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.
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.

Originally published as Butter Brickle Biscotti in Holiday & Celebrations Cookbook 2006

Reviews

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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!