Butterscotch Biscotti
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
A crunchy Italian cookie perfect for dunking in coffee or hot chocolate.
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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