Happy Christmas to all, and to all a good night!
One last cookie recipe - just in time for Christmas.
Question: What happens when you accidentally double the amount of butter in a biscotti recipe?
Answer: Delicious, rich, buttery biscotti
It was an honest mistake. A happy accident. The recipe said 3/4 of a stick of butter and I saw 3/4 of a cup. It only dawned on me halfway through baking, which is when I started writing this. I took a look at last year's recipe and thought - only a 1/3 cup butter in this one, that's funny. Whoops.
Similar to last year, I divided the dough in half and made two varieties: Toffee and Dark Chocolate & Cranberry.
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup toffee bits
To make half Dark Chocolate & Cranberry
Divide dough in half, then add 1/3 cup toffee bits to one half of the dough, and 1/3 cup each dark chocolate chips and cranberries to the other half. Follow rest of recipe as below.
Preheat oven to 325 degrees F.
Combine flour with baking powder and salt in a medium bowl.
Cream butter with sugar in a large bowl until pale and fluffy. Beat in eggs, 1 at a time.
Stir in flour mixture until combined. Stir in dark chocolate chips and cranberries.
Gather dough together in a large ball and divide in half. Shape each half into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart on parchment paper lined cookie sheet as they will spread.
Bake in centre of oven for 20 minutes, then flip pans (bottom rack moves to top rack and vice versa). Bake for an additional 15 minutes until tops are nearly firm but golden. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Cut each diagonally into 1/2-in. slices and lay each cookie on its side. Continue baking until very firm and golden brown, about 20 more minutes. Store in an airtight container up to 1 week or freeze up to 1 month.