Chocolate Chip and Toffee Brickle Biscotti

Chocolate Chip and Toffee Brickle Biscotti

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.

Chocolate Chip and Toffee Brickle Biscotti (gift)

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
4 eggs
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

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2 Comments on “Chocolate Chip and Toffee Brickle Biscotti”

  1. Sheryl says:

    These look like they’d be perfect to have with a cup of coffee on a cold winter day.


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