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Toffee Biscotti

Yield 2-1/2 dozen (serving size: 1 biscotto)
Baking biscotti twice give them a nice crunch and the texture necessary to stand up to dunking. Be careful to spoon the flour into the measuring cup; it'll give you a more accurate measure and a better end product.

Ingredients

  • 2-3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup almond toffee bits (such as Hershey's Heath Bits O' Brickle)
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Cooking spray

Nutrition Information

  • calories 103
  • caloriesfromfat 22 %
  • fat 2.5 g
  • satfat 0.8 g
  • monofat 0.7 g
  • polyfat 0.9 g
  • protein 1.8 g
  • carbohydrate 18.2 g
  • fiber 0.3 g
  • cholesterol 23 mg
  • iron 0.7 mg
  • sodium 62 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 350 degrees.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.

  3. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.