Butterscotch-Heath Bar Biscotti
Submitted by dellibovi
Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.
YIELD
36 servingsPREP
25 minCOOK
25 minREADY
50 minBiscotti and toffee were made for each other.
These twice-baked Italian cookies get their butterscotch backbone from both brown sugar and butterscotch extract, then they’re loaded with chunky pieces of Heath bar and whole pecans.
The first bake sets the logs, and the second bake crisps each slice into something shatteringly crunchy on the outside with pockets of melted toffee and chocolate hiding inside.
They make 3 to 4 dozen cookies, which is great because they disappear fast and ship like a dream.
Pro Tips
- Chop the Heath bars into coarse, irregular chunks instead of using toffee chips; the bigger pieces create better pockets of melted toffee
- Wet your hands when shaping the logs so the sticky dough cooperates
- For ultra-thin, clean slices, freeze the baked logs overnight before cutting. This is a baker’s trick that makes all the difference.
- These keep for weeks in an airtight container, which makes them ideal for holiday cookie tins and gift boxes
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Line a large baking sheet with parchment paper.
In a mixing bowl, cream the oil, white and brown sugars together until well blended.
Stir in vanilla and butterscotch extracts.
Blend in eggs.
Mix flour, baking powder and salt together and then fold into batter.
Fold in candy bar pieces and pecans.
Place batter on baking sheet (it will be thick and a little sticky) and, wetting hands if necessary to ease the shaping, form batter into two logs, each about 10 to 12 inches long, 2½ to 2½ inches in diameter.
Bake in preheated oven until set, about 25 min.
Cool very thoroughly.
Baker’s Trick: For ultra-thin biscotti that are easily cut, after the first baking, wrap each log of baked biscotti and freeze overnight.
Next day, slice as thin as you wish and bake the second requisite time to brown, as follows: Slice in diagonal strips (about ½ to ¾ inch wide) and return to baking sheet.
Bake in preheated 350-degree oven first on one side, about 12 minutes, then turn over and bake other side about 5 min.
Cool well.
Any brand of chocolate covered brickle or toffee bar can be used.
Coarse pieces work better than Heath Bar Chips, which are too small.
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