Chocolate Chip Butterscotch Biscotti
2011 © copyright Savory Simple, all rights reserved
When I worked as a pastry chef at a fine dining restaurant earlier this year, I learned a lot of complex desserts as well as simple treats and elegant touches. We made everything. The breads, the ice creams and sorbets, mignardises (small bites at the end of the meal), goody bags, candies, chocolates, multiple desserts and unique weekly specials. I grew incredibly fond of the small touches that set us apart from other restaurants.
We served homemade biscotti with every coffee and tea drink ordered. People loved them and would ask for more. The most popular version we made was chocolate chip and butterscotch, which I’ve recreated for you. Two sweet flavors that pair wonderfully together. This recipe works best with mini chips, which will make slicing the biscotti easier and will also make them look prettier. But you can use regular chips if that’s all you can find. You can make a standard size biscotti, sliced on the bias, or you can make cute little mini versions like the ones we served at the restaurant.
Ingredients:
- 11 ounces all purpose flour
- 7 ounces sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 3 eggs
- splash of vanilla
- 3/4 cup mini chocolate chips
- 3/4 cup mini butterscotch chips
Method:
- Sift/whisk dry ingredients together and place them in a stand mixer with the paddle attachment.
- Add eggs and vanilla to mixer, while pulsing the machine on and off.
- When the dough starts getting crumbly, add the chocolate and butterscotch chips. Continue to pulse until everything is evenly combined.
- Push the dough together in the mixing bowl or on a table until it’s a firm, slightly sticky dough.
- Divide the dough into 4 even pieces and roll them into logs. Set the logs in a sheet tray covered with parchment.
- Bake at 350 degrees F for 25 minutes. Check for firmness on top, then allow to cool.
- Slice on the bias, then place slices back in the oven at 300 degrees F for 5 minutes per side.
- These are best if eaten the next day!
These biscotti sound wonderul – I’m a complete sucker for the chocolate/butterscotch combination!
I LOVE biscotti!!! Will have to add this to my “to do” list. They look great!
Great still life and I bet that biscotti tastes good!
Sounds delicious, but I don’t have a stand mixer. Can this be done with a food processor, or is there another way?
You could definitely do this in a food processor. Just pulse carefully so it doesn’t chop up the chips. Or you may want to mix in the chips by hand.
Thanks! Can’t wait to try them :)
Wow, I have to try this lovely sweet biscotti.
:-) Mandy
My absolute favorite with a cup of coffee.
That seems like a small batch, which is just perfect for us. (Although, I guess 11 ounces and three eggs isn’t that small!) In any case, I love this recipe!
It’s a pretty decent sized batch! If it’s just for the two of you I’d consider cutting the recipe in half. I made the whole thing and my husband had to take most of them into work.
Umm, YES! :)
Butterscotch and chocolate! Yea! And Ritchey loves biscotti!
Gorgeous photo.
Looks amazing and I’m not even a fan of biscotti!
On another note, what is the backdrop you are using for your pics? Your white-on-white scheme is so simple and elegant.
Thank you! If you check out my FAQ or my store under the Photography section, I list the light setup I use. I bought the assorted color backdrops that match the lights, but once the white backdrop got messy I switched to a combination of large white cardboard, which you can find at craft shops like Michaels, and fabric.
Wow, thanks so much for the info. You really do keep it simple! We are about to take the plunge into a Canon Rebel TS3 per my photographer brother’s rec. I was worried about additional cost of lighting/backdrops, but seeing how beautiful your pics turn out with a simple setup is inspiring me!
Love that you mentioned Flavor Bible in your FAQ – my copy just arrived weeks ago. My nephew Kent (interviewed here: http://foodiephoria.wordpress.com/2011/11/24/gastro-gab-interview-with-kent-bui-of-the-four-seasons-biltmore-in-montecito-ca/) recommended it and I am amazed at how intuitive and useful it is. I feel like I just learned one of the inside secrets of a pro chef!
The setup really doesn’t have to be fancy, but a good camera and lens makes a ton of difference. I use a Nikon but have heard great things about the Canon Rebel. The backdrop setup came with a good stand which I still use to prop up cardboard and fabric, but when working with food I think it makes sense to keep it cheap. One glass of liquid with condensation will ruin cardboard or construction paper. But they’re so cheap to begin with that it doesn’t really matter. Most fabric stores have a section with cheap leftover yards, which is where I hunt.
