Okay, okay, the hiatus is over. I’m back. My first recipe post in 2-3 weeks, yikes. I’m in the mood for coffee these days, heaps and heaps of coffee. Busy work, longer work days, less daylight, chilly weather, they all inspire me to reach for that second (or third) cup’a’joe of the day. And what’s your daily mug without a little somethin’ sweet? Don’t buy that god-knows-how-old coffee house version that tempts you at the counter of your morning pit stop java-joint… make your own. Biscotti is not only surprisingly easy to make, but it’s cheap too. It’s dried all the way, giving it a nice long shelf life. Once you make it yourself and see that there’s nothin’ to it – you won’t feel so comfortable parting ways with your 3 bucks!
Butterscotch Biscotti: yields 1 large log, approx 15-20 pcs
185 g all purpose flour
1/2 tsp baking powder
1/4 tsp salt
90 g brown sugar
1 large egg
1/3 cup oil
1/2 tsp vanilla extract
3/4 cup mini butterscotch chips
1/4 cup sunflower seeds (optional, & can sub. other)
-Preheat your oven to 350F.
-Whisk together the dry ingredients in a large mixing bowl, and in a separate bowl whisk together the sugar, egg, oil, and vanilla.
-Blend the wet and dry ingredients together with a spatula by hand until well blended and no dry lump showing.
-Remove the dough from the bowl onto a prepared baking sheet, roll into one log, lengthwise, across the baking sheet. Pat down slightly by a half inch or so.
-Bake for 12 minutes, rotate the tray, and bake for another 16-17 minutes. Remove from the oven to cool off to just warm. At this stage: cover the biscotti with a towel, and allow it to cool the rest of the way to room temperature covered like this. This will soften the crust a bit and make for easier, cleaner cutting afterwards.