Ferrero Rocher are a popular Christmas treat, and biscotti are a popular recipe to make during the holidays. Homemade biscotti are also a great gift, so this recipe combines these holiday traditions in one amazing recipe. We were blown away by this recipe from Portandfin.com. Bloggers Chelsea and Finn must be mad geniuses to have thought up this incredible combination of sweet and savory ingredients. Grab a pack of Ferrero Rocher at the store then whip up a batch of these Bacon Ferrero Rocher Biscotti. Whether or not you gift them to someone or eat them all yourself is entirely up to you! Follow Portandfin.com on Facebook, Instagram, Pinterest and Twitter for more great recipes.
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 its 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 half-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.