Butter Brickle Biscotti

Name: Butter Brickle Biscotti
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: about 2-1/2 dozen.
Cuisine: Asian Desserts, Asian Recipes, Indian Recipes, Italian Desserts, Italian Recipes
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

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

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.

Nutrition Facts

2 each: 263 calories, 12g fat (6g saturated fat), 60mg cholesterol, 239mg sodium, 36g carbohydrate (18g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:

LusZoo1

Dec 18, 2019

I make these every year. So good on their own or dipped in coffee or Port!
Fizzigig

Jan 25, 2013

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!
maritimeukrainian

Jun 26, 2012

Great recipe! Thank you!
rharkless

Dec 20, 2010

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

Dec 17, 2010

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

Sep 13, 2010

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

Jun 20, 2010

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.
smartee15

Dec 22, 2009

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

Mar 20, 2009

This was really good, many compliments!