CANDY CORN BISCOTTI
CANDY CORN BISCOTTI * double-baked cookies (from scratch) butterscotch, vanilla & orange
Link to Recipe
https://seasonalandholidayrecipeexchange.weebly.com/recipes/candy-corn-biscotti-butterscotch-vanilla-orange-twice-baked-cookies
Recipe
CANDY CORN BISCOTTI
1/2 cup (1 stick) butter, softened ………………….1 cup sugar
2 eggs …………………………………………………. 1 tsp vanilla extract
2-1/3 cups all-purpose flour................................... 1/2 tsp. salt
1-1/4 tsp baking powder……………………………..1 TB cornstarch
ORANGE:
about 1 TB orange jello powder..............................about 1/2 tsp orange extract or essence
orange food coloring (or 2 drops EACH red and yellow)
BUTTERSCOTCH (or caramel):
about 1 TB butterscotch instant pudding powder ~ if you don't have that you can add some butterscotch or caramel ice cream topping (about 2 tsp.), but you'll need to add a little more flour or cornstarch then.
1-2 drops brown food coloring (I found it in a box with 3 other darker colors ~ can't find it? then just 1 drop of chocolate syrup will work, but no more! you don't want it chocolate)
butterscotch or caramel extract (about 1/2 tsp)
recommend a long, serrated knife
keep a little bowl of water nearby to dip your fingers into to smooth out the dough
***
about 2 TB EACH clear corn syrup AND any vodka (clear, but flavors are fine). This will be whisked and brushed over the cooled biscotti. The alcohol will evaporate but it leaves them shiny and you can quickly add sprinkles to stick to it (I do about 5-6 at a time)
NOTE: The lines between the colors will be squiggly. If you're a perfectionist (or on Halloween Baking Championship), you can add an extra 1-2 TB flour or cornstarch to the basic batter. They'll be a little harder then, but you should be able to actually roll out each color into a log and control the lines better. I think they taste better without the extra flour and don't care about the squiggly lines.