Biscotti With Grasshopper Dipping Sauce Food

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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

CHOCOLATE DIPPED BISCOTTI



Chocolate Dipped Biscotti image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     dessert

Time 5m

Yield 8 Servings

Number Of Ingredients 2

8 pieces store bought biscotti
8 ounces semisweet chocolate

Steps:

  • Melt chocolate over a double broiler. Transfer to a small bowl and let guests dip their own biscotti.

VEGAN ALMOND BISCOTTI



Vegan Almond Biscotti image

I loved biscotti before I became vegan, so I was thrilled when I found this version in "Nonna's Italian Kitchen", a vegan Italian cookbook.

Provided by Bixer

Categories     Dessert

Time 1h15m

Yield 40 biscotti

Number Of Ingredients 10

1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unbleached cane sugar
3/4 cup smooth unsweetened applesauce
1 -3 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups almonds, toasted and chopped

Steps:

  • Preheat oven the 325°F.
  • Lightly oil two cookie sheets.
  • Use double layer shiny ones, if you have them.
  • If yours are very black, line them with foil.
  • In a large bowl, whisk together the flours, baking powder, and salt.
  • In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
  • Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
  • With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
  • Place these on the cookie sheets.
  • Bake the logs for about 25 minutes.
  • Remove the pans and reduce the oven heat to 300°F.
  • Cool the logs on a rack for 15 minutes.
  • Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
  • Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
  • Bake 5-10 minutes, or until golden on the bottom.
  • Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
  • Cool on racks, then store airtight for up to two weeks.

Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 0.3, Sodium 74.2, Carbohydrate 16, Fiber 1.2, Sugar 8.2, Protein 2.2

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