I found this Chocolate Chip Butterscotch Biscotti recipe while reading a blog called Savory Simple. I was looking for a recipe I could make the night before and then serve for Valentine’s breakfast. In the recipe it said they were better the next day, so I thought that would be perfect. Biscotti is a light double baked cookie. So be prepared for a little extra baking time.
I decided to try this one as I had never tried anything like it before. I halved the recipe since I also making a few other things to serve at the same time. Because of this, I used 3/4 cup chocolate chips and no butterscotch.
The Biscotti logs spread out a lot while they are baking so leave around 6 cm between them.
Chocolate Chip Butterscotch Biscotti
- 11 oz flour (312 grams)
- 7 oz sugar (198 grams)
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 3 eggs
- splash of vanilla
- 3/4 cup mini chocolate chips
- 3/4 cup mini butterscotch chips
- Sift/whisk dry ingredients together and place them in a stand mixer with the paddle attachment. (I don’t have a paddle attachment so I just mixed it by hand with a spatula. Worked fine.)
- Add eggs and vanilla to mixer, while pulsing the machine on and off. (I beat the eggs in a separate bowl and then added them. I mixed them in with the spatula.)
- When the dough starts getting crumbly, add the chocolate and butterscotch chips. Continue to pulse until everything is evenly combined.
- Push the dough together in the mixing bowl or on a table until it’s a firm, slightly sticky dough.
- Divide the dough into 4 even pieces and roll them into logs. Set the logs in a sheet tray covered with parchment. (Make the logs about 2 cm in diameter.)
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Check for firmness on top, then allow to cool.
- Slice on the bias – diagonally, then place slices back in the oven at 300 degrees F (150 degrees C) for 5 minutes per side.
They are a little delicate while hot, probably due to the chocolate chips, so you may need to be gentle when turning them over to bake on the second side.
I can’t wait for breakfast tomorrow. I just finished making Apple Muffins and I am going to make Chocolate Soufflé first thing in the morning which I’ll serve with ice-cream or whipped cream – I can’t decide which.
I thought I’d better add this recipe now in case anyone else wants to try it for a Valentine’s Day snack. You can serve them with sweet wine or coffee. I’ll add pictures of the Chocolate Chip Biscotti tomorrow.