Toffee Cantuccini
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This recipe for toffee cantuccini has become my go to treat when I want something special without spending hours in the kitchen. The whole thing comes together in under an hour, which means you can have beautiful, crunchy twice baked cookies ready for guests or just for yourself. What I love most is how the toffee bits add such incredible depth of flavor while the eggs provide protein and help bind everything together perfectly. It's honestly one of the simplest recipes I've found that looks and tastes far more impressive than the minimal effort required. These crispy biscotti are perfect for dunking in coffee or tea, and they keep for days in an airtight container.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 125unsalted butter
- 200toffee bits
- 2eggs
- 5 mlvanilla extract
- 2 gbaking powder
- 1 gsalt
- 120 mlunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
- 4
In a separate bowl, whisk together the toffee bits, eggs, and vanilla extract.
Tip: Optional: If using toffee bits that contain nuts, make sure to choose a nut-free option.
- 5
Add the wet ingredients to the dry ingredients and mix until a dough forms.
- 6
Gradually add the unsalted milk to the dough and mix until the dough comes together in a ball.
- 7
Divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
- 8
Bake the cantuccini for 15-20 minutes, or until they are lightly golden.
Tip: Optional: Rotate the baking sheet halfway through the baking time for even baking.
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