Butter Brickle Biscotti

Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 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-lined baking sheet, shape each portion into a 10x2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
3. Bake 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 until golden brown, 20-24 minutes, turning once. Remove to wire racks to cool. Store in an airtight container.