Chocolate Chip Biscotti with Frosting
As I strolled down the aisles at the grocery store yesterday, I realized I wanted it to be fall. I wanted to sit in my slightly cool kitchen, sipping coffee, perusing magazines while eating treats. I didn’t really want to jump in the pool or lay in the sun–I wanted soup, hot beverages, and an IKEA catalog.
I had planned on making a recipe using the Cold Stone Creamery International Delights Creamers but I couldn’t decide on what to make. I thought that drinking a coffee with chocolate cookie flavored cream sounded just perfect. Why do you need a dessert when your creamer tastes like dessert? It sort of seemed like a cop-out though—Really, do you want a recipe or do you want me to just tell you how to pour that cream into your coffee and enjoy?
So, I did a combination of both. I made myself some chocolate chip biscotti to have alongside my cup of coffee and cream. I also made some biscotti that I frosted using some of the Cold Stone International Delights creamer. Both were perfect although I am slightly partial to the non-frosted biscotti. Check out the recipe below and let me know what you think.
- 1 stick of butter, unsalted
- ¾ cup light brown sugar
- 2 eggs
- 2 tsp baking powder
- ½ tsp salt
- 2 cups all purpose flour
- ¾ cup chocolate chips
- 14/ cup Cold Stone Creamery Hot for Cookie International Delights Creamer
- 1 cup confectioners sugar
- ½ tsp vanilla
- 1) Preheat oven to 375 degrees and place parchment paper or a SlipMat on a cookie sheet.
- 2) Using a stand mixer, whip together the butter and brown sugar. Add the eggs one at a time.
- 3) Add the baking powder, salt and then the vanilla.
- 4) Add the flour until incorporated.
- 5) The dough will be thick. Your goal is to pat into into a sort of log---you want it to be about the same thickness throughout. It will not fill up the entire cookie sheet.
- 6) Bake for about 20 minutes or until it is lightly browned.
- 7) Let cool for about 15 minutes.
- 8) Using a serrated knife, slice along the diagonal, about 1 inch thick slices. Place those back on the cookie sheet.
- 9) These will bake for 10 minutes on each side at 375 degrees.
- 10) Once cooled, you can cover them in frosting or just eat them the way they are.
- I used a large measuring cup and put in the International Delights creamer and confectioners sugar in, and whisked it until it was thick but not too thick. I splashed a bit of vanilla in and continued to whisk. To frost the biscotti, I dipped each end in the frosting and set on a cooling rack to harden.
Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.