Butter Brickle Biscotti
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
Reviews
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!
Great recipe! Thank you!
Very good - definitely will make again. I plan to give some of these away as Christmas gifts.
Simple to make, and friends raved about how wonderful these were.
Delicious! I liked the cake-like consistency (pre-toasting) as much as the final toasted end-product.
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.
This was great! I added chopped chocolate as well to make it even better!
This was really good, many compliments!