Butter Brickle Biscotti

30
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In


""

Original recipe yields 30 servings
OK

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 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 & Variations


No special items needed.

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