Brown Sugar & Butterscotch Biscotti

I told you this biscotti recipe was a great one! Here is another version, just switch out the white sugar for brown sugar and the chocolate chips for butterscotch....you won't be disappointed. 

You will need:

  • 2 large eggs
  • 1/3 cup brown sugar
  • 3 teaspoons vanilla extract
  • 1 1/4 cup gluten free flour blend
  • 1 teaspoon xanthan gum (omit if your blend already has it)
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butterscotch chips

Pre-heat oven to 350, line a baking sheet with parchment paper or silicon mats.

Beat eggs, sugar and vanilla together until well combined. 

Add in your flour, xanthan gum (remember, skip this if your flour already contains it), baking powder and salt. Beat to combine. It will come together and be very sticky!

Toss your butterscotch chips in a little flour (this will make sure they "stick" in the dough and wont sink to the bottom of your loaf when you bake). 

Stir your chips into your dough. Make sure they are evenly distributed. 

Coat your hands with flour and turn the dough out onto another lightly floured surface. Remember, this dough is STICKY! 

Pat your loaf into about 1 inch thick, 4-5 inches wide and 7 inches long. (It's not an exact science, if you are familiar with the usual shape of biscotti, you'll get the idea). Re-coat your hands with flour as needed. Once done, transfer to prepared baking tray.

Bake in oven for 20-25 minutes. Until the loaf has puffed up a bit and is golden brown. Your butterscotch chips may have melted and left caramelized bits around the loaf, but that is ok! It will be a bit soft still, biscotti gets its crunch from the double baking process. 

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Remove from oven and let cool completely. Reduce oven temp to 300. 

Once the loaf has cooled, use a sharp bread knife to slice the loaf into 1/4-1/2 inch slices. Arrange on the baking tray and bake for 10 minutes, flip them (so both sides are perfectly crisp!) and then bake for another 10-15 minutes. Until nicely golden brown and firm to the touch. 

Let cool and then enjoy! 

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