I am sending a box of ski supplies back to brother from our Montana ski trip today. He requested that I include some biscotti in the box when I mailed it back so I whipped up a batch of Toffee Crunch Biscotti yesterday afternoon. I'm hoping that it will ship well - if not - he can always eat the crumbs.
Toffee Crunch Biscotti
6 Tablespoons butter, melted 3 eggs, beaten
1/3 cup oil 3 cups flour
½ cup sugar 1 ¾ teaspoons baking powder
¼ cup brown sugar ¼ teaspoon salt
2 teaspoons vanilla 1 ½ cups Heath bar chips ½ cup chopped pecans
Cream butter, oil, sugar and brown sugar.
Combine dry ingredients and add to creamed mixture.
Bake 10 minutes. Turn over and bake an additional 5 minutes. Cool.
If you have tried biscotti recipes in the past and not had any luck, give this recipe a try. It is much more forgiving than my other biscotti recipes and it might just turn you into a biscotti baker. It is really good.
I will keep you posted on the condition of the biscotti when it arrives in Boston.
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