Butterbeer Biscotti
Serves | 24 |
Prep time | 20 minutes |
Cook time | 45 minutes |
Total time | 1 hours, 5 minutes |
Meal type | Dessert |
Website |
Recipe adapted from Giada's Holiday Biscotti |
Ingredients
- 1 cup 100% whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 ½ teaspoon aluminum free baking powder
- ¾ cups sweetener of choice (sugar, splenda baking blend, stevia in the raw. I used Splenda for baking)
- 1 stick unsalted sweet cream butter (softened)
- ¼ teaspoon salt
- 2 Large cage-free, vegetarian fed eggs
- ¾ + ⅛ cups butterscotch chips (separated)
- ⅔ cups miniature marshmallows
- ⅛ cup white chocolate chips
- 2 teaspoons extra virgin coconut oil (if needed)
Note
*WWpt= 3 pts per serving*
*WWpts+= 4 pts per serving*
Directions
Step 1 | |
Preheat the oven to 350 degrees (F) and line a large baking sheet with parchment paper. | |
Step 2 | |
In a small bowl, stir together the flours and baking powder until well mixed. Set aside. | |
Step 3 | |
In a separate bowl, beat the sugar, butter, and salt with a mixer until pale in color and well mixed. | |
Step 4 | |
Beat in the eggs, one at a time until well blended. | |
Step 5 | |
Add the flour mixture and beat until just combined then gently stir in the marshmallows and ¾ cup of butterscotch chips until they're evenly distributed. | |
Step 6 | |
Dump the dough onto the baking sheet and form into a log that is roughly 3 inches wide and 13 inches long. | |
Step 7 | |
Bake until lightly golden brown. About 35 minutes. Let cool for 30 minutes. | |
Step 8 | |
Once cooled, transfer to a cutting board. Using a serrated knife, slice the dough diagonally into pieces that are roughly ½ thick. | |
Step 9 | |
Place the cookies cut side down back on the cookie sheet and bake for another 15 minutes. | |
Step 10 | |
Transfer to a cooling rack and let cool completely. | |
Step 11 | |
Once cooled, melt the butterscotch & white chocolate chips in two separate bowls in the microwave in 15 second increments, stirring after each. Continue until the chips are completely melted. NOTE: If the chips seem too thick to drizzle, add a bit of coconut oil to them and stir. Pop in the microwave again if the oil isn't melted. | |
Step 12 | |
Drizzle the butterscotch over the cookies and then drizzle with the melted white chocolate chips. Cool in the refrigerator for about 30 minutes so the chocolate will re-harden. | |
Step 13 | |
Serve alongside a piping mug of hot chocolate, hot tea, coffee, or pumpkin juice! | |
Step 14 | |
Enjoy! |