12/05/2018 Butter Brickle Biscotti
Butter Brickle Biscotti
Recipe Courtesy of Cindy Schumacher
½ cup butter, softened
½ cup sugar
¼ cup packed brown sugar
2 tsp. vanilla extract
3 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 pkg. (8 oz.) English toffee bits or almond brickle chips
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.\
Dive dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10 X 2 ½ inch rectangle. Cover and refrigerate for 30 minutes.
Bake at 350 for 30-35 minutes or until golden brown. Cool for 10 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into ½ inch slices.
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield about 2½ dozen.