Crunchy and indulgent, these Chocolate Toffee Biscotti are perfect for dipping into coffee or enjoying as a standalone treat. Made with Heath Bar toffee bits and chocolate nibs, they bring a delightful mix of flavors and textures to your dessert table.

Why You’ll Love This Recipe

• Versatile Treat: Perfect for snacks, dessert, or gifting during holidays.
• Delightful Crunch: Twice-baked for that signature biscotti crispness.
• Flavor Explosion: The combination of toffee bits, chocolate nibs, and a hint of cinnamon is irresistible.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Biscotti Dough

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 tablespoons cold butter, cut into small pieces
• 1 1/2 cups Heath Bar Toffee Bits with Milk Chocolate
• 1/2 cup dark chocolate nibs
• 1 teaspoon vanilla extract
• 3 large eggs (reserve 1 tablespoon for brushing)

For the Topping

• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

Directions

Step 1: Prepare the Dough

1. Preheat the oven to 350°F and position the rack in the upper third of the oven. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and 1/2 teaspoon cinnamon.
3. Use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles rice-sized pieces.
4. Fold in the Heath Bar toffee bits, chocolate nibs, and vanilla extract.
5. Add the beaten eggs (reserve 1 tablespoon for brushing) and mix until the dough comes together.

Step 2: Shape and Bake the Logs

1. Lightly flour a work surface and divide the dough into two equal parts. Shape each part into a 12-inch-long, 2-inch-wide log.
2. Transfer the logs to the prepared baking sheet and brush the tops and sides with the reserved beaten egg.
3. Bake for 25 minutes, then remove from the oven and let the logs cool for 10 minutes.

Step 3: Slice and Second Bake

1. Transfer the cooled logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/4-inch-thick pieces.
2. Place the slices cut-side down on two parchment-lined baking sheets.
3. Mix the cinnamon and sugar in a small bowl. Lightly spray the biscotti with cooking spray and sprinkle with the cinnamon-sugar mixture.
4. Bake for 15 minutes, rotating the trays halfway through.

Step 4: Cool and Serve

1. Remove from the oven and let the biscotti cool completely on a wire rack. They will crisp up as they cool.
2. Serve immediately, or store in an airtight container for up to 2 weeks. You can also freeze them in a zip-top bag for longer storage.

Servings and Timing

• Yield: 52 biscotti
• Prep Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes

Variations

• Nutty Addition: Add chopped pecans or almonds for extra crunch.
• Different Chocolate: Swap dark chocolate nibs for white or milk chocolate chips.
• Glaze: Drizzle melted chocolate over the cooled biscotti for an extra touch of decadence.

Storage and Reheating

• Storage: Store biscotti in an airtight container at room temperature for up to 2 weeks.
• Freezing: Freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Toast in a warm oven for 5 minutes to refresh their crunch.

FAQs

1. Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free baking blend.

2. How do I keep the biscotti from crumbling when slicing?

Use a serrated knife and a gentle sawing motion to prevent breaking.

3. Can I use salted butter?

Yes, but reduce or omit the added salt in the recipe.

4. Can I skip the second bake?

The second bake is crucial for achieving the signature biscotti crunch. Skipping it will result in softer cookies.

5. Are Heath Bar toffee bits necessary?

While they enhance the flavor, you can replace them with other toffee bits or omit them for a simpler biscotti.

6. What’s the best way to enjoy biscotti?

Pair them with coffee, tea, or hot chocolate for a delightful treat.

7. Can I add dried fruit?

Yes, dried cranberries or cherries would complement the toffee and chocolate flavors.

8. Can I make mini biscotti?

Divide the dough into smaller logs for bite-sized biscotti. Adjust baking times accordingly.

9. What if I don’t have a pastry cutter?

You can use your hands to incorporate the butter into the flour mixture.

10. Can I use other spices?

Yes, nutmeg or cardamom can add a unique twist.

Conclusion

Chocolate Toffee Biscotti is a perfect treat for any time of the year. With its crispy texture and indulgent flavors, it’s ideal for dunking into your favorite hot beverage or gifting to friends and family. Enjoy the delightful combination of chocolate, toffee, and cinnamon in every bite!

Chocolate Toffee Biscotti

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• Author: fella
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1hour 15 minutes
• Yield: 52 biscotti cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italien-Inspired

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Description

Delicious Chocolate Toffee Biscotti is loaded with Heath toffee bits and chocolate nibs, then topped with cinnamon sugar for a crispy, sweet treat. Perfect for coffee, gifting, or a delightful snack!

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Ingredients

Scale 1x2x3x

Biscotti Dough

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 tablespoons cold butter, cubed
• 1 1/2 cups Heath Bar Toffee Bits with Milk Chocolate
• 1/2 cup dark chocolate nibs
• 1 teaspoon vanilla extract
• 3 large eggs (reserve 1 tablespoon for brushing tops)

Topping

• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• Kitchen spray for brushing

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Instructions

Prepare Dough

1. Preheat your oven to 350°F (175°C) and position the oven rack in the upper third.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.
3. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse rice grains.
4. Fold in the Heath bits, chocolate nibs, and vanilla extract.
5. Add the beaten eggs (reserving 1 tablespoon) and gently fold until the dough forms.

Shape and Bake

6. Lightly flour your work surface. Divide the dough into two portions. Shape each portion into a log, approximately 12 inches long and 2 inches wide.
7. Place the logs onto a parchment-lined baking sheet. Brush tops and sides with the reserved beaten egg.
8. Bake for 25 minutes, then let cool for 10 minutes.

Slice and Second Bake

9. Transfer the cooled logs to a cutting board. Using a sharp knife, slice diagonally into 1/4-inch thick pieces.
10. Lay the biscotti slices flat on two parchment-lined baking sheets.
11. Mix the topping ingredients (sugar and cinnamon). Lightly spray biscotti with kitchen spray and sprinkle with the cinnamon sugar mixture.

Final Bake

12. Bake for an additional 15 minutes, flipping the pans halfway through if baking both at once.
13. Allow biscotti to cool completely; they will crisp as they cool.

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Notes

• Store in an airtight container for up to 1 week, or freeze in a sealed bag for up to 3 months.
• For an extra indulgence, drizzle with melted chocolate after baking and allow it to set before serving.

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Nutrition

• Calories: 74 kcal