Biscotti With Grasshopper Dipping Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Yields:
-
30 Biscottis
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
-
Grasshopper Dipping Sauce
- 4 ounces marshmallow cream
- 1 tablespoon water
- 1 teaspoon peppermint extract
- 3 drops green food coloring (or more)
-
ADULT Version
- 4 ounces marshmallow creme
- 1 tablespoon water
- 1 tablespoon creme de menthe
- 1 tablespoon Creme de Cacao
directions
- 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.
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RECIPE SUBMITTED BY
Barb G.
Sonora, California