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    MARBLED BISCOTTI


    List of Ingredients


    • 1 STICK SWEET SOFTENED BUTTER
    • 1 CUP SUGAR
    • 2 EGGS
    • 1 TEASPOON VANILLA
    • 2 1/2 CUPS FLOOUR
    • 1 TEASPOON BAKING POWDER
    • 1 TEASPOON BAKING SODA
    • 1 3/4 CUPS MINI M & M'S CHOCOLATE BITS, DIVIDED
    • 1 CUP SLIVERED ALMONDS TOASTED
    • 1/4 CUP UNSWEETENED COCOA POWDER
    • 2 TABLELSPOONS INSTANT ESPRESSO GRANULE COFFEE


    Instructions


    1. PREHEAT OVEN TO 350, LIGHTLY GREASE COOKIE SHEETS, SET ASIDE.
    2. IN A LARGE BOWL, CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY, BEAT IN EGGS AND VANILLA.
    3. IN A MEDIUM BOWL, COMBINE FLOUR, BAKING POWDER AND BAKING SODA AND BLEND WELL, ADD TO CREAMED MIXTURE. ( DOUGH WILL BE STIFF).
    4. STIR IN 1 1/4 CUPS OF M & M'S AND NUTS. DIVIDE DOUGH IN HALF.
    5. ADD COCOA POWDER AND COFFEE GRANULES TO ONE HALF OF DOUGH, MIXING TO BLEND WELL.
    6. ON WELL FLOURED SURFACE, GENTLY KNEAD DOUGH TOGETHER JUST ENOUGH TO MARBLE.
    7. DIVIDE DOUGH IN HALF AND GENTLY ROLL EACH HALF INTO A 12 X 2" LOG, PLACE ON PREPARED COOKIE SHEETS AT LELASLT 4" APART.
    8. PRESS REMAINING 1/2 CUP OF M & M'S ONTO OUTSIDE OF BOTH LOGS.
    9. BAKE 25 MINUTES. ( DOUGH WILL SPREAD). COOL LOGS 15 TO 20 MINUTES.
    10. SLICE EACH LOG INTO 12 SLICES, ARRANGE ON COOKIE SHEET CUT SIDE DOWN. BAKE AN ADDITIONAL 10 MINUTES.
    11. FOR SOFTER BISCOTTI, OMIT SECOND BAKING.
    12. COOL COMPLETELY AND STORE IN A TIGHTLY COVERED CONTAINER.
    13. TO TOAST ALMONDS, SPREAD IN SINGLE LAYER ON A BAKING SHEET AND BAKE IN A PREHEATED 350 OVEN FOR 7 TO 10 MINUTES OR UNTIL LIGHT GOLDEN, STIRRING OCCASIONALLY. REMOVE ALMONDS FROM PAN AND COOL COMPLETELY BEFORE USING.
    14. 24 PIECES


 

 

 


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