Butter Brickle Biscotti

By Neenee

Ingredients

• 3 cups all purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 tsp almond extract
• 1 cup English toffee bits
• 6 ounces vanilla or chocolate-flavored candy coating (almond bark)

Preparation

Step 1

Heat oven to 325 degrees. Combine flour, baking powder and cinnamon in medium bowl until well mixed; set aside

Combine brown sugar and butter in large bowl; beat at medium speed until creamy. Add eggs and almond extract; continue beating until well mixed. Reduce speed to low; add flour mixture and toffee bits. Beat until well mixed.

Place dough onto waxed paper; divide into fourths. With lightly floured hands, shape each into 9x1 1/2 inch log. Place logs 3 inches apart onto lightly greased large cookie sheet.

Bake for 15-16 minutes or until tops are cracked and golden brown. Remove from oven. Reduce oven temperature to 300 degrees. Cool logs 10 minutes on cookie sheet.

Carefully remove logs to cutting surface. Cut into 1/2-inch diagonal slices with sharp knife. Arrange pieces on cookie sheet, cut side down.

Continue baking for 15-20 minutes, turning once, or until cookies are golden brown and crisp on both sides.

Meanwhile place waxed paper on flat surface; top with wire cooking racks. Remove biscotti to cooling racks. Cool completely.

Melt chocolate and drizzle over cookies.