The days are looking like fall, I love it! I love the silence of cooler weather and the baking it brings with it too. The trees are finally starting to turn those pretty golden shades and the nights are cold enough that we can leave the windows shut. It makes me think of the wonderful color and taste of butterscotch, so I’m ready to make our Chocolate Butterscotch Biscotti!
Chocolate Butterscotch Biscotti
This has been our favorite biscotti recipe for years. It’s made with all freshly ground whole wheat flour and it’s so good, no one will guess. My aunt once said we made the best whole wheat biscotti she’s ever had.
Chocolate Butterscotch Biscotti Recipe
The ingredients are simple, and this cookie comes together easily.
Butter or Oil in Biscotti?
I chose butter for my biscotti instead of oil because I love the flavor of butter. You would have to experiment with oil in biscotti – in recipes with 2 cups of flour, I’ve seen up to 1/2 c. of oil. (Olive or vegetable). It just didn’t sound good to me.
Granulated Sugar or Brown Sugar?
I chose granulated sugar for this recipe. Brown sugar is completely fine, but it tends to add softness to a cookie. With twice baking this biscotti, brown sugar is perfectly fine to use.
Semi-Sweet or Dark Chocolate?
We used semi-sweet in this biscotti. Dark chocolate is equally delicious and will give it a bolder taste.
Use pure vanilla in all your recipes. Vanilla flavoring has some unappetizing properties. Research vanilla!
I’ve seen ‘just a pinch’ to 1/2 tsp in biscotti.
Necessary for a bit of light rise.
Wheat flour or White Flour?
Freshly milled wheat flour is heavy as it contains the germ oil of the wheat. It also soaks up liquid faster than regular white flour. If you use white flour, reduce the flour by 1 c. and check the dough. If the dough seems too tacky, add 1/4 c. more until you can handle the dough. The dough should be soft, not stiff.
Remember, humidity often plays a part in baking. One recipe may vary on different days. But, we are high altitude and that seems to apply more at a higher than lower sea level.
Get your coffee ready and enjoy the biscotti!
Melt 1 1/2 cups butterscotch baking chips and 2 tbsp. vegetable shortening; stir until smooth. Pour into a small zip-lock bag and snip off a small corner. Drizzle biscotti with butterscotch. Let sit until set.Print
Enjoy with a hot cup of coffee on your wonderful fall day!
Child of God, Wife to Josh, Mommy to my four sweet children. Thankful for busy days filled with homeschooling, homemaking and loving my little family! And sneaking in sewing and pattern design whenever I can 🙂