Marbelized Cream Cheese and Chocolate
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
CREAM CHEESE LAYER
8 ounces cream cheese
¼ cup sugar
1 cup vegetable oil
1 ¼ cup sugar
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.