10 covered biscotti Recipes

melted unsalted butter, white sugar, honey, brown sugar , packed, pureed ripe banana, eggs, pure vanilla extract, fresh lemon juice, cinnamon, nutmeg, allspice, all-purpose flour, baking powder, baking soda, salt, banana granola or 1 cup mueslix cereal (post or kellogg s etc.), minced chocolate-covered english toffee bars or 1/2 cup caramel-flavored bits (optional), chopped toasted walnuts or 1/2 cup macadamia nuts, diced ripe banana, brown sugar, melted butter , to taste

all-purpose flour, white cornmeal, baking powder, salt, milk chocolate-covered buttery toffee candy bars, cut into small chunks, milk chocolate candy bar, cut into small chunks, butter, softened, domino granulated sugar, eggs, hazelnut liqueur

brown sugar, butter or stick margarine, softened, vanilla extract, egg, all-purpose flour, baking powder, salt, chocolate-covered raisins (such as raisinets)

cape gooseberries, fresh strawberries or cherries, fresh figs, prepared biscotti, white chocolate, melted, milk chocolate, melted, dark chocolate, melted, fresh mint sprigs, for garnish

butter, wheat flour, white flour, sugar, eggs, baking powder, vanilla, espresso, cinnamon, dark chocolate-covered espresso beans, vanilla, milk

all-purpose flour, baking powder, baking soda, salt, sugar, swiss-style coffee drink mix (we tested with international coffee s suisse mocha), egg, egg whites, vanilla extract, semisweet chocolate mini-morsels, divided, vanilla candy coating squares, chopped chocolate-covered espresso beans

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

vanilla ice cream, freshly brewed hot espresso, frangelico , hazelnut liqueur, shavings of dark chocolate, toasted hazelnuts, chopped, biscotti, cake, store-bought or homemade, amaretto , almond-flavored liqueur, swiss chocolate ice cream, toasted sliced almonds, vin santo , sweet italian dessert wine, chilled, for dipping, biscotti, clementines, chocolate covered salted caramels