Butter Brickle Biscotti
Biscotti is a twice-baked Italian cookie that is crunchy and perfect for dipping into coffee.
35 min.prep time
4 dozen cookies
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup firmly packed brown sugar
1 teaspoon almond extract
1 cup toffee bits
6 ounces vanilla or chocolate-flavored candy coating (almond bark)
Heat oven to 325°F. Combine flour, baking powder and cinnamon in medium bowl until well mixed; set aside.
Combine brown sugar and butter in large bowl; beat at medium speed until creamy. Add eggs and almond extract; continue beating until well mixed. Reduce speed to low; add flour mixture and toffee bits. Beat until well mixed.
Place dough onto waxed paper; divide into fourths. With lightly floured hands, shape each into 9x1 1/2-inch log. Place logs, 3 inches apart, onto lightly greased large cookie sheet.
Bake for 15 to 16 minutes or until tops are cracked and golden brown. Remove from oven; reduce oven temperature to 300°F. Cool logs 10 minutes on cookie sheet.
Carefully remove logs to cutting surface. Cut into 1/2-inch diagonal slices with sharp knife. (Discard ends.) Arrange pieces on same cookie sheet, cut-side down. Continue baking for 15 to 20 minutes, turning once, or until cookies are golden brown and crisp on both sides.
Meanwhile, place waxed paper onto flat surface; top with wire cooling racks. Remove biscotti to cooling racks. Cool completely.
Place candy coating in small microwave-safe bowl; microwave on HIGH (100% power), stirring often, for 60 to 90 seconds. Stir until smooth. Drizzle cookies with melted candy coating.
- Toffee bits are available in milk chocolate or plain and are available in the baking aisle. You can use either type in these crunchy biscotti.
- Line cookie sheets with parchment paper for easy cleanup.
- For a sugary coating, omit candy coating. Brush loaves with beaten egg white before baking; sprinkle with raw sugar. Bake as directed.