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Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio
- 2 1/2 cups all-purpose flour
- 3/4 cup white cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 (1.4-oz.) milk chocolate-covered buttery toffee candy bars, cut into small chunks
- 1 (5-oz.) milk chocolate candy bar, cut into small chunks
- 1/2 cup butter, softened
- 1 cup DOMINO Granulated Sugar
- 2 large eggs
- 3 tablespoons hazelnut liqueur
Bake: 25 Minutes
Stand: 1 Hour
- Preheat oven to 350°. Stir together first 4 ingredients in a bowl. Stir in candy bar chunks.
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until blended and stopping to scrape down sides as needed. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture (1 cup at a time) alternately with liqueur (1 Tbsp. at a time). Beat until blended after each addition.
- Divide dough in half. Roll each dough half into a 16-inch-long log, and place on a greased baking sheet. Flatten each log to 3/4-inch thickness. (Dough will be soft and sticky.)
- Bake at 350° for 20 to 25 minutes or just until golden. Remove baked logs, keeping oven on.
- Cut each log crosswise into 3 equal sections. Transfer each section to a cutting board, and cut into 1/2-inch-thick slices, wiping knife clean after every 2 cuts. Transfer biscotti to baking sheet, cut sides up.
- Turn oven off. Let biscotti stand in oven, with door closed, 1 hour.
- Note: For testing purposes only, we used Hershey's Skor Bars for milk chocolate-covered buttery toffee candy bars, Hershey's Symphony Bars for milk chocolate candy bars, and Frangelico for hazelnut liqueur.