flour) Place dough on baking sheet that has been sprayed with pan spray; bake each log for 25 minutes (15-20 for convection) or until firm.
  • Let cool on baking sheet for 5 minutes, then remove to wire racks and cool completely; When cool, carefully cut each log diagonally into 1/2 inch thick slices with a serratered knife; Return to baking sheet and bake at 350 degrees (325 convection) for 5 to 10 minutes, turn over and bake another 5 to 10 minutes, cool on wire racks; store in air tight container or plastic bag.
  • Grasshopper dipping Sauce:Mix all ingredients together, keeps indefinitely in refrigerator; Adult version, Mix all ingredients until smooth, enjoy.

Nutrition Facts : Calories 137.1, Fat 4.2, SaturatedFat 2.4, Cholesterol 19.5, Sodium 55.6, Carbohydrate 23.6, Fiber 0.6, Sugar 14.1, Protein 1.6

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