Polka-Dot Biscotti


These are actually a double chocolate biscotti, using white and regular chocolate chips (the white chips become the polka-dots). They are beautiful to look at, and even better to eat – but I have no pics for you today. My camera batteries are dead and the store is not very accessable right now.  😦   However, if you’ve ever seen or eaten biscotti, then you only have to imagine decadently good Chocolate Biscotti smattered with white and semi-sweet chocolate chips. YUMMY!

Shady’s Polka-Dot Biscotti

1/2 cup softened butter

2/3 cup sugar

1/4 cup HERSHEY’s cocoa powder (yes, I’m picky)

2 tsp baking powder

2 eggs

1  3/4 cup flour

3/4 cup (heaping) WHITE chocolate chips

1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees.

1 greased large cookie sheet.

In large mixer bowl beat butter on high-speed for 30 seconds. Add sugar, cocoa powder and baking powder; beat until combined. Beat in eggs, and as much of the flour as you can with the mixer – then stir in any remaining flour.  Stir in white and regular chocolate chips by hand now.

Divide your dough in half, and shape each half into a 9 inch log. Place logs on cookie sheet and flatten slightly to about 2 inches wide. Bake for 20 minutes at 375 degrees.

Remove from oven and set cookie sheet on a wire rack to cool for 1 hour.

Preheat oven to 325 degrees this time, and using a serrated knife, cut each log into 1/2 inch “cookies” – cutting logs on the diagonal. Now place slices – cut side down – on an UNGREASED cookie sheet. Bake for 8 minutes. Turn slices over, then bake for another 8 minutes. DO NOT overbake, please.

Transfer “cookies” to a wire rack to cool.

This recipe will make about 32 Biscotti cookies.  😉 




Chocolate Almond Biscotti Treats


First of all, I need to apologize for being M.I.A. for the last few days – my ISP server went down, and then my wireless router decided to do a nice internal mess-up that kept me offline as well. Alas, all has been fixed and hopefully that will be the end of the Internet Gremlins!! I love technology – but, sometimes, I just want to use it for target practice as well….

So, while I’ve been offline, I’ve been working on blocks for Camp Sloanie (click on the button on the lower right side of this page for more info). I’ve gotten 36 of them done – but it’s a 2 part block that will turn those 36 blocks into 72 blocks once they are completed. Which means that I will hold off on showing them to you until part 2 of the block is done tomorrow (I hope). That way you can see the finished block/product and be able to get a better idea of what the layout will be. I love online quilt camps/retreats!!! Especially since I can’t get away much – this is perfect!  😉 

Most of the snow here has finally melted, however, they say more is on the way…..yuk! Although the one good thing about snow days is that you get to stay in and bake up some warm, yummy goodness! So, with that in mind, here is a recipe to warm your cockles and complement your cocoa:


Chocolate Almond Biscotti

3 cups flour

1/2 cup unsweetened cocoa powder

2 tsp baking powder

1/2 tsp salt

1 cup sugar

2/3 cup softened margarine

3/4 cup EGG-BEATERS (or you can substitute 3 eggs for EGG-BEATERS)

1 tsp almond extract

1/2 cup whole, blanched almonds – toasted and lightly chopped

350 degree oven – preheated

In med. bowl, combine flour, cocoa, baking powder and salt – set aside.

In large mixing bowl, with electric mixer set at Medium speed, beat sugar and margarine for 2 minutes – or until creamy. Add EGG-Beaters and almond extract; beat well. Turn electric mixer down to Low speed and gradually add the flour mixture, beating just until blended. Stir in the almonds.

On a lightly greased/sprayed baking sheet, form dough into 2 – 12 x 2 1/2 inch logs. Bake at 350 degrees for 25 to 30 minutes, or until toothpick inserted into center of logs comes out clean. Remove logs from baking sheet and cool on wire racks for a minimum of 15 minutes.

Using a serrated knife, slice each log diagonally into 12 (1 inch thick) slices; place – cut sides up – back onto same baking sheet previously used, and bake again at 350 degrees for another 15 minutes, turn biscotti over and continue baking for another 12 to 15 minutes until they are crisp and the edges are browned. Remove from oven, and baking sheet, and place biscotti onto wire rack to cool completely.

Drizzle with a mixture of:

1 cup powdered sugar

5 to 6 tsp. water

Mix until smooth, drizzle over biscotti.

Recipe makes approximately 2 dozen cookies.