Toffee Biscotti

recipe
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.

Yield:

2-1/2 dozen (serving size: 1 biscotto)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

July 2010
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