Bailey’s Irish Cream Biscotti

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Happy belated St. Patrick’s Day. Not a holiday that we traditionally celebrate. Although we do have plenty of friends who are known to “get their drink on” and celebrate their Irish heritage.

Luckily we live near neighbors who know how to throw a St. Patty’s Day shindig, complete with hidden leprechaun notes written on green strips of paper and a scavenger hunt to a pot of gold (chocolate really, but the same thing in our eyes) for the kids.

Our contribution to the amazing spread which included corned beef with all the trimming, breads, brownies, homemade Guinness pudding, and green mac-n-cheese, were Bailey’s Irish Cream Biscotti. We’ve made these before and they are always a bit hit. We forgo the coffee and dip these biscotti in straight Bailey’s. Your neighbors will thank you.

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Bailey’s Irish Cream Biscotti

YIELD: approximately two dozen

2 ½ cups all-purpose flour

1/3 cup finely ground yellow cornmeal

1/3 cup and 1 cup granulated sugar

2 teaspoons double-acting baking powder

1 teaspoon salt

2 eggs and 1 egg white

9 tablespoons Bailey’s Irish Cream, divided

1 cup semisweet chocolate chips

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1.  Preheat the oven to 350 degrees and place the rack in the middle of the oven.

2.  In a small bowl, mix 1/3 cup granulated sugar and 3 tablespoons Bailey’s Irish Cream. Set aside.

3.  In a large flat-bottomed bowl, whisk together the flour, cornmeal, 1 cup of sugar, baking powder, and salt.

4.  In a smaller bowl, whisk together the eggs, egg whites, and 3 tablespoons of the Bailey’s Irish Cream.

5.  With a rubber spatula, stir the egg mixture, the sugar and Bailey’s mixture, and the flour mixture until the dough just starts to come together.  Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.

6.  Separate the dough in half.  Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet.  Leave several inches between the logs, the dough will spread as it bakes.

7.  Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split.  Transfer logs to a wire cooling rack to cool completely.

8.  Transfer biscotti logs to a cutting board.  Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet.  Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.

9. In the bowl of a double boiler over low heat, slowly melt 2/3 cup of the chocolate chips and the remaining 3 tablespoons of the Bailey’s Irish Cream. As the chocolate starts to melt and turn glossy, add the last 1/3 cup of chocolate chips, turn of the heat, and stir constantly until the remaining chocolate chips melt. Spread onto each biscotti and place in a refrigerator for 10 minutes to let the chocolate set.

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What to do with the ends #70: Leave leprechaun notes under the ends and create your own scavenger hunt to your own pot of gold.

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4 thoughts on “Bailey’s Irish Cream Biscotti

    • They don’t last long enough to get some to you!!! I will bring some next time we are in town…with a bottle of Bailey’s.

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