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Toffee-Almond Biscotti Ingredients:

• 1½ Cups (225g) of Sifted Plain Flour
• 2/3 Cup (145g) of Caster Sugar
• ½ Cup (125g) of Softened Butter
• ½ Cup (75g) of Self-Raising Flour
• 1/3 Cup (40g) of Slivered Toasted Almonds
• 1/3 Cup (50g) of Dark Chocolate Chips
• 125g Packaged Butterscotch
• 2 Eggs

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Method:

1. Place butterscotch into your food processor or blender and process until it is very finely chopped
2. In a large mixing bowl beat together the softened butter, the caster sugar and both eggs for about I minute or until combined
3. In another mixing bowl combine the sifted plain flour, the sifted self-raising flour, the almonds, chocolate chips and finely chopped butterscotch
4. Once combined gradually add the flour mixture to the butter mixture and mix thoroughly
5. Flour a work surface and knead the dough for 30 seconds or until it becomes smooth
6. Divide the dough into 2 halves
7. Shape each half into 20cm x 7cm (8¼” x 2¾”) logs
8. Place logs onto a baking paper lined baking tray and refrigerate for 1 hour
9. Preheat oven to 1800C
10. Once dough logs have refrigerated place them into a preheated oven and bake at 1800C for 30 – 35 minutes or until lightly browned
11. Remove logs from oven and let cool for 15 minutes
12. After cooling transfer each log in turn to a cutting board and with a serrated knife cut each log diagonally into 12 slices
13. Place each slice cut-side down onto baking paper lined baking trays
14. Transfer slices to preheated oven and bake at 1800C for 15 – 20 minutes or until golden brown. Remember to turn once halfway through cooking
15. Once cooked remove from oven and allow the toffee-almond biscotti slices to cool (still on the baking trays) for 5 minutes before transferring to wire racks to finish cooling
16. When cooled completely transfer the finished toffee-almond biscotti slices to an airtight container to await consumption

Yield:

These portions will yield around 2 dozen scrumptious toffee-almond biscotti slices

Serving:

Serve as an anytime snack or accompanied by a beverage of your choosing (milk drinks are always great). They also make a great addition to a lunch box.

Toffee-almond biscotti also goes down well when served for desert. Everyone at our place just loves rewarmed toffee-almond biscotti slices accompanied by a serving of tropical fruit salad smothered in vanilla custard and topped with a couple of scoops of ice cream and a sprinkling or hundreds and thousands