Butter Brickle Biscotti

Butter Brickle Biscotti

parchment paper
6 Tbsp unsalted butter, room temperature
2/3 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
2 large eggs
2 c. whole-wheat flour or 1 c each all-purpose and whole-wheat flours
2 cups toffee bits
Preheat oven to 350° F. Line a baking sheet that’s at least 16 inches long with parchment paper and set aside.

Beat butter and sugar in a medium bowl until smooth. Beat in baking powder, salt and vanilla. Add eggs, one at a time, beating well after each addition and scraping the bowl. Add flour and toffee bits, beating gently until well mixed. (The dough will be soft and sticky.) Scrape the dough onto center of prepared baking sheet. Wet your fingers and pat and smooth dough into a log about 14 inches long, 2 1/2 inches wide, and 3/4 inch thick. Make it as smooth and even as possible.

Bake log on center oven rack 25 minutes. Remove from oven. (The dough will have spread quite a bit.) Reduce oven temperature to 325° F. Cool 10 minutes, then spritz with water. Let rest for 5 minutes, then use a serrated knife to cut log crosswise into 3/4-inch biscotti. (The log will have a tendency to crumble a bit on top.) Use the knife to separate the biscotti so there’s space around each. Return to oven and bake until golden brown, about 30 minutes. Remove from oven and let cool on pan. Store in an airtight tin.

Makes 13 to 16 biscotti.