Toffee Biscotti
Prep
20 mins
Cook
35 mins
Servings
12
Difficulty
Easy
Toffee Biscotti is a crunchy twice baked Italian biscuit loaded with toffee bits. Made with flour, butter, both granulated and brown sugar, eggs and vanilla extract, this treat comes together in just 20 minutes of preparation followed by 35 minutes in the oven. Perfect for anyone who enjoys a crisp, flavourful biscuit that pairs well with hot drinks.
Ella x
Ingredients
- 300 gall-purpose flour
- 150 gunsalted butter(softened)
- 200 ggranulated sugar
- 100 gbrown sugar
- 2 egglarge eggs
- 250 gtoffee bits
- 10 gbaking powder
- 5 gsalt
- 1 mLvanilla extract(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use parchment paper to prevent the biscotti from sticking.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Whisking the dry ingredients helps ensure they are evenly distributed.
- 3
In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy.
Tip: Use room temperature butter for the best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract if using.
Tip: Make sure to scrape down the sides of the bowl to ensure all ingredients are well combined.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Stop mixing as soon as the ingredients are combined. Overmixing can lead to tough biscotti.
- 6
Stir in the toffee bits.
Tip: Use a rubber spatula to gently fold in the toffee bits to prevent breakage.
- 7
Divide the dough in half and shape each half into a log about 20cm long and 5cm wide.
Tip: Use a ruler or straight edge to help shape the dough logs.
- 8
Place the logs on the prepared baking sheet, leaving about 10cm of space between each log.
Tip: Make sure the logs are not touching each other to prevent them from sticking together.
- 9
Bake for 20 minutes, then reduce the oven temperature to 150°C (300°F) and continue baking for an additional 15 minutes.
Tip: Rotate the baking sheet halfway through the baking time to ensure even baking.
- 10
Remove the biscotti from the oven and let them cool on the baking sheet for 10 minutes.
Tip: This allows the biscotti to set and makes them easier to handle.
- 11
Transfer the biscotti to a wire rack to cool completely.
Tip: Allow the biscotti to cool completely before storing them in an airtight container.
- 12
Once the biscotti are cool, slice them into 1cm thick slices and serve.
Tip: Store the biscotti in an airtight container for up to 5 days.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Jam lattice tart
This jam lattice tart is one of my go to desserts when I want something impressive but don't want to spend all day in the kitchen. With just 70 minutes from start to table, it's genuinely simple to pull together, especially if you use a shop bought pastry block like I do. The beautiful lattice pattern looks so fancy, but honestly it takes no skill at all. I love using fresh berries here because they're packed with antioxidants and add such vibrant colour alongside the jam. The cream on top makes it feel extra special, and the whole thing comes together with minimal fuss. It's my favorite way to show off berries when they're at their best.
Sweet & spicy lamb flatbreads
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes genuinely impressive. Spiced lamb mince gets layered onto soft, pillowy flatbreads with roasted vegetables and a hit of sweetness from sour cherries that keeps everything balanced and interesting. The Lebanese spice blend does all the heavy lifting for flavor, so there's minimal fuss involved. Plus, lamb is packed with iron and B vitamins, making this meal as nourishing as it is delicious. Your friends will think you've spent hours in the kitchen, but really you've got dinner on the table in forty five minutes flat.
Peach melba tatin
This is my favorite way to reinvent a classic dessert. By combining the elegance of Peach Melba with a show stopping tatin, you get a dessert that looks fancy but comes together in just over an hour. Peaches are wonderfully low in calories and packed with vitamin C, so you can feel good about indulging. The beauty of this recipe is that most home cooks already have puff pastry in the freezer, making it incredibly practical for unexpected guests. Caramelized peaches paired with tart raspberries and creamy vanilla ice cream create pure magic on the plate.
Reviews
Sign in to write a review.