Candy-Bar Biscotti Recipe
2 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
3 eggs
1 cup mini chocolate chips
1 cup almond toffee bits
Heat oven to 350� F. Line large baking sheet with parchment paper or grease with
shortening. Combine first 5 ingredients and set aside. Using electric mixer,
cream sugar and butter until smooth and fluffy. Beat in vanilla. Add eggs one at
a time and mix well. Mix in reserved dry ingredients. Stir in mini chips and
toffee bits.
Spoon dough into 2 log-shaped pieces on prepared baking sheet. Using oiled
hands, shape into strips that are 11 1/2 inches long and 3 inches wide. Space
them on baking sheet 3 inches apart. Bake at 350� F. for 40 minutes.
Remove from oven and let sit for 5 minutes. Turn oven down to 325� F. Remove
parchment paper and place strips on cutting surface. Using serrated knife, cut
ends of each strip on a diagonal to create an even edge. Then continue to cut
each strip diagonally into 1/2 -inch slices. Place slices back onto baking sheet
cut sides up. Bake at 325� F. for 15 more minutes, until crisp. Remove from oven
and cool completely. Store in airtight container.
Makes 32 biscotti
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