We made a bunch of Taft Street Toffee last month; so much that we have quite a bit left over. Not a problem, as part of our Christmas tradition is an assortment of biscotti. This year we will add toffee biscotti to the assortment!
INGREDIENTS:
- 1 cup sugar
- 1 stick unsalted butter, melted
- 1 vanilla bean, split and scraped
- 1 cup Taft Street Toffee, roughly chopped
- 3 large eggs
- 2 ¾ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
COOKING INSTRUCTIONS:
- Preheat oven to 350F.
- Stir together sugar, butter and vanilla in a large bowl. Add toffee and eggs; then stir in the flour, baking powder and salt until just combined.
- Chill covered dough 30 minutes.
- Half dough and form two 2 X 16 inch loaves on an ungreased baking sheet.
- Bake until golden, about 30 minutes. Move loaves to rack and let cool 30 minutes.
- Cut loaves into ¾ inch slices with serrated knife. Arrange biscotti on baking sheet cut side down and bake another 20 minutes. Transfer to rack to cool.
- Store in airtight container at room temperature.
Especially good with Taft Street Medallion Red Wine and Taft Street Alexander Valley Merlot.