This weekend I’ve been playing with a new kitchen toy – a machine that grinds wheat into flour. It’s a lot of fun and I’ll tell you more about it later, but first I want to feature a few recipes that I’ve used with my freshly milled whole wheat flour. This biscotti recipe is from the King Arthur Flour Whole Grain Baking Book. It had been a while since I’d used the book, but now that I have a grain mill I plan to keep the book in the kitchen where it belongs. While I’m not exactly a health nut, I really enjoy the taste and texture of different types of flour, and in this case, was curious how wheat flour would taste in a toffee studded biscotti. The best I can describe this cookie is that it’s like taking a Heath Bar, removing the chocolate, adding a little wheat and turning it into biscotti. Who knew that wheat and toffee were such a good combo? Oh, the KA people. Of course. Anyway, I wish I’d tried this recipe sooner because the cookies are rich, sweet and kind of addictive (even though I think I overbaked mine a little).
Butter Brickle Biscotti
6 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup toffee bits
Preheat oven to 350 degrees F.
In a large mixing bowl, beat together the butter and sugar. Beat in the baking powder and salt, then add eggs one at a time, beating until well mixed. Beat in the vanilla. Add the flour and stir until it’s incorporated, then stir in the toffee bits. Scoop the dough onto a parchment lined baking sheet and shape into a 14″ long by 2 1/2″ wide log. Using wet fingertips, shape the dough as smoothly as possible.
Place in the oven and bake until the top feels firm – about 25 minutes. Remove the pan from the oven and reduce the temperature to 325 degrees F. Let cool for 15 minutes, then lightly spritz the log with water – then let sit for 5 more minutes. Use a serrated knife to cut the log into 3/4″ thick diagonal slices. The logs are delicate, so be careful.
Place the sliced pieces upright back on the baking sheet and return it to the oven. Bake until the biscotti are a light golden – about 25-30 more minutes. Remove and place on a wire rack to cool completely. Makes about 21.