Toffee Almond Biscotti
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 2 tablespoons Amaretto, or 1 1/2 teaspoons of almond extract
- 1 teaspoon vanilla extract
- 3/4 cup slivered almonds
- 3/4 cup toffee bits
Preheat oven to 300 degrees F.
Line cookie sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, baking powder, salt, sugar, almonds, and toffee bits; set aside.
In a large bowl, beat together eggs, Amaretto, and vanilla extract with an electric mixer.
Mix in dry ingredients with eggs, mix until combined.
Dough will be sticky, but do not add more flour.
Flour surface of parchment paper lined cookie sheet, roll dough out on surface into a log about 3 inches in diameter.
Bake about 50 minutes, or until firm and dry.
Remove from oven and let cool for 10 minutes.
Use a serrated knife and cut into 1/2-inch slices.
Lay slices cut side down on cookie sheet and return to even 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.
Nutritional Facts for Toffee Almond Biscotti
Serving Size: 1 (691 g)
Servings Per Recipe: 1
Calories 99.1 Calories from Fat 21 Total Fat 2.3 g Saturated Fat 0.3 g Cholesterol 23.2 mg Sodium 36.4 mg Total Carbohydrate 17.1 g Dietary Fiber 0.6 g Sugars 8.5 g Protein 2.5 g .