You know, I’m not the kind of person that likes to create chaos or incite unrest among the masses – but I feel compelled to point out a glaringly obvious fact about these cookies ~
Sabrina has made them at least 5 times times over the past few months…….and I’ve yet to see one of them.
How does that expression go, Dad? “Just sayin’?“
Marble Biscotti – adapted from Great Cookies
- 2 3/4 cups all purpose flour
- 1 tsp baking powder
- 3/4 cup unsalted butter – slightly firm
- 1 cup granulated sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 3 oz. good quality bittersweet or semisweet chocolate, melted
Preheat the oven to 350°F. Line a large baking sheet with baking paper.
In a medium bowl, sift together the flour and baking powder. Set aside. In the large bowl of an electric mixer, cream butter until smooth, about 1 minute. Add the sugar in a steady stream, then beat for 2 minutes longer. Beat in the eggs, one at a time, scraping the bowl occasionally. Beat in the vanilla. On low speed, mix in the sifted ingredients in two additions, mixing just until incorporated.
Divide the dough in half and place half of it into a large bowl. Working one bowl at a time, drizzle spoonfuls of half the chocolate over the top of the dough, then cut through the dough with a spatula – do not overmix; you want the marble effect.
Transfer the batter to the prepared sheet, shaping it into a 12×2 inch log. Repeat the procedure with the remaining dough.
Bake for 25-30 minutes or until logs are firm and their bottom is lightly browned. Remove from the oven, set over a wire rack to cool for 20-25 minutes. Reduce the oven temperature to 300°F. Line a large baking sheet with baking paper.
With a serrated knife, slice the logs into ½ inch slices. Place them onto prepared sheet then bake for 10 minutes each side or until golden. Cool completely in the pan over a wire rack.
Makes about 30