Butter Brickle Biscotti

Name: Butter Brickle Biscotti
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1/4 cup brown sugar, packed; 3 eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 (8 ounce) package English toffee bits or (8 ounce) package almond brickle chips

9 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar, packed
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (8 ounce) package English toffee bits or (8 ounce) package almond brickle chips

Directions

1

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.
2

Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
3

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 1/2-in. slices.
4

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.