Why You’ll Love This Recipe
These homemade toffee and chocolate biscotti are the perfect combination of crunchy, sweet, and indulgent. Packed with rich chocolate, buttery toffee bits, and a hint of cinnamon sugar, these twice-baked Italian cookies are ideal for dunking in coffee, tea, or hot chocolate. Whether you’re baking for yourself or gifting a batch, these biscotti are easy to make and irresistibly delicious!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Butter (melted)
- Vanilla extract
- Toffee bits
- Semi-sweet chocolate chips
- Cinnamon sugar (for topping)
Directions
Prepare the Dough
- Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Combine: Gradually mix the dry ingredients into the wet mixture until a dough forms. Fold in toffee bits and chocolate chips.
Shape & Bake
- Form the Biscotti Logs: Divide the dough in half and shape into two 10-inch logs, about 3 inches wide. Place them on the prepared baking sheet.
- First Bake: Bake for 25-30 minutes until golden and firm. Let cool for 10 minutes.
- Slice: Using a sharp knife, slice logs into ¾-inch thick biscotti.
- Second Bake: Arrange slices cut-side up on the baking sheet and bake for another 10-12 minutes per side until crisp.
- Cool & Serve: Let biscotti cool completely before serving or storing.
Servings and Timing
- Servings: 12-16 biscotti
- Prep Time: 15 minutes
- First Bake: 30 minutes
- Second Bake: 20-25 minutes
- Total Time: 1 hour
Variations
- Drizzled Delight: Drizzle with melted dark or white chocolate for extra decadence.
- Nutty Crunch: Add chopped almonds, pecans, or hazelnuts for a nutty twist.
- Extra Flavor: Mix in a teaspoon of espresso powder for a mocha flavor.
- Holiday Spice: Add nutmeg and cloves for a festive touch.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 2 weeks.
- Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: For extra crispness, warm in a 300°F (150°C) oven for 5 minutes.
FAQs
Why do biscotti need two bakes?
The second bake dries them out, giving them the signature crunch.
How do I prevent biscotti from crumbling when slicing?
Let the logs cool slightly and use a serrated knife with a gentle sawing motion.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour substitute.
Can I use milk chocolate instead of semi-sweet?
Yes! Milk chocolate will give a sweeter, creamier taste.
How do I make my biscotti extra crisp?
Bake them longer on the second bake, but watch closely to prevent burning.
What’s the best way to enjoy biscotti?
Dip them in coffee, tea, or hot chocolate for a softer bite!
Can I add dried fruit?
Yes! Dried cranberries or cherries pair well with the toffee and chocolate.
What if my dough is too sticky?
Lightly flour your hands and work surface when shaping the logs.
Can I skip the cinnamon sugar topping?
Of course! It adds flavor but isn’t necessary for great biscotti.
Do I need a mixer for this recipe?
No! Biscotti dough can be mixed easily by hand.
Conclusion
Homemade toffee and chocolate biscotti are the ultimate crunchy, sweet treat for coffee lovers and dessert enthusiasts alike. With simple ingredients and an easy baking process, you’ll have a batch of crisp, flavorful biscotti ready to enjoy or gift. Try different variations, dunk them in your favorite drink, and savor the perfect homemade biscotti experience!
Print
Homemade Toffee & Chocolate Biscotti
- Total Time: 55 minutes
- Yield: 16–18 biscotti 1x
- Diet: Vegetarian
Description
These Homemade Toffee & Chocolate Biscotti are crisp, flavorful, and perfect for dunking in coffee or gifting! Made with crunchy toffee bits, rich chocolate, and a hint of cinnamon sugar, these twice-baked cookies are easy to make and irresistibly delicious.
Ingredients
For the Biscotti Dough:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup toffee bits
- 1/2 cup semi-sweet chocolate chips
For the Cinnamon Sugar Topping:
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Combine Ingredients: Gradually mix in dry ingredients until a dough forms. Fold in toffee bits and chocolate chips.
- Shape the Dough: Divide dough in half and shape each portion into a 10-inch long log on the baking sheet, about 3 inches wide. Flatten slightly.
- First Bake: Bake for 25–30 minutes, until golden and firm. Let cool for 10 minutes.
- Slice & Second Bake: Using a serrated knife, cut logs into ¾-inch slices. Lay slices cut-side down on the baking sheet.
- Add Cinnamon Sugar & Bake Again: Sprinkle cinnamon sugar over the biscotti. Bake for another 10–12 minutes, flipping halfway, until crisp.
- Cool & Serve: Let cool completely before enjoying or storing in an airtight container.
Notes
- Dip in melted chocolate for an extra indulgent treat.
- Store biscotti in an airtight container for up to 2 weeks.
- Makes a great homemade gift for coffee and tea lovers!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian-Inspired
