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Biscotti is a twice-baked Italian cookie that is crunchy and perfect for dipping into coffee.
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.
Dietary Fiber: 0g
I love biscotti, and these have an amazing flavor. I omitted the toffee and put in 1 cup of toasted hazelnuts, and am ready to drizzle them with chocolate. Yum!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3056
© 2014 Land O'Lakes, Inc.
I have a thing for peppermint and chocolate. Especially once the holidays roll around. I feel like it’s only acceptable to make chocolate mint treats during the holiday season, so maybe that makes it even more exciting.
Bring the bold flavors of
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I have a thing for peppermint and chocolate. Especially once the holidays roll around. I feel like it’s only acceptable to make chocolate mint treats during the holiday season, so maybe that makes it even more exciting. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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