Two Tone Biscotti Food

TWO-INGREDIENT BANANA PANCAKES

Steps:

• Puree eggs and banana in a blender until smooth.
• Lightly oil a large nonstick skillet (see Tip) and heat over medium heat. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1 to 2 minutes more. Transfer the pancakes to a plate. Lightly oil the pan again and repeat with the remaining batter.

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

TWO TONE BISCOTTI

Steps:

• Combine flour, sugar and baking powder into a mixing bowl. Cut butter or shortening into dry mixture until it resembles coarse cornmeal. Make a well in the flour mixture. With a fork, beat together eggs, vanilla, orange juice and orange extract until well blended. Pour mixture into flour well and knead 5 minutes until smooth. Divide dough into two parts. Into one part, add 10 drops of green food coloring. Add 10 drops of red food coloring to the other dough, mixing each well to blend in colors. Pinch off a piece of the green dough about the size of an egg. Roll out to 12 inches long, and about as thick as your finger. Repeat with both doughs until all is used up. Place one roll of red dough and one roll of green dough close together on a cookie sheet. Repeat with double rolls (1 red and 1 green) 2 inches apart. Dough will rise when it bakes. Bake at 325 degrees for 10 minutes. Remove from oven and cool slightly. While still warm, pour glaze on and, if desired, finely chopped nuts. Cut into 1 inch slices.
• Glaze: Combine 3 cups confectionary sugar, 3 tablespoons melted butter, 1 tablespoon Grand Marnier liquer, and 3 tablespoons boiling water.

QUICK DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large bowl, combine the dough, chips and nuts; knead until well combined. Divide dough in half. , On greased baking sheets, shape each piece into a 13-in. x 2-1/2-in. log. Bake at 375° for 12-14 minutes or until golden brown., Remove from oven; cut diagonally with a serrated knife into 1-in. slices, separating each piece about 1/4 in. after cutting. Bake 5-6 minutes longer or until firm. Cool for 2 minutes before removing to wire racks.

SAVORY TWO CHEESE BISCOTTI

Steps:

• Preheat oven to 350 degrees F; spray baking sheet with cooking spray.
• In a large bowl, combine the flour, cheeses, baking powder, salt, chili powder, and garlic powder (if using).
• In another container, combine the milk, oil, and eggs, and whisk to combine well.
• By hand (recommended) or with an electric mixer with paddle attachment (on low speed), gradually add the milk mixture to the dry ingredients, mixing until well blended and the dough is dry and crumbly (do not overmix!).
• Turn the dough out onto a lightly-floured board and knead 8 times, then divide the dough in half.
• Form each half into an 8-inch long roll and place them at least 6 inches apart on the sprayed baking sheet.
• Carefully flatten each roll to a 1-inch thickness.
• Bake at 350 degrees F for 30 minutes, then remove from oven; let the rolls cool on a wire rack.
• Reduce the oven temperature to 325 degrees F.
• Slice the rolls into 2/3-inch (approx) slices, diagonally; should make about 12 slices per roll.
• Place the biscotti slices back on the baking sheet, cut side down, and bake at 325 degrees F for another 10 minutes; turn biscotti over and bake an additional 10 minutes."
• Remove the biscotti from the sheet and allow to cool on a wire rack.
• Store in an airtight container.
• Makes approx 2 dozen biscotti.