Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pot O' Cold
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- Level: Easy
- Total: 2 hr
- Prep: 25 min
- Inactive: 30 min
- Cook: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 528
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 12 g
- Cholesterol
- 41 mg
- Sodium
- 336 mg
- Level: Easy
- Total: 2 hr
- Prep: 25 min
- Inactive: 30 min
- Cook: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 528
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 3 g
- Sugar
- 46 g
- Protein
- 12 g
- Cholesterol
- 41 mg
- Sodium
- 336 mg
Ingredients
For the biscotti:
For the assembling:
Directions
- Make the biscotti: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk the flour, caraway seeds, baking soda and salt in a medium bowl; stir in the raisins. Add the buttermilk and stir with a wooden spoon until combined. Gather the dough into a ball, then transfer to the prepared baking sheet. Form into a small log, about 8 inches long and 5 inches wide. Bake until golden, about 45 minutes.
- Remove from the oven and reduce the temperature to 350 degrees F. Let the log cool 30 minutes, then transfer to a cutting board and slice crosswise into 1/4-inch-thick pieces. Arrange cut-side down on an unlined baking sheet, brush with the melted butter and sprinkle with the sugar. Bake until lightly golden, about 20 minutes. Transfer to a rack; let cool.
- Assemble the desserts: Fill 6 mugs halfway with coffee and add a splash of whisky to each. Add 2 scoops of ice cream to each mug and serve with the biscotti.
