Chocolate Chip and Toffee Brickle BiscottiPosted: January 4, 2016 | |
I like to make biscotti around Christmastime. They keep well, so I can package them with a bow and have them ready if I need a quick gift for a neighbor or to take to an appointment. They also ship well.
For the first time in many, many years, I did not make my Cranberry and Pistachio Biscotti for Christmas. I just did not get around to it. I did make a batch of Chocolate Chip and Toffee Brickle Biscotti. They were well received.
Chocolate Chip and Toffee Brickle Biscotti
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
1 teaspoon vanilla
1 1/2 cups sugar
1 cup mini chocolate chips
1/2 cup toffee bits (I use Heath Bit o’ Brickle Toffee Bits)
Heat oven to 350° F. Line two baking sheets with foil and spray with cooking spray.
Whisk together flour, baking powder, and salt in a small bowl. In a large bowl, beat butter with electric mixer until fluffy. Beat in vanilla, sugar, and eggs, adding eggs one at a time. Add flour mixture on low, beating just until blended. Stir in mini chocolate chips and toffee bits.
Divide dough in half. With lightly floured hands, shape each half into a slightly flattened log measuring 12″ X 2 1/2″. Place one log on each baking sheet. Bake 35 to 40 minutes, or until toothpick inserted in middle comes out clean. Remove from oven and cool slightly.
With a serrated knife, cut each log into 1/3″ to 1/2″ thick slices. Lay slices on baking sheets and bake 10 minutes. Flip slices and bake 10 minutes more, until crisp and dry. Transfer to a wire rack to cool completely