Chocolate Irish Cream Coffee Biscotti
Chocolate Irish Cream Coffee Biscotti is a Mediterranean recipe that serves 40. One portion of this dish contains around 2g of protein, 3g of fat, and a total of 76 calories. For 15 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 247 people have made this recipe and would make it again. It is brought to you by Grumpys Honey Bunch. It can be enjoyed any time, but it is especially good for st. patrick day. From preparation to the plate, this recipe takes around 55 minutes. It works well as an inexpensive hor d'oeuvre. Head to the store and pick up almond milk, granulated sugar, eggs, and a few other things to make it today. With a spoonacular score of 7%, this dish is very bad (but still fixable). Users who liked this recipe also liked Scooped: Irish Coffee Ice Cream with Shaved Dark Chocolate and Candied Pecans, Irish Cream Coffee, and Chocolate Irish Cream Cupcakes with Irish Cream Frosting.
Servings: 40
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
2 tbsp almond milk
1/2 cup brown sugar
1/4 cup white chocolate M&M's, chopped
1/4 cup chocolate coated coffee beans, coarsely ground
1/3 cup cocoa powder
1 egg
3 room temperature eggs
2 cups flour
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1 tsp instant coffee granules
3 tbsp Baileys Irish Cream Liquor
1/2 tsp salt
1/4 cup unsalted butter, melted and slightly cooled
Equipment:
baking paper
baking sheet
oven
mixing bowl
microwave
whisk
Cooking instruction summary:
Preheat oven at 350 degrees. Line large baking sheet with parchment paper. Set aside.Mix first 9 ingredients in a large mixing bowl (flour thru M&M's). Set aside.Melt butter in the microwave - approximately 40 seconds, until almost melted but not bubbly hot. Let cool for 1 minute, then whisk in Irish Cream Liquor and eggs. Whisk until well blended.Make a well in the center of dry ingredients. Pour liquid mixture into center of well and stir until most of the dry ingredients have mixed in. Turn out onto lightly floured surface and knead 8-10 times until dough comes together. Divide into quarters.Shape each section into a log shape, squeezing together and flattening until desired thickness. I made these a little smaller than I normally do - about 1 inch thick if that. I wanted smaller biscotti! :)Place log on cookie sheet spacing each log about 2 inches apart. You may need to use two cookie sheets if you don't have one large enough for the spacing. Whisk together egg and almond milk and brush tops and sides of biscotti liberlly. Bake in oven approximately 20 minutes, or until log feels firm to the touch and looks dry.Remove from oven and cool about 10 minutes, until just cool enough to handle. Once cooled, cut each log crosswise in a diagonal shape approximately 1/2" thick. Line up on cookie sheet cut side down and return to oven. Cook for 10 minutes, remove cookie sheet and turn biscotti over. Return to oven and bake 10 minutes more. Remove from oven and cool completely.
Step by step:
1. Preheat oven at 350 degrees. Line large baking sheet with parchment paper. Set aside.
2. Mix first 9 ingredients in a large mixing bowl (flour thru M&M's). Set aside.Melt butter in the microwave - approximately 40 seconds, until almost melted but not bubbly hot.
3. Let cool for 1 minute, then whisk in Irish Cream Liquor and eggs.
4. Whisk until well blended.Make a well in the center of dry ingredients.
5. Pour liquid mixture into center of well and stir until most of the dry ingredients have mixed in. Turn out onto lightly floured surface and knead 8-10 times until dough comes together. Divide into quarters.Shape each section into a log shape, squeezing together and flattening until desired thickness. I made these a little smaller than I normally do - about 1 inch thick if that. I wanted smaller biscotti! :)
6. Place log on cookie sheet spacing each log about 2 inches apart. You may need to use two cookie sheets if you don't have one large enough for the spacing.
7. Whisk together egg and almond milk and brush tops and sides of biscotti liberlly.
8. Bake in oven approximately 20 minutes, or until log feels firm to the touch and looks dry.
9. Remove from oven and cool about 10 minutes, until just cool enough to handle. Once cooled, cut each log crosswise in a diagonal shape approximately 1/2" thick. Line up on cookie sheet cut side down and return to oven. Cook for 10 minutes, remove cookie sheet and turn biscotti over. Return to oven and bake 10 minutes more.
10. Remove from oven and cool completely.
Nutrition Information:
covered percent of daily need
