Want to manifest better biscotti? Well, you need to know The Secret of Baker Street. There is a secret to biscotti – many secrets and I share tons of them in my cookbooks. But recently, even I found yet another secret that blew the lid open on what even I know about biscotti. (It is included in the recipe instructions and it will, guaranteed, change how you do biscotti). This recipe contains ‘the secret’ and then some. It is a symphony of double-caramel batter, studded with chunks of chocolate, hunky almonds and chocolate syrup ripples running through a crisp, crumbly biscotti that is totally divine.
1 cup unsalted butter, melted
2 cups sugar
1 tablespoon pure vanilla extract
½ cup finely chopped, toasted almonds
4 cups, approximately, all-purpose flour
1 package, any size, butterscotch or caramel pudding (preferably not instant, regular)
2 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup semi-sweet chocolate chips
½ cup butterscotch, Skor or Heath Bar chips, optional
1/3 cup chocolate sundae topping
Preheat oven to 350 F. Generously spray a 9 by 13 inch pan with non-stick cooking spray. Then line the pan sides and bottom with parchment paper.
In a mixer bowl, blend the butter and sugar; then blend in the vanilla extract, eggs, and nuts. Fold in the flour, pudding, baking powder, salt and last, the chocolate and caramel chips.
Spoon into the prepared pan, using wet fingers to spread the batter evenly. Drizzle on chocolate syrup on top and swirl it with a butter knife to marbleize. It may all seem a bit messy but it’s fine.
Bake until the biscotti are solid to the touch and set, about 55-65 minutes. Cool 15 minutes and then invert onto a cutting surface. Cut in ½ inch slices and place on baking sheet.
Reduce oven temperature to 325 F. Bake biscotti to crisp, 25-30 minutes. Remove and cool well.
Makes 20-24 biscotti, depending on size
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