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Butter Brickle Biscotti Recipe

Butter Brickle Biscotti Recipe photo by Taste of Home

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These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen.

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Butter Brickle Biscotti Recipe

Prep: 20 min. + chilling Bake: 50 min. + cooling

Yield: 16 Servings

20 50 70

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (8 ounces) milk chocolate English toffee bits

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.

Nutritional Facts 2 cookies equals 263 calories, 12 g fat (6 g saturated fat), 60 mg cholesterol, 239 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Butter Brickle Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p67

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Reviews for Butter Brickle Biscotti

Butter Brickle Biscotti

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Reviewed on Jan. 25, 2013 by Fizzigig

Great recipe. SUPER simple. My dough came out very wet and in hindsight I should have added a little more flour because they spread more then they probably should have in the first baking. I also may cook them at a lower temperature next time because the edges were getting a little too well daone too quickly. I know that can vary ont he oven though too. I'm not an every day baker but these are so simple I wouldn't hesitate to do them again!

Reviewed on Nov. 30, 2012 by dbeckham63

I make this biscotti every year for my cookie trays. It is one of my family's favorites and someone always asks for the recipe.

Reviewed on Jun. 26, 2012 by maritimeukrainian

Great recipe! Thank you!

Reviewed on Dec. 20, 2010 by rharkless

Very good - definitely will make again. I plan to give some of these away as Christmas gifts.

Reviewed on Dec. 17, 2010 by frittilary

Simple to make, and friends raved about how wonderful these were.

Reviewed on Sep. 13, 2010 by JillAndLea

Delicious! I liked the cake-like consistency (pre-toasting) as much as the final toasted end-product.

Reviewed on Jun. 20, 2010 by goldenmmm

I made these last December and everyone raved about them! Delicious with coffee or tea. I'm making them now and going to freeze them for vacation in 3 weeks. Hope they freeze well! And they are not difficult to make.

Reviewed on Dec. 22, 2009 by smartee15

This was great! I added chopped chocolate as well to make it even better!

Reviewed on Mar. 20, 2009 by jonidief

This was really good, many compliments!