Biscotti With Grasshopper Dipping Sauce

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

• Ready In: 1 hr 30 mins
• 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

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.