Toffee Biscotti
Prep
20 mins
Cook
35 mins
Servings
12
Difficulty
Easy
A crunchy, sweet Italian biscotti perfect for dunking in your favorite hot beverage.
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.
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