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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 30 |
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A traditional Italian cookie that is baked twice, biscotti is ideal for dunking. Feel free to use any toffee candy bar you like for this recipe. Ingredients:
3 eggs |
1/2 cup canola oil |
1/2 cup sugar |
1/4 cup packed brown sugar |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
dash salt |
5 heath candy bars (1.4 ounces each), chopped |
1/2 cup pecan halves |
Directions:
1. In a large bowl, beat the eggs, oil, sugars and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in candy and pecans (dough will be sticky).
2. Divide dough in half. With lightly floured hands, shape each half on a greased baking sheet into a 12-in. x 3-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown.
3. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment paper-lined baking sheets.
4. Bake for 15 minutes or until firm. Turn and bake 5-7 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.
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