Of course, Torani is the perfect addition to any coffee or hot chocolate recipe, but I wanted to use it for something a little different and fun! That is why my daughter and I made some Chestnut Praline “Boo-scotti”!
Here is what you need to make it:
- 1/4 cup vegetable oil
- 1/4 cup Torani Chestnut Praline Syrup
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 3 large eggs
- 1 TBS baking powder
- 1 TBS almond or vanilla extract
- a pinch of salt
- 3 1/4 cups of all-purpose flour
- a handful of mini chocolate chips (optional)
Here is how you make it:
Preheat your oven to 375 degrees.
Combine the sugars, eggs, syrup, oil and extract into a bow and combine. Once that is mixed, add in your flour, salt and baking powder. When the dough is combined, you can add in the chocolate chips, if you want, but reserve some for your decorations!
Separate dough in half and shape into two logs on a greased cookie sheet, press them down with your fingers until they are about 1/2 an inch high.
Bake, at 375 degrees, for 25 to 30 minutes. They should be slightly golden on top. Place on a rack and let them cool enough to handle them.
Once the “Boo-scotti” is cool enough, slice the biscotti into 1/2 inch slices and place bake on the baking sheet. Bake them again for 5-6 minutes.
While they are baking, melt some white chocolate chips or some white candy melts at 30 second intervals in the microwave. Dip the baked biscotti on one side and lay flat.
Turn this baked biscotti recipe into “Boo-scotti” by adding a few mini chocolate chips to make the spooky faces!
Enjoy your Chestnut Praline “Boo-scotti” with your favorite coffee or hot chocolate recipe!Start your #Halloween off right with this fun 'BOO-scotti' recipe! #AToraniHalloween #ADClick To Tweet