Biscotti is a twice-baked Italian cookie that is crunchy and perfect for dipping into coffee.
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3 cups all-purpose flour
2 12 teaspoons baking powder
12 teaspoon ground cinnamon
1 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon almond extract
1 cup toffee bits
6 ounces vanilla or chocolate-flavored candy coating (almond bark)
STEP 1
Heat oven to 325°F.
STEP 2
Combine flour, baking powder and cinnamon in medium bowl until well mixed; set aside.
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.
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.
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.
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 15-20 minutes, turning once, or until cookies are golden brown and crisp on both sides.
STEP 7
Meanwhile, place waxed paper onto flat surface; top with wire cooling racks. Remove biscotti to cooling racks. Cool completely.
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.
Toffee bits are available in milk chocolate or plain and can be found in the baking aisle. You can use either type in these crunchy biscotti.
- 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.
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.
For a sugary coating, omit candy coating. Brush loaves with beaten egg white before baking; sprinkle with raw sugar. Bake as directed.
