Young & Hungry

Biscotti get a tough wrap for being a tad on the crunchy side, but I’d like to take this opportunity to commit their poor reputation to user error.  It’s a dipping cookie people!  So whether you prefer coffee, tea, or milk – stop complaining and dunk it!  This recipe for Toffee Crunch Biscotti goes particularly well with Starbuck’s new Caramel Brulee Latte or they’re slightly more grown up Toffee Nut Latte.  I have never been able to do the black coffee thing and, as such, enjoy experimenting with new coffee creations.  The latest and greatest is the simple substitution of about ½ cup of eggnog instead of the usual cream and sugar.  For a Thai coffee, swap that eggnog for some sweetened condensed milk.  And, if you’re really feeling sweet, heat a tablespoon of cocoa powder or hot chocolate mix with milk or cream for a quick mocha.  There are about as many options as there are biscotti, so get dipping! 

 

 

  

  

Toffee Crunch Biscotti

• 4 eggs
• 1 ¼ c sugar
• 4 tsp vanilla extract
• 4 tsp almond extract
• 1 stick butter, melted
• 4 tsp baking powder
• 4 cups flour
• ½ c toffee pieces
• ¼ c pecans, chopped
• ¼ c almonds, chopped

 

Beat eggs thoroughly for about 5 minutes, add sugar, and beat for another 5 minutes until light and fluffy.  Mix in extracts and half of the melted butter.  Blend in the baking powder and enough of the flour to make a soft dough, then add the nuts and toffee.  Add in the remainder of the flour until combined.  Stir in remaining butter and refrigerate for a couple of hours until firm. 

 

Divide the dough into 4 parts. Roll each part into a log (see below) and place on a greased cookie sheet.  Bake for 20-25 minutes at 350F. 

 

 Take out, let cool for 5 minutes, and slice thin (3/4 inch) diagonal slices using a serrated knife.  Return to oven and brown bottom for 6 minutes, flip, and bake for an additional 6 minutes.  Let cool for at least an hour before storing.