We’re almost there my friends…Christmas arrives next week! Eeeek!!
Are you ready?
Me…not so much…but we’re getting there. One biscotti at a time. These tasty little numbers have that lovely crunch of a crispy cookie while having a tender center. Dipped in a little coffee and well…it may be a little bit of magic if I do say so myself.
Let’s bake shall we!
Toffee Bar Crunch Biscotti
recipe from Gooseberry Patch
6 T. butter, melted
1/3 cup vegetable oil
1/2 cup sugar
1/4 c. brown sugar, packed
2 teaspoons vanilla extract
3 eggs, beaten
3 c. flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups chocolate-covered toffee bar, chopped or you can use 1 c. toffee bits plus 1 c. mini chocolate chips.
1/2 cup pecans, chopped and toasted
Cream together butter, oil, sugar and brown sugar in medium bowl. Mix in vanilla and butterscotch extracts. Add eggs.
Combine dry ingredients and stir into creamed mixture. Add chopped toffee bar and pecans.
Line baking sheet with parchment paper. Dough will be sticky, so lightly flour hands. Form into two logs or if you want to make smaller biscotti, make four logs.
Bake at 350* F for 25-30 minutes or until center is set. Cool for ten to fifteen minutes. Slice crosswise into 1/2-inch slices. Return slices, cut side down, to baking sheet. Bake 10-12 minutes on one side, then turn over and bake opposite side an additional five minutes. Cool on wire racks.
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