Butterscotch Biscotti
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
There's something magical about twice baked biscotti, and this butterscotch version has become my go to when I need an elegant treat that doesn't require fancy skills. The whole process takes less than an hour from start to finish, making it perfect for a weekend bake when you want impressive results without spending all day in the kitchen. Almonds bring natural protein and healthy fats to keep you satisfied, while the golden syrup and butterscotch chips create that irresistible caramel flavor we all crave. What I love most is how straightforward everything is to mix together, so whether you're an experienced baker or just starting out, you'll find success with this one.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gconfectioner's sugar
- 100 gunsalted butter
- 50 ggolden syrup
- 2eggs
- 10 gbaking powder
- 5 gsalt
- 25 gcocoa powder
- 100 galmonds
- 100 gbutterscotch chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: for easy cookie removal.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a light texture.
- 3
In a large bowl, cream together the butter and golden syrup until light and fluffy.
Tip: Add the eggs one at a time, beating well after each addition.
- 4
Add the dry ingredients to the wet ingredients and mix until a dough forms.
Tip: Be gentle to avoid overmixing.
- 5
Fold in the cocoa powder and almonds.
Tip: Don't overmix, the dough should still be slightly crumbly.
- 6
Divide the dough in half and shape each half into a log.
Tip: Use a parchment-lined baking sheet to prevent sticking.
- 7
Place the logs on the prepared baking sheet, leaving about 5cm (2 inches) of space between them.
Tip: This will help them retain their shape during baking.
- 8
Bake for 25 minutes, then reduce the heat to 160°C (325°F) and bake for an additional 15 minutes.
Tip: Check the biscotti after 25 minutes and rotate the baking sheet for even baking.
- 9
Remove from the oven and let cool on the baking sheet for 10 minutes.
Tip: Transfer the biscotti to a wire rack to cool completely.
- 10
Once cool, slice the biscotti into 1cm (0.5 inch) thick slices.
Tip: Cut diagonally for a more rustic look.
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