These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen.—Darlene Brenden, Salem, Oregon
Butter Brickle Biscotti
Butter Brickle Biscotti
Prep Time
20 min
Cook Time
50 min
Yield
about 2-1/2 dozen
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 package (8 ounces) milk chocolate English toffee bits
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 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-lined baking sheet, shape each portion into a 10x2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
- Bake 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 until golden brown, 20-24 minutes, turning once. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 cookie: 141 calories, 6g fat (3g saturated fat), 29mg cholesterol, 109mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 2g protein.
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