Toffee Biscotti

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

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 22%
  • Fat: 2.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.8g
  • Carbohydrate: 18.2g
  • Fiber: 0.3g
  • Cholesterol: 23mg
  • Iron: 0.7mg
  • Sodium: 62mg
  • Calcium: 25mg

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. 1. Preheat oven to 350 degrees.
  2. 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. 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.
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