A twist on the traditional Biscotti deliciously worthy of the improvisation.
Double Chocolate Toffee Biscotti
2017-11-11 09:44:23
Yields 18
Sweet, mouth watering delicious. Great with Espresso or a big glass of milk.
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Ingredients
- 2 cups all-purpose flour
- 1/3 cup dark cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teasponn salt
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup dark chocolate chips
- 1 cup Skor bits (buy in the bakery section)
- Egg Wash
- 1 large egg
- 2 tablespoons cold water
- Coarse sanding sugar, for sprinkling
- Finishing
- 1 cup dark chocolate chips
- 2 Skor bars, crushed
Instructions
- Preheat oven to 350 degrees.
- Onto a large piece of parchment paper, sift together the flour, cocoa, baking powder and salt. Set aside.
- In a small bowl, dissolve the espresso powder in the hot water. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time and beat briefly after each addition. Scrape down the sides of the bowl. Add the Espresso.
- Turn the mixer to low and add the dry ingredients and mix to combine. Add the dark chocolate chips and Skor bits and mix to filly distribute.
- Place the dough on the prepared cookie sheet and shape into a log about 18 inches long x 3 inches wide.
- In a small bowl, whisk together the egg and water to make an egg wash. Sprinkle with a little sanding sugar.
- Bake in the preheated oven for 25 minutes or until the top is firm to the touch and a wooden skewer inserted into the centre comes out clean.
- Remove from the oven and allow to cool on the cookie sheet.
Adapted from Butter Baked Goods
Adapted from Butter Baked Goods
Food Love Life Family https://www.foodlovelifefamily.com/
Double Chocolate Toffee Biscotti