Thursday, 6 March 2014

Butter Nut Biscotti

If a recipe has whole wheat flour in it, then it's considered nutritous right?
That's what I thought.
This is a good-for-you recipe.

It tastes pretty bland unless you drizzle it with white chocolate.
There goes the nutritional value.

This recipe is suppose to have pecans. 
The recipe is actually called Butter Pecan Biscotti but I had to change it up a bit because yours truly didn't have pecans or butter extract.
To replace the pecans, I used walnuts.
To replace the butter extract, I used rum extract.

For the drizzle, I was suppose to use coconut oil, but I didn't have that either.
I just used melted semi-sweet chocolate.

This recipe does not yield a lot of biscotti.
I made 3 small logs and they are kind of crumbly.
Not bad if you want something quick, if you are feeling a bit peckish.
The toffee bits give it that yummy taste.

Slim Pickins Kitchen is where this recipe originated from.

Butter Nut Biscotti

1/2 cup butter, room-temperature
1/2 cup brown sugar
2 large eggs
1 tsp rum extract
2 cups whole wheat flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 cup toffee bits
1/2 cup chopped walnuts

*Preheat oven to 350F.
Line the baking sheets/pans with either Sil-Pat mat or parchment paper.  Set aside.
*Using a paddle-attachment, beat butter and sugar until pale and fluffy.
*Add the eggs and extract and mix.
Remember to scrape down the sides and bottom of the bowl.
*Using the lowest-speed, slowly add the both flours and baking powder.
Mixing until everything is combined.
*Add the toffee bits and walnuts, mixing until everything is evenly-distributed.

*Preheat oven 350F.
Line the baking sheets/pans with either a Sil-Pat mat or parchment paper.  Set aside.
*Divide the dough into half, and roll onto a slightly-floured surface.
Shaping the dough into logs. 
Making sure both logs are of the same size for baking evenly.
*Bake for approx. 25-30 minutes or until logs are firm to the touch and/or slightly-golden in colour.
*Remove from oven and place onto a wire-rack to cool.

**Make sure the logs are cool before cutting.

*Using a serrated knife (the knife that looks zig-zag), cut the biscotti diagonally and place onto
the baking sheet/pan.
I cut mine a bit on the thick-side.

*Bake the biscotti onto its side for 5-minutes.
*Remove from oven, turn the biscotti onto the other side and bake for another 3-5 minutes.

*Remove from oven, let cool before using drizzling or spreading chocolate on top.

Chocolate Spread:   1/4 cup semi-sweet chocolate chips,
                                 1 tsp butter

*In a small saucepan, melt chocolate chips with butter on low-heat.
*Stirring constantly. 
*Remove from heat once the chocolate is melted.
*Spread over top of biscotti.
(My spread was a bit on the thick-side and difficult to spread.)
(I would recommend using another blog for the Chocolate Spread)


***Please Note:   I always use Salted Butter and then omit the salt requested in the recipe.
You should do what you feel is best.


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