Best 3 Toffee Biscotti Recipes

TOFFEE ALMOND BISCOTTI RECIPE - (4.2/5)

Steps:

• Preheat oven to 300 degrees F. Line cookie sheet with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, salt, sugar, almonds, and toffee bits; set aside. In a large bowl, beat together eggs, Amaretto, and vanilla extract with an electric mixer. Mix in dry ingredients with eggs, mix until combined. Dough will be sticky, but do not add more flour. Flour surface of parchment paper lined cookie sheet, roll dough out on surface into a log about 3 inches in diameter. Bake about 50 minutes, or until firm and dry. Remove from oven and let cool for 10 minutes. Use a serrated knife and cut into 1/2-inch slices. Lay slices cut side down on cookie sheet and return to even for 20 minutes. Remove from oven and turn slices over and bake another 20 minutes. After removing from oven, cookies will dry as they cool. Nutritional Facts for Toffee Almond Biscotti Serving Size: 1 (691 g) Servings Per Recipe: 1 Calories 99.1 Calories from Fat 21 Total Fat 2.3 g Saturated Fat 0.3 g Cholesterol 23.2 mg Sodium 36.4 mg Total Carbohydrate 17.1 g Dietary Fiber 0.6 g Sugars 8.5 g Protein 2.5 g .

TOFFEE BISCOTTI

Steps:

• Preheat the oven to 350. Cream the butter and sugar in a bowl untill smooth, add the two eggs and vanilla and beat. Add mthe dry ingredients with the creamed mixture. When mixed add toffee bits. Divide the dough into two portions. Shape into a 1 1/2" log and about 12" in length. Flatten to less than 1". Bake for 25 minutes or until light brown. Remove from the oven and cool for 10 minutes. Cut into 1/3" slices. Place the slices back onto a baking sheet and bake for another 5-10 mkinutes at 250. Turn over pieces and remove when light golden brown. Top with melted chocolate if desired.

TOFFEE BISCOTTI

Steps:

• In a large bowl, beat the eggs, oil, sugars and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in candy and pecans (dough will be sticky)., Divide dough in half. With lightly floured hands, shape each half on a greased baking sheet into a 12-in. x 3-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown., Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment paper-lined baking sheets. , Bake for 15 minutes or until firm. Turn and bake 5-7 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container.