Biscotti With Grasshopper Dipping Sauce |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. Combine the flour, baking powder, and salt; add to butter mixture, add vanilla and mix until well blended; Fold in chocolate chips.
3. Preheat oven to 350 degrees, (325 convection).
4. 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.
5. 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.
6. Grasshopper dipping Sauce:Mix all ingredients together, keeps indefinitely in refrigerator; Adult version, Mix all ingredients until smooth, enjoy.
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