A biscotti that's anything but boring! Wonderfully chocolately and softer than typical biscotti, these are a decadent treat with your cup of coffee.These biscotti keep well at room temperature or they can be frozen, as well. Perfect for a sweet treat or a special homemade gift.
1 1/2tsp.baking powder
1Tbsp.instant espresso powdercould substitute instant coffee or alternately use 2 Tbsp. strong brewed coffee and omit the water below
1/2cupbutterat room temperature
3/4cupwhite granulated sugar
3/4cupdark chocolate chips
1cupSkor (or Heath/Toffee) Bits
1cupdark chocolate chips
2Skor or Heath/Chocolate-covered Toffee bars, crushed
Preheat oven to 350° F. with rack in centre of oven. Prepare a baking sheet with a piece of parchment paper.
Onto a large piece of parchment or waxed paper, sift together the flour, cocoa powder, baking powder and salt. Set aside.
In a small bowl, dissolve the espresso powder in hot water. Set aside.
Place Skor bars in a ziploc bag and crush (I vent some frustration by whacking it with my rolling pin). Set aside.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium/high speed until light and fluffy. Scrape down the sides of the bowl several times. Add the eggs one at a time, beating briefly after each addition. Scrape down the bowl. Add the espresso and mix to combine.
Turn the mixer to low and add the dry ingredients and mix until combined. Add the chocolate chips and Skor bits and mix to distribute through the dough.
Place the dough onto the prepared parchment lined baking sheet. For large biscotti, form dough into a log about 3-inches wide and 16-inches long. For smaller biscotti, form into two logs about 1 1/2-inches wide and 8-inches long. Be sure to leave several inches between the logs, as they will spread.
In a small bowl, whisk together the egg and water. Gently brush the top and sides of log(s) with egg wash.
Bake in the preheated oven for 25-30 minutes (may be less for smaller logs), or until the top is firm and a tested inserted in the centre comes out clean. Allow to cool on the baking sheet, while leaving the oven on.
Once the biscotti is cooled, remove the biscotti to a cutting board by transferring it on the parchment paper. Using a serrated knife, cut pieces diagonally into pieces about 3/4-1 inch thick. Transfer the biscotti back to the baking sheet using the parchment paper to lift them again and return to the oven to bake for an additional 8-10 minutes. Remove and allow to cool completely on the baking sheet.
Once biscotti are cooled, melt chocolate chips in the microwave (about 60 seconds) or in a small saucepan over low/medium heat. Drizzle some of the chocolate along the top of each biscotti, allowing some to drip down the sides. After you've done 3 or 4, top with some of the crushed Skor bars. Continue until all biscotti are topped. Transfer the baking sheet with the all the biscotti into the refrigerator for 10-15 minutes, to set the chocolate. After that, they can be stored in an airtight container at room temperature.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!