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Almond Toffee Biscotti

Almond Toffee Biscotti

Idea gallery #763
Ingredients and Supplies
  • 2 ½ cups all-purpose flour
  • ½ cup sugar
  • ½ cup firmly packed brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 large eggs
  • 1 ½ teaspoons almond extract
  • 1 teaspoon vanilla extract
  • ¾ cup slivered almonds
  • ¾ cup toffee crunch
  • milk chocolate candy coating
  • white chocolate candy coating
  • parchment paper
Preheat oven to 300ºF. Line baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, sugars, almonds, and toffee crunch; set aside. In a large bowl, beat together eggs, almond extract and vanilla extract with an electric mixer. Mix in dry ingredients and mix until combined. Dough will be sticky. Flour surface of parchment paper lined baking sheet. With floured hands, gather the dough into a ball and roll into a log about 3 inches in diameter. Bake for about 50 minutes, or until firm and dry. Remove from oven and let cool for 10 minutes. Use a serrated knife and cut into ½-inch slices. Lay slices cut side down on baking sheet and return to oven for 20 minutes. Remove from oven and turn slices over and bake another 20 minutes. After removing from oven, cookies will dry as they cool. Melt candy coating. Dip half of each biscotti in milk chocolate candy coating. Use a parchment cone with a small hole cut in the tip to drizzle white candy coating after the milk chocolate has set. Store in an airtight container. Makes 24 biscotti.


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