Sunday, January 3, 2010

M&M Biscotti

I love biscotti with my coffee in the morning (or afternoon...or after dinner...), so when I saw this Christmas-esque biscotti recipe on Lovestoeat's blog, I had to make it!  These could be made year-round with regular colored M&Ms.

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup sugar
3 eggs
2/3 cup finely crushed M&Ms (tip:  don't try the food processor.  It doesn't work!  Just put them in a ziploc and smash them)
14 ounces fine quality white chocolate, melted
**save some extra crushed M&Ms to sprinkle on top

Preheat oven to 350.
In a medium bowl, mix together flour, baking powder and salt.
In a large mixing bowl, beat together butter and sugar. 

Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in crushed candy.
Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into a round log shape.
Place logs 3 inches apart onto parchment-lined baking sheet.

Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. 
Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into biscotti-size slices with sharp serrated knife. (The original recipe indicated to discard the ends if you want.  We saved the ends for ourselves and gave away the good ones on a Christmas Cookie platter). 
Arrange pieces standing up on the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes.  Place onto cool rack and cool completely.
Once cooled, dip half of each biscotti into melted chocolate – shake off excess.  Remember to melt chocolate slowly so it does not burn (Speaking from experience.  Had to make a last minute run out for more chocolate chips).  Immediately roll in additional crushed M&Ms and set on a plate until the chocolate has set. 


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