Cookie Recipes
Butterscotch-Heath Bar Biscotti
Yield: 36 to 48 biscotti
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon butterscotch extract
- 3 eggs, lightly beaten
- 3 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- Pinch of salt
- 1 1/2 cups coarsely chopped Heath bars*
- 1/2 cup whole pecans
Instructions
- Heat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- In a mixing bowl, cream the oil, granulated and brown sugars together until well blended. Stir in vanilla extract 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 cookie 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, 2 1/2 to 3 1/2 inches in diameter.
- Bake in preheated oven until set, about 25 minutes. Cool very thoroughly.
- Next day, slice as thin as you wish and bake the second requisite time to brown, as follows: Slice in diagonal strips (about 1/2 to 3/4 inch wide) and return to cookie sheet.
- Bake in preheated 350 degrees F oven first on one side, about 12 minutes, then turn over and bake other side about 5 minutes.
- Cool well.
Notes
* Any brand of chocolate covered brickle or toffee bar can be used. Coarse pieces work better than Heath Bar Chips, which are too small.
Baker's Trick: For ultra-thin biscotti that are easily cut, after the first baking, wrap each log of baked biscotti and freeze overnight.