Double Chocolate Toffee Biscotti

A biscotti that's anything but boring! Wonderfully chocolately and softer than typical biscotti, these are a decadent treat with your cup of coffee.

Biscotti Dough:
2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. instant espresso powder could substitute instant coffee or alternately use 2 Tbsp. strong brewed coffee and omit the water below
2 Tbsp. hot water
1/2 cup butter, at room temperature
3/4 cup white granulated sugar
2 large eggs
3/4 cup dark chocolate chips
1 cup Skor (or Heath/Toffee) Bits
Egg Wash:
1 large egg
2 Tbsp. cold water
1 cup dark chocolate chips
2 Skor or Heath/Chocolate-covered Toffee bars, crushed

Preheat oven to 350° F. with rack in centre of oven. Prepare a baking sheet with a piece of parchment paper.
Onto a large piece of parchment or waxed paper, sift together the flour, cocoa powder, baking powder and salt. Set aside.
In a small bowl, dissolve the espresso powder in hot water. Set aside.
Place Skor bars in a ziploc bag and crush (I vent some frustration by whacking it with my rolling pin). Set aside

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