Chocolate Toffee Biscotti
Delicious, crunchy chocolate toffee biscotti loaded with toffee bits and dipped in dark chocolate are perfect for dunking in coffee or tea.Â
We love homemade biscotti–whether they are decadent chocolate, filled with nuts, loaded with coconut, or full of spices! This easy chocolate toffee biscotti recipe was fun to create, made my house smell amazing, and tasted crunchy, slightly sweet, and delicious dipped in coffee or tea.
Chocolate Toffee Biscotti
Chocolate Chip Almond Biscotti:
- 10 tbsp unsalted butter softened to room temperature
- 1â…“ cups sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 3¼ cups flour
- 1 tbsp baking powder
- ¾ tsp table salt
- 1 cup English toffee bits
Chocolate Glaze:
- 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti, optional
- ½ tsp coconut oil
How to Make Chocolate Toffee Biscotti
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.
Add the vanilla and the eggs, one at a time, beating well after each addition.
Whisk the flour, baking powder, and salt in a separate bowl.
Gradually add the flour mixture into the butter mixture, stirring until completely combined.
Stir in the toffee bits
Using lightly floured hands, divide the dough into two equal pieces and place on the prepared baking sheet.
Form dough into two separate logs approximately 9- 11 inches long by 2- 3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.
Bake the biscotti by placing them into the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.
Remove from the oven, but do not turn off the heat. Allow the slabs to cool for 10 minutes.
Once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.
Return to the oven to bake for 9 minutes.
Carefully turn the biscotti over and continue to bake for 9 minutes.
The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, then putting them into the microwave for 30 seconds. Remove and stir, then place back into the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
Dip the one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.
Allow them to dry completely.
Store in an airtight container at room temperature for up to 2 weeks. Enjoy!
Equipment
Ingredients
Biscotti:
- 10 tbsp unsalted butter softened to room temperature
- 1â…“ cups sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 3¼ cups flour
- 1 tbsp baking powder
- ¾ tsp table salt
- 1 cup English toffee bits
Chocolate Glaze:
- 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti optional
- ½ tsp coconut oil
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.
- Add the vanilla and the eggs, one at a time, beating well after each addition.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Gradually add the flour mixture into the butter mixture, stirring until completely combined.
- Stir in the toffee bits
- Using lightly floured hands, divide the dough into two equal pieces and place on the prepared baking sheet.
- Form dough into two separate logs approximately 9- 11 inches long by 2- 3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.
- Bake the biscotti by placing them into the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.
- Remove from the oven, but do not turn off the heat. Allow the slabs to cool for 10 minutes.
- Once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.
- Return to the oven to bake for 9 minutes.
- Carefully turn the biscotti over and continue to bake for 9 minutes.
- The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
- Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, then putting them into the microwave for 30 seconds. Remove and stir, then place back into the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
- Dip the one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
- Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.
- Allow them to dry completely.
- Store in an airtight container at room temperature for up to 2 weeks. Enjoy!
They are a favourite!