Butter Brickle Biscotti Recipe
These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen.—Darlene Brenden, Salem, Oregon
- 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
- 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.
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.
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