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My review
Butterscotch Biscotti
JEANNETTEV
"I've been experimenting with biscotti recipes I make up and this one is great!"
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Ingredients
1 h 5 m servings 141 calsOriginal recipe yields 36 servings (3 dozen)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C) In a small saucepan, melt butter and cook over low heat until browned. Remove from heat immediately to a medium bowl.
- Mix the brown sugar and bourbon into the butter until smooth. Beat in the eggs one at a time, and stir in the vanilla. Combine the flour, baking powder and salt; stir into the egg mixture. Mix in the almonds and butterscotch chips. Form into 2 long loaves and place onto a cookie sheet.
- Bake for 15 to 20 minutes in the preheated oven, or until firm. Allow the loaves to cool on the baking sheet. When they are cool enough to handle, slice diagonally into 1/2 inch slices. Return the slices cut side up to the baking sheet and bake for 15 to 20 additional minutes, turning once, until toasted on both sides. Cool completely and store in an airtight container at room temperature.
Footnotes
- Note
- This recipe is designed to work best at high altitude.
Nutrition Facts
Per Serving: 141 calories; 6.5 g fat; 16.5 g carbohydrates; 2.5 g protein; 27 mg cholesterol; 63 mg sodium. Full nutrition
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Reviews
Read all reviews 1113 Ratings
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Most helpful positive review
9/21/2005
A very different texture from most biscotti. It has almost a shortbread feel to it. I used rum instead of whiskey. I cut back on the sugar just a bit. Butterscotch chips tend to make things too ...
Most helpful critical review
12/21/2001
This recipe sounded so delicious, but it was so sticky and I found it very hard to make into loaves, also I'm wondering if the bourbon wasnt too much liquid. After they baked, cooled and baked a...
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12/21/2001
This recipe sounded so delicious, but it was so sticky and I found it very hard to make into loaves, also I'm wondering if the bourbon wasnt too much liquid. After they baked, cooled and baked a...
9/21/2005
A very different texture from most biscotti. It has almost a shortbread feel to it. I used rum instead of whiskey. I cut back on the sugar just a bit. Butterscotch chips tend to make things too ...
3/10/2006
I've made biscotti before and this was by far the easier recipe. I followed the other person's suggestion to use rum and to let the batter sit in the fridge for a few minutes before shaping the...
12/12/2002
The dough was way too liquidy to make into a loaf - and it spread out so much in the oven. Once I tried to cut it into slices, it just came apart. And though I cooked them almost twice as long ...
9/24/2008
To be honest, I changed a lot of this recipe, but since they put my picture of it up, I feel like i ought to review it. I'll give it four stars based upon how I made it. I did not use whiskey....
11/23/2006
I too found the dough very liquidy and hard to form into loaves. But I formed it the best I could, they didn't spread much at all once in the oven (as I feared) After letting them cool for a cou...
1/17/2009
i found dough to be way to soft and gooey. would not form at all. NOT recommed this to anyone unless perfected. Wasted all the $ on ingedients
9/19/2004
One of the first Biscotti's I made and it was a big hit, very easy to make.