Butterfingers in a biscotti you ask?! Superb I say…with the addition of crunchy peanut butter these cookies are amazing.
While my friends were shopping for the essential food items to keep us going for our next few days of vacation in Florida, I headed straight for the baking aisle! Never mind about fruits and vegetables and wine, what sweet delights can I pick up in Aisle 5, that are not available at home.
Alas, the choice was minimal. I have been known to be overweight on the suitcase because of a dozen or so packages of Heath Chocolate Bits or peanut butter filled chocolate chips purchased while on vacation. But a few bags of Butterfinger baking pieces did find their way into my suitcase and along with the bottle of Cava and several other items my suitcase was stickered with a “Heavy Load” warning…upside…they didn’t put it on me, so I guess I can still eat a few more of my sweet treats!
I added in the Butterfinger pieces same as I would add in either chocolate chips or nuts to my biscotti. The addition of some almond flour (or almond meal) helps give the biscotti a lighter texture as I don’t love my biscotti rock hard like many of the store bought monster versions!
Without further ado below is my recipe. Enjoy with or without Butterfinger pieces. You can add in whatever your choose or leave them plain. These keep for a couple of weeks on the counter and for several months well wrapped in the freezer.
A reminder to add or subtract baking time to your biscotti’s second bake depending on how ‘dry’ you prefer them. I usually bake mine a minute or two less on each side. They are still crisp and dunkable but don’t need to be dunked to be eaten.
I hope you give these a try and enjoy them as much as I did.
Peanut Butter Butterfinger Biscotti
Preheat oven to 350F. Line 2 cookie sheets with parchment or spray lightly with Pam.
1 cup packed brown sugar
1/2 cup butter, melted
2/3 cup crunch peanut butter
2 1/2 cups all-purpose flour (or half of each of all-purpose/whole wheat)
1/2 cup almond flour or almond meal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup Butterfinger Bits (or roasted peanuts or chocolate chips)
In a large bowl, beat the eggs with the brown sugar until smooth and then beat in the butter and vanilla. Beat in the peanut butter.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Using a wooden spoon stir this into the egg mixture in 2 additions. This will form the dough and it may be slightly sticky. Stir in the Butterfinger Bits or chocolate chips.
Divide the dough into 2-3 even pieces (I do 2 pieces as my baking sheets are large).
On a lightly floured surface for dough into logs about 12-inches in length.
TIP: Wet your hands and the dough won’t stick!
Place logs on prepared sheets and using heel of your hand flatten the and shape as needed into rectangles.
Bake for approximately 25-30 minutes (check after 15 minutes to rotate pans and check on how they are baking. Adjust time accordingly.) When biscotti are lightly browned around edges remove from oven and cool.
Turn oven down to 300F.
When biscotti have cooled and firmed up slightly, 15-20 minutes slice into 1-inch pieces with a serrated knife. Place on sides on baking sheet and return to oven. After 8-10 minutes flip biscotti’s and bake an additional 8-10 minutes.
Let cool completely.