Best Butter Brickle Biscotti Recipes

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BUTTER BRICKLE BISCOTTI



Butter Brickle Biscotti image

These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (8 ounces) milk chocolate English toffee bits

Steps:

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

Nutrition Facts : Calories 263 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 239mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTER BRICKLE BISCOTTI



Butter Brickle Biscotti image

Make and share this Butter Brickle Biscotti recipe from Food.com.

Provided by Michelle in KY

Categories     Dessert

Time 1h40m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 9

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 1 (8 ounce) package almond brickle chips

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

BUTTER BRICKLE BISCOTTI



Butter Brickle Biscotti image

These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen.-Darlene Brenden, Salem, Oregon

Provided by @MakeItYours

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (8 ounces) milk chocolate English toffee bits

Steps:

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

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