Back to Butter Brickle Biscotti

Print Options


Card Sizes

Butter Brickle Biscotti Recipe

Butter Brickle Biscotti Recipe

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 YIELD:16 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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. Yield: about 2-1/2 dozen.

Nutritional Facts

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

Reviews for Butter Brickle Biscotti

Sort By :

Average Rating
Fizzigig User ID: 6906977 159480
Reviewed 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!"

[email protected] User ID: 2819056 93150
Reviewed Nov. 30, 2012

"I make this biscotti every year for my cookie trays. It is one of my family's favorites and someone always asks for the recipe."

maritimeukrainian User ID: 6389057 82882
Reviewed Jun. 26, 2012

"Great recipe! Thank you!"

rharkless User ID: 1200027 157542
Reviewed Dec. 20, 2010

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

frittilary User ID: 4590275 64235
Reviewed Dec. 17, 2010

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

JillAndLea User ID: 1675407 141532
Reviewed Sep. 13, 2010

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

goldenmmm User ID: 1137893 143029
Reviewed 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 User ID: 4510118 164223
Reviewed Dec. 22, 2009

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

jonidief User ID: 661695 159028
Reviewed Mar. 20, 2009

"This was really good, many compliments!"

Loading Image