Friday, June 13, 2014

Toffee Almond Biscotti

Years ago, and I am talking YEARS ago, like maybe a dozen, I used to make Biscotti all of the time. I think it had something to do with a recent return from Italy, but who knows?  I made three different varieties - double chocolate, spice, and vanilla -- that sat in pretty apothecary jars on the counter in the kitchen near the coffee station, making it very convenient (too convenient, perhaps) to grab one with every cup. And then...I stopped. I have no idea why I stopped, but it may have had something to do with Sam's carrying big tubs of them.  It was so much easier to just buy them rather than take the time to make them. 

I was thinking about this the other day, while having my morning coffee, and tapping my finger against my cookie-less saucer.  I was watching the rain fall onto the deck, looking at how green and lush all of the plants were, and I wanted a Biscotti. So, I dusted off our personal cookbook, found a recipe, and decided to give it a bit of a nudge by adding toffee bits. Personally, I think that anything sweet can probably benefit from toffee bits. 

This morning while watching the rain and having coffee, I was dunking a Toffee Almond Biscotti into my cup. Ahhhhh.

Toffee Almond Biscotti

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
1/2 cup whole almonds, toasted and rough chopped
2/3 cup toffee bits (I used Heath Bits 'O Brickle)
3 extra-large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

In the work bowl of a stand mixer, place sugar, butter, brandy, and extracts and mix until blended.  Stir in almonds, toffee bits, and eggs, mixing briefly. Add flour, baking powder, and salt, and mix until just combined.  Chill dough, covered, 30 minutes.

Preheat oven to 350°F.

When dough has chilled, divide in half and form two elongated 12 x 2 loaves directly on a large Silpat- or parchment-lined baking sheet.

Bake until pale golden, about 30-35 minutes. Carefully transfer loaves to a wire rack and allow to cool for 15 minutes.

Transfer loaves to a cutting board and, using a serrated knife and cutting on the diagonal, slice into ¾” pieces.

Arrange biscotti, cut side down, on a clean, ungreased baking sheet and bake until golden, 25 to 30 minutes, turning after 15 minutes. Transfer to rack to cool completely.

Makes about 25 cookies

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Maria said...

Your biscotti looks wonderful, the toffee and almond flavors sound delicious!

Sarah said...

It's been over 20 years since I made biscotti, but toffee bits caught my attention. Thanks for the recipe!

Chatfield Court said...

Sounds good. I love biscotti but I've never made it myself. I'll have to try your recipe. Thanks.