Butter Brickle Biscotti
Butter Brickle Biscotti Image

Butter Brickle Biscotti

Biscotti is a twice-baked Italian cookie that is crunchy and perfect for dipping into coffee.

48
cookies
35 min
PREP TIME
1 hr 30 min
TOTAL TIME

Ingredients

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter softened

3 large Land O Lakes® Eggs

1 teaspoon almond extract

1 cup toffee bits

 

6 ounces anilla or chocolate-flavored candy coating (almond bark)

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Combine flour, baking powder and cinnamon in medium bowl until well mixed; set aside.

  3. STEP 3

    Combine brown sugar and butter in large bowl; beat at medium speed until creamy. Add eggs and almond extract; continue beating until well mixed. Add flour mixture and toffee bits; beat at low speed until well mixed.

  4. STEP 4

    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.

  5. STEP 5

    Bake 15-16 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.

  6. STEP 6

    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.

  7. STEP 7

    Meanwhile, place waxed paper onto flat surface; top with wire cooling racks. Remove biscotti to cooling racks. Cool completely.

  8. STEP 8

    Place candy coating in small microwave-safe bowl; microwave on HIGH (100% power), stirring often, 60-90 seconds. Stir until smooth. Drizzle cookies with melted candy coating.

Tip #1

- 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.

Tip #2

- Line cookie sheets with parchment paper for easy cleanup.

Tip #3

- For a sugary coating, omit candy coating. Brush loaves with beaten egg white before baking; sprinkle with raw sugar. Bake as directed.

Nutrition

110Calories
5Fat (mg)
20Cholesterol (mg)
65Sodium (mg)
15Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

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  December 26, 2010

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!

— says notes4words
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