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Butter Brickle Biscotti

 Butter Brickle Biscotti
These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen.
16 ServingsPrep: 20 min. + chilling Bake: 50 min. + cooling


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


  • 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.

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Butter Brickle Biscotti (continued)

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.