Friday, January 6, 2012

BIscotti to Boston


I am sending a box of ski supplies back to brother from our Montana ski trip today.  He requested that I include some biscotti in the box when I mailed it back so I whipped up a batch of Toffee Crunch Biscotti yesterday afternoon.  I'm hoping that it will ship well - if not - he can always eat the crumbs.

Toffee Crunch Biscotti
6 Tablespoons butter, melted                3 eggs, beaten
1/3 cup oil                                                  3 cups flour
½ cup sugar                                              1 ¾ teaspoons baking powder
¼ cup brown sugar                                 ¼ teaspoon salt
2 teaspoons vanilla                                  1 ½ cups Heath bar chips                                                             
½ cup chopped pecans

Cream butter, oil, sugar and brown sugar.


Mix in vanilla and eggs.

Combine dry ingredients and add to creamed mixture.

Add toffee bar chips and pecans.

Form  into 2 logs and bake on siplat sheets for 25 minutes at 350.

Cool 10 minutes. 

 Slice into ½” thick slices and arrange on baking sheets.

Bake 10 minutes.  Turn over and bake an additional 5 minutes.  Cool.

If you have tried biscotti recipes in the past and not had any luck, give this recipe a try.  It is much more forgiving than my other biscotti recipes and it might just turn you into a biscotti baker.   It is really good.

I will keep you posted on the condition of the biscotti when it arrives in Boston.

Happy Friday and  Bon Appetit!

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