Butterscotch Biscotti

Butterscotch Biscotti


"I've been experimenting with biscotti recipes I make up and this one is great!"

Ingredients 1 h 5 m {{adjustedServings}} servings 141 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C) In a small saucepan, melt butter and cook over low heat until browned. Remove from heat immediately to a medium bowl.
  2. Mix the brown sugar and bourbon into the butter until smooth. Beat in the eggs one at a time, and stir in the vanilla. Combine the flour, baking powder and salt; stir into the egg mixture. Mix in the almonds and butterscotch chips. Form into 2 long loaves and place onto a cookie sheet.
  3. Bake for 15 to 20 minutes in the preheated oven, or until firm. Allow the loaves to cool on the baking sheet. When they are cool enough to handle, slice diagonally into 1/2 inch slices. Return the slices cut side up to the baking sheet and bake for 15 to 20 additional minutes, turning once, until toasted on both sides. Cool completely and store in an airtight container at room temperature.
Tips & Tricks
Gingerbread Cookies II

See how to make simple, 5-star gingerbread cookies.

Monster Cookies VI

These cookies are bursting with oats, peanut butter, and whatever else you love!


  • Note
  • This recipe is designed to work best at high altitude.
Rate recipe

Your rating


Reviews 10

  1. 12 Ratings


This recipe sounded so delicious, but it was so sticky and I found it very hard to make into loaves, also I'm wondering if the bourbon wasnt too much liquid. After they baked, cooled and baked again, half of my batch fell apart and crumbled. I'm not sure if I didnt follow something right or not but I wonder how the person who made this recipe did when she tried it out.

Marie C.

A very different texture from most biscotti. It has almost a shortbread feel to it. I used rum instead of whiskey. I cut back on the sugar just a bit. Butterscotch chips tend to make things too sweet. Used 2 eggs on the advise of others. I let the dough set in the fridg and had no trouble shaping into logs. I also allowed the logs to cool compleatly before slicing and had no problems. I will make these again because they add a nice variety to a gift platter.I may use 1-2 tsp of rum extract and omit the booze and will chop the butterscotch chips next time to avoid the intense sweet taste. You can stand your cookies upright for the second baking and cut the cooking time in half. This also eliminates any chance of breakage on the turn.


I've made biscotti before and this was by far the easier recipe. I followed the other person's suggestion to use rum and to let the batter sit in the fridge for a few minutes before shaping the loafs. I also put a layer of wax paper on the bottom of my cookie sheet and I think this made a big difference. The only thing I didn't like was that the cookies seemed a little stale by the next 24 hours and I had them in a tightly sealed container. Next time I'll just make these right before the party and not the night before. My party guests loved them!