Marbelized Cream Cheese and Chocolate

December 31, 2020  Online Recipe Guide Avatar

Streaked Biscotti or Mandelbrot

A swirl of chocolate cream cheese snakes its way through a vanilla biscotti, which is dotted with chunks of chocolate. The chocolate cream cheese swirl stays slightly soft, resulting in a fudge-like surprise amid the crisp, dunkable mandelbrot.

1 cup semi-sweet chocolate, coarsely chopped

8 ounces cream cheese
1 egg
¼ cup sugar

1 cup vegetable oil
1 ¼ cup sugar
3 eggs
2 teaspoons pure vanilla
2 teaspoons baking powder
3/8 teaspoon salt
2 ¼ cups all purpose flour
1 cup, scant, chocolate chips, or coarsely chopped semi-sweet chocolate

Preheat oven to 350 F. Line a large baking sheet with parchment paper.

Melt chocolate and set aside.

Chocolate Cream Cheese Layer: Cream the cream cheese and add sugar, then egg.

Stir in cooled chocolate (both cream cheese and chocolate should be a little warmer than room temperature but not much)

For the biscotti/mandelbrot, cream the butter with the sugar, and then add in eggs and vanilla. Fold in flour, salt, baking powder, then chopped up chocolate.

Knead dough on a lightly floured board to help shape into a log.
Flatten and make a trough. Spoon cream cheese into the trough then fold over dough and knead gently to marbleize cream cheese. This seems odd but it works.

Reshape into a log, about 8-10 inches long and 5 inches wide or less.

Bake on upper rack in oven, about 30-38 minutes, until log is set and just beginning to brown.

Reduce heat to 325 F. Let the log cool well then slice into cookies, on the diagonal, about ¾ inches wide.

Re-bake, turning once, to dry out cookies, about 8-10 minutes (these are not meant to be too crisp)

Makes about 2 –3 dozen.


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