Buttery Toffee Biscotti
These twice-baked biscotti have a delightful crunch from the toffee bits and a rich, buttery flavor that pairs perfectly with coffee or tea. The crunchy exterior gives way to a soft, tender interior, making them a delightful treat.
Instructions
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1
Preheat the oven to 350°F. In a large bowl, cream the butter and sugars until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
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2
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the toffee bits.
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3
Divide the dough in half and shape each portion into a 10x2.5-inch rectangle on a parchment-lined baking sheet. Refrigerate for 30 minutes.
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4
Bake the dough rectangles for 30-35 minutes, or until golden brown. Allow to cool for 10 minutes, then transfer to a cutting board and slice diagonally into 1/2-inch thick slices.
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5
Arrange the biscotti slices cut-side down on ungreased baking sheets. Bake for 20-24 minutes, turning once, until golden brown. Transfer to wire racks to cool completely. Store in an airtight container.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
