Posted by: Schmitty 08-05-99 3:00 AM
Butterscotch Heath Bar Biscotti
6 tablespoons unsalted butter, melted
6 tablespoons oil
1/2 cup white sugar
1/4 cup light brown sugar
1 1/2 teaspoons vanilla
1 teaspoon butterscotch extract
3 eggs lightly beaten
3 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups Heath Bar, coarsely chopped
1/2 cup whole pecans
Preheat oven to 350 degrees.
Line large baking sheet with parchment paper.
In mixing bowl, cream oil, butter, white and brown sugars together until well blended.
Stir in vanilla and butterscotch extracts.
Blend in eggs.
Mix flour, baking powder and salt together and fold into batter.
Fold in candy bar pieces and pecans.
Place batter on baking sheet (it will be thick and a little sticky) and form into two 8 x 3 inch logs, flouring hands as needed to shape dough.
Bake until set, about 25 minutes.
Cool fifteen minutes before transferring to a board. Slice in 3/4 inch diagonal strips and place back on baking sheet.
Bake on one side and 12 minutes, turn and bake other side about 5 minutes. Cool well.
Yield 36 to 48 Biscotti