Butter Brickle Biscotti
Recipe: #28054
September 12, 2017
Categories: Desserts, Cookies, Pan, Christmas, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
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Ingredients
Nutritional
- Serving Size: 1 (35.1 g)
- Calories 141.4
- Total Fat - 6.2 g
- Saturated Fat - 3.6 g
- Cholesterol - 33 mg
- Sodium - 102.8 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 0.4 g
- Sugars - 9.6 g
- Protein - 2.3 g
- Calcium - 28.6 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large bowl, cream butter and sugars until light and fluffy.
Step 2
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Step 3
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
Step 4
Divide dough in half.
Step 5
On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle.
Step 6
Cover and refrigerate for 30 minutes.
Step 7
Bake at 350° for 30-35 minutes or until golden brown.
Step 8
Cool for 10 minutes.
Step 9
Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Step 10
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once.
Step 11
Remove to wire racks to cool. Store in an airtight container.
Tips
No special items needed.