Monday, May 27, 2013

Brownie Toffee Biscotti

I've been craving chocolate since yesterday and thought about a batch of chocolate chip cookies or trying something different.  The wind is still cold so making a new biscotti recipe to have with a cup of green tea sounded like a nice alternative to turning the furnace back on and curing my chocolate craving.  I always use dark cocoa just because it's my preference and I like the dark chocolate color and flavor but using regular will work just as well.  It was very tempting just to dig into this before I sliced for the second baking.







Brownie Toffee Biscotti

Combine in a large bowl:

1 3/4 cup flour
1/3 cup double dutch dark cocoa
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda

In a small bowl combine:

3 eggs
1/2 cup melted butter, slightly cooled
1 tsp vanilla

Gradually add butter mixture into flour mixture until combined.  The dough will be crumbly.  Turn out onto a lightly flour surface and knead.  Add in 1/2 cup of milk chocolate toffee bits and roll into a 12" log x 3" wide.  Place on a parchment paper lined baking sheet.  Bake for a half hour at 325°.   Cool for 15 minutes.  Slice at an angle into 1/2" slices.  Place back on parchment lined baking sheet and bake for 10 minutes on each side at 300°.  Store in an air tight container.