Toffee Almond Biscotti
Delightfully crisp and impossibly indulgent, these Toffee Almond Biscotti bring together classic Italian elegance with irresistible caramel sweetness. Featuring toasted almonds and crunchy toffee bits folded into a buttery, vanilla-scented dough, this twice-baked treat achieves the perfect balance of nutty richness and sweet decadence. The biscotti’s golden hue and satisfying crunch make them ideal for dunking into coffee or gifting during the holiday season. With simple steps and pantry-friendly ingredients, this recipe transforms into 24 beautifully crisp cookies that stay fresh for days. Whether you’re a fan of homemade baked goods or looking to elevate your snack game, these toffee-infused almond biscotti promise unforgettable flavor in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract
- 3 large Eggs
- 1 cup Chopped almonds (toasted)
- 0.75 cup Toffee bits
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract, almond extract, and eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chopped almonds and toffee bits until evenly distributed.
Divide the dough in half and shape each half into a log about 12 inches long and 3 inches wide. Place the logs on the prepared baking sheet, spacing them a few inches apart as they will spread.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and allow them to cool for 10-15 minutes. Reduce the oven temperature to 325°F (160°C).
Using a sharp serrated knife, slice the logs into 1/2-inch thick slices. Place the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for another 10 minutes. Flip the biscotti over and bake for an additional 10 minutes, or until they are golden and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
4140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 576.8 g | 210% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 313.8 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 561 mg | 43% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1470 mg | 31% | |
*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.
