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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
  • Total Time
    Prep: 20 min. + chilling Bake: 50 min. + cooling
  • Makes
    about 2-1/2 dozen


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 3 large 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


  • 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-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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  • 7833louis
    Feb 1, 2021

    Absolutely delicious! Thanks for sharing.

  • cwindlab
    Sep 8, 2020

    These are always a winner, everyone loves them. They are my go to baking gift.

  • 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!

  • Dbeckham63
    Nov 30, 2012

    No comment left

  • 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.