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Butterscotch Heath Bar Biscotti Recipe

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This recipe for Butterscotch Heath Bar Biscotti is from From Nan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 Cup Unsalted Butter, melted
1/2 Cup Sugar
1/4 Cup Firmly packed Light Brown Sugar
1 1/2 tsp Vanilla
1 tsp, Butterscotch extract
3 Eggs, lightly beaten
3 Cups All-Purpose Flour
1 3/4 tsp Baking Powder
* Dash of Salt
1 1/2 Cups coarsely cut-up Heath Bars
1/2 Cup Whole Pecans
Directions:
Directions:
Line large baking sheets with parchment paper. Preheat oven to 350º.

In a mixing bowl, beat butter and sugars together until well blended. Stir in vanilla and butterscotch extract. Blend in eggs. Mix flour, baking powder and salt together and fold into batter. Fold inn candy bar pieces and pecans.

Place batter on baking sheet (batter will be thick and a little sticky) and form into 2 logs about 8" long and 2 1/2" to 3 1/2" across, wetting hands if necessary to shape batter.

Bake in 350º oven until set, about 25 minutes. Cool thoroughly Slice into diagonal strips about 3/4" wide and place, cut side down on a baking sheet. Bake on one side about 12 minutes. Turn pieces over and bake other side about 5 minutes. Cool well.

* Hint: For Ultra-thin Biscotti that are easily cut, wrap biscotti logs overnight and freeze. Next day, slice as thin as desired and bake the second requisite time to brown.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
Christmas Favorite!

 

 

 

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