(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Rocky Road Biscotti
One of those decadent, kitchen sink sort of confections. This is a funky, dense chocolate biscotti that has a brownie taste with biscotti crunch.
1 3/4 cups sugar
1 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/4 teaspoon baking soda
2 teaspoons baking powder
3 cups all-purpose flour
1/3 cup cocoa
1/2 teaspoon salt
2 cups coarsely chopped semi sweet chocolate or chocolate chips
1 cup coarsely chopped white chocolate
1 cup miniature marshmallows
1 cup coarsely chopped Heath Bar or similar chocolate bar
1 cup pecans
1 cup white chocolate chunks
Chocolate For Dipping
4 ounces each, dark, and white
Extra mini marshmallows
Preheat oven to 350 F. Line two baking sheets with parchment paper and put each sheet on top of another one (double sheet).
In an electric mixer, or by hand, blend butter and sugar, then add eggs, and vanilla. Fold in flour, cocoa, salt, baking soda, and baking powder to make a thick batter. Fold in everything else to make a very thick, pasty batter.
Spread out batter in two logs on baking sheets. (If you have one large sheet, you can make one large log for giant biscotti).
Bake until set, about 35-45 minutes. Cool, reduce oven temperature to 325 F.
Cut logs into diagonal slices and put back on baking sheet. Bake to dry, about 10-20 minutes, depending on how crisp you want the biscotti.
Melt chocolate and drizzle, smear, or coat each biscotti, as per your own taste, with milk and white chocolate. Top with marshmallows.
Makes 3 dozen
© This is a Marcy Goldman/BetterBaking.com original recipe
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