Butter Brickle Biscotti
Indulge in the irresistible crunch of Butter Brickle Biscotti, a delightful twist on the classic Italian cookie. This recipe combines buttery, caramelized toffee bits with a nutty optional hint of chopped almonds, creating a perfect balance of sweetness and texture. Ideal for dunking into coffee or tea, these twice-baked treats are golden and crisp on the outside with a satisfyingly tender bite. With only 15 minutes of prep time, you can easily whip up these biscotti for a special brunch, a homemade gift, or simply to elevate your snack break. Whether you savor them plain or pair them with your favorite beverage, each bite of Butter Brickle Biscotti is a taste of bakery-style perfection right from your own oven!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 cups Unsalted butter
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cups Butter brickle toffee bits
- 0.5 cups Chopped almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, and salt.
Cut the butter into small cubes and mix it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the eggs and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until a soft dough forms. If the dough is too dry, add a teaspoon of water at a time until it holds together.
Gently fold in the butter brickle toffee bits and chopped almonds (if using) until evenly distributed.
Divide the dough in half and shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs at least 2 inches apart on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and let cool for 10 minutes.
Using a sharp serrated knife, slice each log diagonally into 1/2-inch slices. Lay the slices cut side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip the slices and bake for another 10 minutes, or until crisp and golden all over.
Remove from the oven and cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 16.6 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