And yes, The Flavor Bible is an amazing tool. If I want to look fancy all I have to do is take a standard recipe and find out what other ingredients will pair well with the main flavors.
Never tried making biscotti but love treats with my tea and coffee :)
Might give them a go when I get back on my feet !
Thanks for sharing the recipe.
This looks gorgeous, as per usual! and delicious :)
These sound great! Thanks for the recipe!
Ooh, I’m so envious of your pastry chef experience in a fine restaurant! Not only do these biscotti sound delicious, but they’re so well presented, too. :)
Eh, I learned a lot but that was about the only perk :)
You know I just love chocolate, so this Chocolate Chip Butterscotch Biscotti recipe definitely makes me excited :).
I am always looking for the perfect biscotti recipe. Some too hard. Others too soft. Still others too mealy. Will give this one a try!
That flavor combo looks amazing! I have an almond biscotti recipe I love, but I’ll have to give these a try soon!
Beautiful photo.
This looks like the perfect cookie for dunking! Plus, I’m a sucker for anything with butterscotch. :)
John just saw this recipe and is begging me to make them for him..BEGGING!.. well what can a girl do!.. c
I didn’t realize how simple these are to make. My husband is obsessed with coffe and this would be a perfect pairing.
Delicious… and yes the photography is gorgeous. I think the highlight for me is always the biscotti.. funny after a wonderful meal, but that little sweet always stands out as a special “extra”.
sounds delicious. I’ve made the same peanut butter chocolate chip biscotti for years. This looks really wonderful! I might have to make a switch in the game plan.
Oh yum, I want to try it your way!
Yum! I have never made biscotti … I now feel the need. I have a question … where do you find mini butterscotch chips?
I found them at a regular grocery store in the baking section, where you find flours, sugars, chips, etc. I go to several but I believe it was Giant. If I ever can’t find an ingredient at the store I go right online. Amazon carries 99% of the items I need.
Very nice recipe with a beautiful picture. Temptation personified.
Biscotti are my fave! These look fantastic. So glad I”ll be able to try them in time for Christmas!
Great Recipe! This is a must make! Love those sweets…
Wish I had some for my coffee right now! What a great, simple gift for the holidays.
too bad I didn’t see this post sooner! I’m heading out the door to give my friend her birthday gift. she loves biscotti’s. I suppose I could make her some just a couple days later:) Great post
Two questions: one is how sticky is slightly sticky? I made biscotti the other day from another recipe and it was almost wet. Secondly the biscotti should be kept in an airtight container? Yours look (and sound) so delicious!
I keep them in an airtight container. This dough definitely isn’t wet. It will come off on your fingers a little bit but it’s firm enough that you can roll it into logs.
hmm the one I made then maybe I used one too many eggs – I use teeny tiny eggs because they are the only ones in my supermarket that are free-range :( and the recipe asked for “large eggs” so I added one extra…and even keeping them in an airtight they lost their crunch almost overnight. Ah well, guess that gives me a good enough reason to try again – thanks !
I love the mixture of chocolate and butterscotch!
sounds fantastic! I’ve made biscotti before, but I never thought to put in some butterscotch! Thank you for the inspiration :)
I love butterscotch and I think it is totally underused in the cooking world. How long do biscotti keep? Can you freeze these and if so, is it better to freeze them cooked or uncooked?
Thanks!
The Dinner Belle for Kimberlybelle.com
You can deinifitely freeze these! I say do it once they’re cooked.
I love Biscotti! Throw in chocolate and butterscotch and you can’t go wrong. Weekend project, here I come!
this is great with a cup of tea…and it is also a great idea as a Christmas gift for my friends
Looks awesome!
Your biscotti recipe is a real winner! Yum!
Cch combined with buuterscotch in 1 cookie recipe is super!
Yum! On my list to make over Christmas :-)
The world can never have too many variations on biscotti! This is another winner!! :) beautiful photography too!
Yummy! Thanks for sharing your recipe. :)
Can’t wait to make these!
I have to try these
You are SO motivating me to try my hand at biscotti!!!