Butterscotch Biscotti

Rating: 3.71 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

I've been experimenting with biscotti recipes I make up and this one is great!

By JEANNETTEV

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Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
36
Yield:
3 dozen
Nutrition Info
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Note

This recipe is designed to work best at high altitude.

Nutrition Facts

Per Serving:
141 calories; protein 2.5g 5% DV; carbohydrates 16.5g 5% DV; fat 6.5g 10% DV; cholesterol 27.4mg 9% DV; sodium 63.1mg 3% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Marie C.
Rating: 4 stars
09/21/2005
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 sweet. Used 2 eggs on the advise of others. I let the dough set in the fridg and had no trouble shaping into logs. I also allowed the logs to cool compleatly before slicing and had no problems. I will make these again because they add a nice variety to a gift platter.I may use 1-2 tsp of rum extract and omit the booze and will chop the butterscotch chips next time to avoid the intense sweet taste. You can stand your cookies upright for the second baking and cut the cooking time in half. This also eliminates any chance of breakage on the turn. Read More
Helpful
(11)

Most helpful critical review

JENBAUM7
Rating: 3 stars
08/07/2003
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 again half of my batch fell apart and crumbled. I'm not sure if I didnt follow something right or not but I wonder how the person who made this recipe did when she tried it out. Read More
Helpful
(17)
14 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
JENBAUM7
Rating: 3 stars
08/07/2003
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 again half of my batch fell apart and crumbled. I'm not sure if I didnt follow something right or not but I wonder how the person who made this recipe did when she tried it out. Read More
Helpful
(17)
Marie C.
Rating: 4 stars
09/21/2005
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 sweet. Used 2 eggs on the advise of others. I let the dough set in the fridg and had no trouble shaping into logs. I also allowed the logs to cool compleatly before slicing and had no problems. I will make these again because they add a nice variety to a gift platter.I may use 1-2 tsp of rum extract and omit the booze and will chop the butterscotch chips next time to avoid the intense sweet taste. You can stand your cookies upright for the second baking and cut the cooking time in half. This also eliminates any chance of breakage on the turn. Read More
Helpful
(11)
MARYBETHHOLLEY
Rating: 4 stars
03/10/2006
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 loafs. I also put a layer of wax paper on the bottom of my cookie sheet and I think this made a big difference. The only thing I didn't like was that the cookies seemed a little stale by the next 24 hours and I had them in a tightly sealed container. Next time I'll just make these right before the party and not the night before. My party guests loved them! Read More
Helpful
(5)
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JeepMonkey
Rating: 1 stars
06/26/2003
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 as the recipe called for it never got harder than cakelike - definitely not crispy like biscotti should be. Read More
Helpful
(4)
SPEARL20
Rating: 4 stars
09/24/2008
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. I did not use four eggs--only three. No almonds but I put in about 1 c. of chopped butterscotch chips. The biscotti spread out quite a bit but not so much that it fell apart. Read More
Helpful
(3)
ALINDNIC
Rating: 4 stars
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 couple hours I sliced them w/ a very sharp serrated knife and baked the second time with no problems. I took them to a scrapbooking party and they recieved rave reviews! I will definatelly make these again! I also subbed Caramel Temptations liquor for the alcohol in the recipe- yum! Read More
Helpful
(3)
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rnsteven
Rating: 1 stars
01/20/2009
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 Read More
Helpful
(1)
GREGGSBABE
Rating: 5 stars
09/19/2004
One of the first Biscotti's I made and it was a big hit very easy to make. Read More
Helpful
(1)
Jennifer Colwell
Rating: 5 stars
12/09/2014
This recipe is amazing. I cut mine a little bigger (more the Starbucks size) and drizzle with white chocolate for a professional beautiful finish. Everyone is always amazed by these even people who don't like butterscotch and no one guesses there is Jack Daniels in them! Read More
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