|Chocolate Toffee Almond Biscotti|
Ok, so I have not posted in about 1 month and I apologize. With kids in baseball 3-5 days a week and trying to keep up with the normal chores after work I have hardly sat down. I wrote this recipe awhile ago and completely forgot to post it. Thank you to a former co-worker that posted on FB and kicked my butt into high gear!
I love biscotti and this is one of my favorite recipes. These crispy cookies are perfect in the morning with coffee, tea, or milk. My kids also love them as a sweet afternoon snack. I make a batch of these around the holidays and wrap them up in a pretty cellophane bag and give them as gifts. They are sweet, crunchy and addictive! They would also be delicious dipped in chocolate!
I made one large loaf for this recipe but it spread out quite a bit, so next time I will make two loaves. Also, 18 - 20 minutes of baking time is for nice and crunchy cookies. If you like them a little softer or know your oven cooks really hot decrease it by a few minutes.
2 C. flour
1 C. sugar
1 tsp. baking powder
1/8 tsp. salt
3 large eggs
2 Tbsp. vanilla extract (seems like a lot but the original recipe called for 2 Tbsp. Amaretto (which I didn't have) or 1 1/2 tsp. almond extract (which I also didn't have and am not crazy about...) plus 1 tsp. vanilla. So hence the reason I added so much vanilla. It worked perfectly the first time so that is how I do it all the time now.
3/4 C. sliced almonds
3/4 C. Heath Bar chocolate toffee pieces-in the baking aisle next to chocolate chips (I get ambitious during the holidays and make homemade chocolate covered toffee so that works too!)
|Another hour and a half,give or take, and you will be able to dunk this baby!|
- Pre-heat oven to 300 degrees F
- Very important don't skip this step or I will hunt you down...line 2 baking sheets with parchment paper, set aside. About the hunting you down thing..don't worry the clean up of the sheet pan and ruined biscotti are punishment enough!
- In a medium bowl whisk flour, sugar, baking powder, and salt
- In a large bowl beat eggs and vanilla with an electric mixer
- Mix dry ingredients with egg mixture until well combined. The dough will be sticky but don't add more flour
- Flour the surface of the parchment paper and lightly dust you hands with flour
- Roll out 1/2 of the dough and shape into 3 " wide log, repeat with other 1/2 of the dough on separate lined sheet
- Bake 45 - 50 minutes
- Cool 10 minutes
- Slice on the bias into 1/2 " pieces
- Bake cut side down another 18- 20 minutes
- Remove trays from oven and flip pieces over, bake another 18 - 20 minutes
- Cool completely