Cocoa Krispiesand153 Biscotti Recipes

COCOA KRISPIESAND#153; BISCOTTI

Steps:

• 1. In large mixing bowl combine sugar, butter and vanilla. Beat on medium speed of electric mixer until creamy. Add eggs, one at a time, beating well after each addition.
• 2. Add flour, cocoa powder, chocolate morsels, baking powder and salt. Beat on low speed until combined. Stir in KELLOGG'S COCOA KRISPIES cereal.
• 3. Shape dough into two 8-inch-long rolls. Place on 2 baking sheets lined with foil. Bake at 350 degrees F for 30 minutes. Cool slightly.
• 4. Diagonally cut each roll into 3/4-inch-thick slices. Place slices, cut side down, on baking sheets lined with foil. Bake at 300 degrees F for 10 minutes. Turn slices. Bake at 300 degrees F about 10 minutes more or until firm. Transfer to wire rack. Cool completely.
• *Note: If desired, instead of using unsalted butter, use lightly salted butter and decrease the salt to 1/4 teaspoon.
• For more great recipes, visit www.Kelloggs.com.
• ®, ™, © 2010 Kellogg NA Co.

UNION SQUARE CAFE'S CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
• Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
• Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
• Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

COCOA KRISPIES' BISCOTTI

Steps:

• Preheat oven to 350F and line two baking sheets with foil or parchment paper.
• In large mixing bowl, combine sugar, butter and vanilla. Beat on medium speed of electric mixer until creamy.
• Add eggs, one at a time, beating well after each addition.
• Add flour, cocoa powder, chocolate chips, baking powder and salt.
• Beat on low speed until combined.
• Stir in Cocoa Krispies cereal.
• Shape dough into two 8-inch long rolls. Place on 2 baking sheets lined with foil or parchment paper.
• Bake at 350F for 30 minutes. Cool slightly. Reduce oven temperature to 300°F.
• Diagonally cut each roll into 3/4-inch thick slices. Place slices cut side down on baking sheets lined with the foil or parchment paper.
• Bake at 300F for 10 minutes. Turn slices and bake about 10 minutes more or until firm.
• Transfer to a wire rack to cool completely.

COCOA-CORNMEAL BISCOTTI

Steps:

• Center a rack in the oven, and heat it to 350. Line a baking sheet with parchment paper or a silicone baking mat.
• Sift the flour, cocoa, salt, baking powder and soda together; whisk in the cornmeal.
• Working with a mixer (using a paddle attachment, if you have one), beat the butter and sugar together on medium speed until creamy and smooth, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Turn the mixer off, and add the flour-cornmeal mixture all at once. Pulse the mixer a few times to begin incorporating the ingredients without having them fly about, and then mix on low speed until they disappear into the dough. Mix in the chips and almonds. The dough will be thick and heavy.
• Scrape half the dough onto one long side of the baking sheet. Using your hands and a spatula, shape the dough into a log about 12 inches long and 1 1/2 inches wide - perfection is impossible, so just get close. The log will be bumpy and rough, and that's fine. Form a second log on the other side of the sheet.
• Bake for 25 minutes, rotating the sheet after 15 minutes. The logs will have spread; they'll give when squeezed and won't be fully baked at this point. Transfer the baking sheet to a rack, and allow the logs to rest for 20 minutes. Carefully move one log to a cutting board. (If the parchment on the baking sheet is sticky, turn it over or replace it.) Using a serrated knife, trim the ends and then cut the log horizontally into 1/2-inch-thick slices. Stand the slices up on the baking sheet - you don't have to leave much room between them; repeat with the second log.
• Bake the cookies for another 15 minutes - they'll be firmer, but not completely dry; they firm and dry as they cool. Transfer the baking sheet to a rack, and allow the cookies to come to room temperature. Kept covered and away from humidity, the cookies will hold for at least 1 week.