Print Options

 
 
 Print
Butter Brickle Biscotti Recipe

Butter Brickle Biscotti Recipe

These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen.
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min. + cooling YIELD:16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.