Butter Brickle Biscotti


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Serves 16 servings | Prep Time 20 minutes + chilling | Cook Time 50 minutes + cooling

Why I Love This Recipe

These twice-baked toffee cookies are a must with coffee at Christmastime. They also make a a great gift from the kitchen when several slices are wrapped in plastic wrap and tucked into a pretty mug.


Ingredients You'll Need

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips


Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.


Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.


Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.


Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container.


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