Twice Baked Breakfast: Bacon Chocolate Cheese Biscotti
[edited and improved 2013-4]
Imagine the joy of devouring a plate of chocolate chip pancakes and crispy bacon all in one bite. These biscotti taste even better than that. It’s all the best of breakfast, ready to eat at any time of the day.
WhiskeyBeard says try yours with coffee.
Twice Baked Breakfast: Bacon Chocolate Cheese Biscotti Recipe
- 1 cooked package (16 oz) of bacon
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 teaspoon cayenne
- 1/2 cup (1 stick) unsalted butter, softened
- 4 large eggs
- 1 cup semisweet chocolate chips
- 1 cup grated Cheddar cheese (I use Monterrey Jack or a type with a good kick to amplify the taste)
Fry the entire package of bacon until crispy. Let drain and cool. Then crumble or process until chopped well. Line a baking sheet with parchment paper and preheat oven to a toasty 350 degrees.
Prep chocolate biscotti by combining flour, baking powder, and salt in a medium bowl, sifting as you add. In a larger bowl, beat butter and sugar until light and fluffy, two or three minutes with an electric mixer. Beat in two of your eggs, one at a time. Add flour mixture and beat until just blended. Stir in bacon and chocolate chips and roll into a ball and refrigerate until ready with second part of batter.
In your largest bowl, whisking eggs, cheddar and cayenne. Stir in the remaining batter.
Separate and roll the dough into two balls. You can now refrigerate to make it easier to form, or immediately roll into logs about 12 inches long.
Place logs evenly on the sheet. Two will fit the average baking pan comfortably. Bake 20 – 30 minutes or until lightly golden and dry to touch.
Remove biscotti from oven and reduce oven temperature to 300ºF. Using a serrated or ceramic knife, slice logs carefully into diagonal slices about half an inch thick. Spread pieces out on the baking sheet, and if desired, sprinkle on additional cheese. Return to the oven, and bake 20 to 30 minutes or until golden and dry on the freshly cut sides.
Makes 32 biscotti.