For those who can’t decide on chocolate or vanilla, choose both! Making this dough is like making two different doughs at once. It can be a messy process, but great fun. Just don’t be afraid to get your hands dirty.
7 EGGS
11/2 CUPS SUGAR
1 TEASPOON VANILLA EXTRACT
¼ CUP MILK
¼ POUND BUTTER, MELTED, THEN COOLED
3 TEASPOONS BAKING POWDER
41/2 CUPS FLOUR
¾ CUP COCOA
11/2 CUPS SUGAR
1 TEASPOON VANILLA EXTRACT
¼ CUP MILK
¼ POUND BUTTER, MELTED, THEN COOLED
3 TEASPOONS BAKING POWDER
41/2 CUPS FLOUR
¾ CUP COCOA
1. Preheat oven to 350°F.
2. In an electric mixer, mix 5 of the eggs, sugar, and vanilla until well blended. Add milk and melted butter. Mix well.
3. Divide this egg mixture in half, placing each half in a medium mixing bowl. This will be about 11/2 cups of the egg mixture per bowl.
4. To make the vanilla portion of our marble biscotti, add 11/2 teaspoons baking powder and 2¼ cups of flour to one of the egg mixtures. Mix until blended. Turn out dough onto a lightly floured surface and knead to make a soft dough. Cover the dough with plastic wrap and set aside.
5. To make the chocolate portion of our marble biscotti, add 11/2 teaspoons of baking powder, ¾ cup cocoa, and 2¼ cups flour to the remaining egg mixture. Mix with a wooden spoon. Turn out dough onto a lightly floured surface and knead until well blended. This will give you a soft dough similar to the vanilla portion.
6. Divide the chocolate dough into four equal pieces. Divide the vanilla dough into four equal pieces. Roll each piece into a cylinder about 12 inches long. Take one vanilla and one chocolate cylinder and twist around each other. Knead this piece for just a minute to give it a two-tone look. Form a loaf with this marbled dough about 12 inches long.
7. Repeat the marbling process with the remaining dough for a total of four loaves.
8. Place the loaves on a parchment-lined cookie sheet, spacing them about 3 inches apart.
9. In a small bowl, beat the remaining egg. Brush the tops of the loaves with the egg, using a pastry brush.
10. Bake for 20 to 25 minutes, or until lightly browned.
11. Remove cookie sheet from the oven.
12. Remove loaves, using two metal spatulas, onto a wire rack for cooling. When cool, place the loaves on a cutting board. Cut each loaf into 1/2-inch-wide diagonal slices.
13. Place slices on cookie sheet and return to the oven for 12 to 15 minutes, or until lightly browned. Store cookies in an airtight container.
