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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Baking biscotti twice give them a nice crunch and the texture necessary to stand up to dunking. Be careful to spoon the flour into the measuring cup; it'll give you a more accurate measure and a better end product. Ingredients:
2-3/4 cups all-purpose flour |
1/2 cup granulated sugar |
1/2 cup almond toffee bits (such as hershey's heath bits o' brickle) |
1/2 cup firmly packed brown sugar |
2 teaspoons baking powder |
1 tablespoon vegetable oil |
1 teaspoon vanilla extract |
3 large eggs |
cooking spray |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.
3. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
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