Butter Brickle Biscotti

Butter Brickle Biscotti

Makes 24 biscotti

Preheat the oven to 350 F. Lightly grease or line with parchment paper a baking sheet.

6 tablespoons butter

¾ cup sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

¼ teaspoon almond extract

3 eggs

2 1/2 cups fresh ground whole wheat flour (10 oz)

1 cup toffee bits

Cream together the butter and sugar in a medium bowl until smooth. Beat in the baking soda, salt, vanilla and almond extract. Add the eggs, one at a time, beating well after each addition and scraping the bowl. Add the flour and toffee bits, stirring until the dough is well mixed. The dough will be soft and sticky. If the dough is too sticky to handle stir in a little extra flour but not more than ¼ cup. a

Divide dough in half. On prepared pan form each half into a log about 2 inches wide and 8 inches long. Wet your fingers to make it easier to shape the dough. Smooth out the dough to make it as smooth and even as possible.

Bake the logs for 25 minutes and remove from oven.

Reduce the oven temperature to 325 F.

Slice with a serrated knife at ½ inch intervals. Arrange the slices, cut side up on the baking sheet. Return the baking sheet to the oven and bake until biscotti are light golden brown 15-20 minutes more. Remove from the oven and allow to cool on the pan.

If you like anise and 1 tablespoon anise seed ( crushed) and substitute 1 cup toasted slivered almonds for the toffee bits.