Memories of Italy : Triple Chocolate Toffee Biscotti

I haven't done a baking or recipe post in ages.  Which I think is kind of funny because I cook and bake all the time! In fact, when it comes to baking, I bake 2-3 times a week and I usually take pictures of what I have made! 

 

Like everyone else who has access to BBC, I've been loving every minute of the this season's Great British Bake-off.  Last week's theme was Biscuits, or Cookies, as we call them on THIS side of the pond. 

We returned from a trip to Italy less than a month ago and my hubby and I are still raving about all of the food we consumed there.

 

(If you want to read an earlier post strictly about the Italian food we ate on our vacation, CLICK HERE.

 

 

So, in homage to our recent trip abroad, I picked Biscotti as my "Bake of the Week."

 

The Recipe

 

300g or 2 cup all-purpose flour

1  1/2 tsp baking powder

1  1/2 tsp salt

100g or 1/2 cup brown sugar

40g or 2 tbsp. cocoa powder

40g or 2 tbsp. golden/corn syrup

3 tbsp. oil

2 eggs

 2 tsp milk

1 tsp vanilla

2/3 cup of chocolate chips

1/2 cup Skor baking bits

 

 

 

1. Combine all dry ingredients in a large bowl.

 

2. Whisk together syrup, oil, eggs, milk and vanilla in another bowl.

 

3.  Combine the 2 mixtures in the larger of the two bowls, stirring until no dry flour mixture can be seen. 

 

 

 

4.  Stir in the chocolate chips and Skor bits until combined. 

 

5.  Bring the dough together into a ball, wrap in cling-wrap and refrigerate for one hour. 

 

6.  Preheat oven to 300 degrees F or 150 degrees C.    

 

7.  Transfer dough to a parchment covered baking sheet.  Lightly roll the dough into a log about 2 1/2 inches wide, and 1 inch high.

 

8. Place into the oven and bake for about 30 minutes, or until the top is hardened, and when tapped, feels sturdy inside.

 

9. Remove from oven.  Cool for 30 minutes.

 

10.  Cut the baked bar into 1cm (1/2 inch) wide pieces.  Rearrange these pieces on their cut sides on  the cookie sheet and bake for an additional 30 minutes, turning over once at the halfway point.

 To add the third layer of chocolate, I melted 1/3 cup of white baking chocolate.  My plan was to drizzle it gently over the twice-baked cookies for a light, stripey effect. 

This went well until my decorating bag popped open at the tip end and flooded my cookies with white goo!!

 

See below:

 



 

 

Oh well.  And as my daughter said,"Don't worry Mommy.  More chocolate is ALWAYS better than less!" 

 

That girl was speaking truth!

 

I am linking up with Amanda at Rhyme and Ribbons for her weekly GBBO baking link-up. 

 

Happy Baking  Everyone!!

 

 

XOXOXO

 

Bronwyn