Coffee and …
The perfect morning or afternoon snack. This biscotti is soft and chocolatey, no need for dipping it into your coffee and getting bits of cookie all in your coffee.
It will last up to two weeks in an air tight container but it didn’t at our house. It was gone in three days. You can warm the cookies in the microwave for about 10 – 15 seconds and you’ll have a warm gooey cookie, like it came right out of the oven.
It does take time to make, and you have to let the dough sit in the refrigerator overnight. But your patience will be rewarded!
This biscotti is so good, I want more just thinking about it.
After the dough has rested in the refrigerator overnight, take one piece of dough at a time to work with. Do not use wax or parchment paper. Use two pieces of plastic wrap to roll out dough. The dough is very sticky and it doesn’t stick to the plastic wrap as much as the parchment paper.
The one on the bottom right I used parchment paper. It looks bad but it didn’t look terrible, of course I cut it up so you couldn’t see it wasn’t pretty like the one on the top left.
Don’t worry about the chocolate getting too close to the top, it won’t melt out. It’s too thick.
Fold over both sides of the dough using the plastic wrap to help lift the dough and slowly pull plastic wrap from dough. Press lightly sealing the middle and the ends of the log. Place parchment paper on cookie sheet. Pick up bottom plastic wrap and place log seem side down on cookie sheet.
Let biscotti cool for 2-3 minutes on cookie sheet before moving to cooling rack to cool completely. Transfer to cutting board and cut 8 – 10 strips and sprinkle with powder sugar.
Enjoy with a cup of coffee. No need for dipping unless you want to. This biscotti is soft and moist and a very chocolatey delight!
I wish you all a very Merry Christmas
and alway Happy Cookn’
Cream Cheese Biscotti with Chocolate Filling
Makes 30 biscotti strips Prep Time: 1 hour plus chill overnight
Cream Cheese Dough
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened (1 stick)
3 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large eggs
2 tsp vanilla extract
1/2 can (14 oz can) sweetened condensed milk
1/2 cup semisweet chocolate chips
Confectioners sugar for sprinkling
Prepare Cream Cheese Dough: In medium bowl, combine flour, baking powder, and salt.
In large bowl, with mixer on medium speed, beat butter and cream cheese until well blended. Gradually add sugars and beat 3 minutes or until light and creamy, occasionally scraping bowl with rubber spatula. Add egg, beating. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.
Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 3 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight.
When ready to roll out dough, prepare Chocolate Filling: In 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts, stirring frequently. Remove saucepan from heat. Cool filling before spreading on dough. Approx. 10 minutes.
Preheat oven to 350 degrees F. Fit 2 large cookie sheets with parchment paper.
Remove 1 piece of dough from refrigerator. Using two pieces of plastic wrap, place one on counter and sprinkle with flour. Place other piece of plastic wrap on top and press dough out into a square. Roll dough out evenly with rolling pin, carefully not too thin.
Spread approximately 3 big spoon full’s of chocolate filling lengthwise down center of rectangle. Starting from a long side and using plastic wrap to help lift dough, fold 1 side of dough lengthwise over filling, then remaining side over dough (dough should overlap). Dough will be sticky, remove plastic wrap carefully. Fold over and close end of dough. No need to be perfect, chocolate will not melt out of dough.
Pick up plastic wrap and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log, leaving about 2 inches between logs.
Bake logs approx. 20 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes, then transfer to wire rack to cool completely.
While logs bake, repeat with remaining dough and filling.
To serve, sprinkle logs with confectioners’ sugar. Cut each log crosswise on the diagonal into 8 slices.
Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered containers at room temperature up to 2 weeks.Recipe Adapted from Good Housekeeping
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