Bacon Ferrero Rocher Biscotti
 
 
Crispy, crumbly biscotti with chunks of Ferrero Rocher chocolates and bacon. The perfect sweet and savory combination. Divine when dipped in your morning coffee!
Author:
Serves: about 32 biscotti
Ingredients
  • 20 Ferrero Rocher chocolates
  • 12 strips bacon
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 egg white
  • Chocolate, melted, for drizzle (optional)
Instructions
  1. Fill a heavy duty ziploc bag with the Ferrero Rochers, and place in the refrigerator for 30 minutes or so. (Chilling these chocolates will keep them from melting when you crush them into pieces.)
  2. Preheat oven to 450°F. Line a baking tray with aluminum foil and top with a wire rack. Lay the bacon strips on the wire rack; bake for 15-20 minutes until cooked and crispy. Transfer to a paper towel-lined plate and let cool, patting off any remaining grease. Once cooled, crumble the bacon into large bits and pieces.
  3. Lower the oven temperature to 325°F.
  4. Remove the bag of Ferrero Rochers from the fridge and use your fist to smash into large pieces. Don't pulverize them -you want large pieces.
  5. In a small bowl, mix together the flour, baking powder and salt; set aside.
  6. In a large mixing bowl, beat together butter and sugar until fluffy. Add in eggs (not the egg white) and vanilla and beat until well combined. Add flour mixture to butter mixture in 2 additions, mixing after each addition until just combined. Stir in bacon bits and Ferrero Rocher pieces. At this point, the dough will be a bit crumbly, but that's okay! Transfer the dough to a lightly floured surface and gently mold with your hands until the dough sticks together. It won't be perfectly smooth, but it should hold it's shape.
  7. Divide the dough in half and shape each half into a 12x5-inch rectangle. Place 2 inches apart on a parchment-lined baking sheet; press to flatten slightly.
  8. Liberally brush the egg white over the tops of biscotti. Bake for about 30 minutes until lightly golden and just firm to the touch. Let cool on pan for 10 minutes.
  9. Transfer logs to a cutting board. Using a chef's knife, cut diagonally (at about a 45° angle) into ½-inch slices. Stand each piece up on it's edge and place back on the baking sheet. Bake at 300° for another 30-35 minutes until dry and browned. Let cool completely.
  10. Optional: drizzle melted chocolate over the tops of the biscotti. Let sit for 10 minutes to set the chocolate.
  11. Store in an airtight container for up to a week.
Recipe by Port and Fin at https://portandfin.com/bacon-ferrero-rocher-biscotti/