2 : c Flour
1 : tb Sugar
2 : ts Baking powder
1/2 : ts Baking soda
3/4 : ts Salt
1/4 : c Cold butter
1 : Egg
2/3 : c Buttermilk
Milk : Milk for brushing tops
Sugar : Sugar for sprinkling
3 : c Flour
1/3 : c Sugar
2 : 1/ ts Baking powder
1/2 : ts Baking soda
3/4 : ts Salt
12 : tb Butter
1 : c Buttermilk
3/4 : c Currants
1 : ts Grated orange rind
-(orange : -(orange part, or zest only)
0: Preheat oven to 350 degrees
1: Line a baking sheet with parchment paper
2: In a mixing bowl, cream the oil, butter, white and brown sugars together until well blended
3: Stir in vanilla and butterscotch extracts
4: Blend in eggs
5: Mix flour, baking powder and salt together and fold into batter
6: Fold in candy bar pieces and pecans
7: Place batter on baking sheet (it will be thick and a little sticky) and form into two 8" x 3" logs, flouring hands as needed to shape dough
8: Bake until set, about 25 minutes
9: Cool for 15 minutes before transferring to a board
10: Slice in 3/4" diagonal strips and place back on baking sheet
11: Bake on one side about 12 minutes; turn over and bake other side about 5 minutes
12: Cool well
13: * Any chocolate-covered brittle toffee bar may be used
14: Coarse pieces work better than "Heath Bar Chips," which are too small
15: Use Heath bar chunks, chopped Toblerone bars, Snickers, or any chocolate covered toffee bar for a decadent caramel-flavored treat
16: Yield: 36-48 biscotti
17: Per serving: 500 Calories; 35g Fat (64% calories from fat); 23g Protein; 22g Carbohydrate; 130mg Cholesterol; 1053mg Sodium Posted to recipelu-digest Volume 01 Number 386 by P&S Gruenwald <sitm@ne
18: infi
19: net> on Dec 19, 1997