Checkers and Spirals Biscotti
Tidbits...Impress your guests! Not only are these crispy cookies delicious they are decorations for the table. Truly magic...they will disappear before your eyes.
Ingredients
- Blonde dough
- Flour - 1000 g
- Butter - 450g
- Powdered Sugar - 375g
- Water or rum - 5 T
- Salt - Pinch
- Chocolate dough
- Bitter chocolate (powdered) - 5T
- Milk - 3T
- Cinnamon - 1tsp.
- Egg white - 1
Instructions
- Cream butter, sugar and water (or rum). As soon as it becomes smooth divide dough in half.
- Mix 1/2 with cocoa, milk and cinnamon. Form two balls and wrap in saran. Refrigerate for 2 hours.
- For checker cookies cut off 400g of chocolate dough and roll out into a rectangle about 10x20 cm then repeat with same amount of white dough. Cut into strips. Brush edges with eggwhite then alternating colors build a block.
- Roll out 100g white and wrap around block sealing with egg white. Refrigerate for another 2 hours.
- For the spirals roll out the remaining blonde and chocolate dough into rectangles and place the blonde piece on top of an equal rectangle of chocolate. Roll up jelly roll fashion and refrigerate for 2 hours.
- Pre-heat oven to 375˚. Line a baking sheet with parchment. Cut the block into thin slices (about 0,5cm) and cut the roll into spirals.
Bake about 10 minutes until golden.
