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Tiramisu Biscotti Recipe

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This recipe for Tiramisu Biscotti, by , is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anne Cormier


2 Tbsp. whipping cream
2 Tbsp. instant coffee granules
1/3 C. butter, softened
1 C. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 1/4 C. all purpose flour
3 ozs. finely chopped semisweet chocolate
1 1/2 tsp. finely chopped orange peel
6 ozs. semi sweet chocolate, coarsely chopped
1 Tbsp. shortening
2 ozs. white chocolate baking squares, coarsely chopped
2 tsp. shortening

Lightly grease two cookie sheets. Set aside. In a small bowl, combine whipping cream and the coffee powder stirring until powder is dissolved. Set aside. In a large bowl, beat butter with an electric mixer for 30 seconds. Add sugar, baking powder and salt. Beat until combined. Beat in coffee mixture, eggs and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the 1/2 C. chopped semisweet, and orange peel. Wrap in plastic wrap, chill about 1 hour or until easy to handle. Preheat oven to 350 degrees. Shape chilled dough into two 9-inch long loaves. Place loaves on prepared cookie sheets; flatten slightly until about 2 inches wide. Bake in the preheated oven about 25 minutes or until toothpick inserted into a crack in dough near the center comes out clean. Cool on cookie sheet for 1 hour. Preheat oven to 325 degrees. Using a serrated knife, cut each loaf diagonally into 1/2-inch thick slices. Bake slices in the preheated oven for 10 minutes. Turn slices over; bake 8-10 minutes longer. Do not over bake. Transfer cookies to a wire rack and cool. In a small saucepan, cook and stir the 6 ozs. chopped semisweet chocolate and 1 Tbsp. shortening over low heat until chocolate is melted. Dip the bottom edge of each cookie into the chocolate mixture. Let dry on waxed paper. In a clean small saucepan, cook and stir the white chocolate baking squares and 2 tsp. shortening over low heat until melted. Drizzle melted white chocolate mixture over the tops of cookies. Let dry on waxed paper. Makes about 30 cookies.




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