Monday, April 21, 2014

Pinned It Made It Monday Week 16

I'm still on a biscotti kick and have a couple more yummy recipes to share today. The first one I made was Coconut Biscotti from this pin. I did make some like the recipe said and then I drizzled dark chocolate on others for a "Mounds" flavor. The plain ones are great with tea and the drizzled chocolate with cocoa.

And then I made these.....Snickers Biscotti....oh me oh my, these are the best!!! I think right now these are my favorite so far. 

Here are the recipes:

Coconut Biscotti
courtesy of  Jen's Favorite Cookies
Coconut Biscotti
Cook time
Total time
Crunchy coconut biscotti, perfect for dipping in coffee or cocoa.
Category: Cookies
Serves: 20
  • 10 T. butter
  • 1¼ cups sugar
  • 3 eggs
  • 1 tsp. coconut extract
  • ½ tsp. salt
  • 1 T. baking powder
  • 1 cup coconut
  • 3 cups flour
  1. Melt butter, and combine with sugar, eggs, and extract. Mix well.
  2. Add salt, baking powder, and coconut, and mix well.
  3. Add flour, and mix until incorporated.
  4. Divide dough in half. Flour your hands, and form each half into a loaf, about 12 to 13 inches long by 3 to 4 inches wide. Place both loaves on the same baking sheet, and bake at 350 degrees for 25-30 minutes.
  5. Remove from oven, and let cool for about 30 minutes. (Leave oven at 350 degrees.) Place each loaf on a cutting board, and using a large serrated knife, cut thick slices diagonally.
  6. Place slices on their sides on the baking sheet, and bake about 10 minutes. Turn each slice over and bake another 10-12 minutes.
  7. Let cool completely. These will harden as they cool.
Recipe by at

Snickers Biscotti 
courtesy of The Monday Box

Snickers Biscotti (my changes are in red)

Snickers Biscotti

Snickers Biscotti
Adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy

Makes about 40 biscotti

Biscotti Ingredients:
2 cups all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
½ teaspoon salt
2 teaspoons baking powder
4 ounces semi-sweet chocolate, chopped or broken into small pieces
8 tablespoons (1 stick) butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup semi-sweet chocolate chips
½ cup caramel bits (or caramel cubes chopped in 4-6 pieces each)
½ cup chopped peanuts (salted or unsalted according to taste)

Icing and Drizzle Ingredients:
2 cups confectioners sugar
1 cup (about 24) unwrapped caramel cubes
2 tablespoons milk

*instead of the caramels and milk, I used 1 cup of homemade caramel sauce

4 ounces semi-sweet chocolate, broken into small chunks

½ cup chopped peanuts

             ·       Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper.
·        In the bowl of a food processor, combine the flour, cocoa, salt, baking powder, and chopped chocolate. Pulse until the chocolate is ground into the flour mixture. (Running the processor continually rather than pulsing will create too much heat and will melt the chocolate instead of finely grinding it.)
·        In the bowl of an electric mixer, cream together the butter and sugar.
·        Mix in the eggs and vanilla. 
·        Gradually add the flour mixture just until combined.
·        Stir in the chocolate chips, caramel bits, and peanuts.
·        Divide the dough in half and form two logs about 14” x 2”. Place on baking sheet at least 4” apart. The logs will spread.
·        Bake for 30-35 minutes. Logs should be firm but not hard.
·        Cool on a wire rack for 30 minutes. Leave the oven on.
·        On a cutting board using a serrated knife, cut each loaf into ¾ -1 inch slices. (If the slices are crumbling, let the loaf cool a little longer.)
·        Stand the slices, ½ inch apart, on a parchment lined cookie sheet. Bake for 30 minutes until the surface of the cookies is dry ( though, the chocolate chips and caramel bits will be gooey).
·        Cool  completely on a wire rack before icing.

Icing Directions: 
·        Carefully melt the caramel cubes in a microwave safe bowl at medium power. Heat for 30 seconds, remove and stir. Continue to heat for 10 seconds then stir, until the caramel is completely melted. Be careful. Melted caramel is extremely hot.
·        In the bowl of an electric mixer with the whisk attachment, combine the confectioners sugar, melted caramel, and milk until smooth and spreadable. If the icing is too thick, add tiny amounts of additional milk until the desired consistency is achieved.
·        Use a butter knife or off-set spatula to spread the icing over the tops of the biscotti.
·        Place the chocolate chunks in a zip lock bag and microwave at medium heat for about 30 seconds until completely melted.
·        Cut a tiny piece of one bottom corner from the bag, then pipe zigzags over the caramel frosted biscotti.
·        Immediately sprinkle with chopped peanuts.
·        Allow to set firmly (at least 2 hours) before wrapping or storing. Stored at room temperature in an airtight container, Snickers Biscotti stay fresh for up to 3 weeks.

Note: If you use natural cocoa powder instead of Dutch-process , use ½ teaspoon of baking soda instead of the baking powder.

Packing tips: Double wrap pairs of biscotti in plastic wrap, cut sides together. Store in an air tight container or zip lock bag. Snickers Biscotti travel well in cool weather. Do not send frosted biscotti in hot weather.

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