Biscotti

Biscotti

There is an Italian bakery in Bridgeport, CT called Del Prete, and they make these great mini biscotti. They are the perfect size for dunking in an espresso or a glass of vin santo. I usually get the chocolate and the almond from Del Prete, but have been making butterscotch biscotti off and on for a few years, and thought I would try making them smaller like those from Del Prete. I also wanted to try making chocolate. The recipe I have adapted for the butterscotch biscotti is actually one my mother clipped from a newspaper 20 years ago. I don’t know what newspaper it was, but the recipe is one that was sent in by a reader, and it was called Grandmom Arcuri’s Butterscotch “Biscotti”. The quotes around the word biscotti were apparently because they eliminated the second baking in their recipe. Since biscotti actually means twice baked, I guess you could say they were not technically “biscotti”. Anyway, Grandmom Arcuri wherever you are, thanks. Butterscotch Biscotti Recipe Prep time: 20 min | Cook time: 55 min | Total time: 1 hour and 15 min 3 large eggs 1 cup sugar 1 stick unsalted butter, melted and cooled 1 teaspoon almond extract 3 cups all-purpose flour 1 tablespoon baking powder 1 cup butterscotch chips 1 large egg beaten in a bowl Preheat oven to 350F and line two baking sheets with parchment paper. In a large bowl whisk together eggs and sugar until light and fluffy. Whisk in butter and almond extract until combined. In a small bowl whisk together flour and baking powder, then stir it into...