I adore biscotti.
There’s nothing better to dunk in my hot tea than a delicious, crispy biscotti. It’s especially wonderful when it’s dipped in chocolate like this Chocolate Toffee Biscotti. Then, not only does the crispy biscotti soak up the tea, but the heat melts the chocolate just a little bit before you take a bite. I know I’ve said I’m all about the crispy, chewy sink your teeth into it qualities of my favorite cookies; this type of cookie is an exception. Well, maybe there’s a couple of exceptions (hello Joe Joe’s!) If you’re a crispy cookie, then you must have great flavors and ingredients (just say no to 100 ingredients and artificial flavors) and perhaps be iced or filled. Then, you can probably come to my party.
I always think almond biscotti is my favorite, but then I have this Chocolate Toffee Biscotti and it’s my favorite, or I eat another flavor and suddenly it’s my favorite…so I think I should just say that biscotti, the whole category, is one of my favorite cookies. I remember, on one product development trip to London, we were scouting out fashion trends for the following year. I was there with my designers, merchants and product development team. We were out to dinner one night at some nice Italian restaurant near our hotel, tired after a full day of sample shopping.
The food was delicious and I remember we all passed on dessert that night and just ordered some coffee and tea. The server brought us some complimentary biscotti to finish off the meal. You know how some restaurants bring you a couple of mints at the end of the meal, or sometimes a little treat on a tiny plate? Well, that was customary at this restaurant, but they brought out this giant glass that looked like a huge brandy snifter filled with dozens and dozens of mini biscotti, amaretti and other crispy little cookies! Are you kidding me?!? Thank God we didn’t order dessert!
Okay, so the biscotti and all the other little cookies were delicious! Some crispy and needing to be dunked, others a bit chewy like a meringue. They were small, so of course we each had a few… or so. I think there were at least eight of us at the table and we didn’t make a dent in the pile that remained in the glass. You might imagine that it pained me to leave the balance there. Well, if you knew me really well, you would know for sure that it pained me to leave the balance there. The thought that they would toss the rest of them bothered me, but if they didn’t toss them out? Forget it, I didn’t want to know. As good as they were, the splurge was probably best enjoyed and left at the restaurant.
Which brings me to these crispy delights. Easy flavors to love…toffee and chocolate…in the biscotti and on the biscotti…a double dose of delicious!
This biscotti is super easy and mixes up in just one bowl. This was a good thing since I was also making ice cream that day, got distracted, and kind of over baked my first two batches…ugh! Hate when that happens. So, I whipped up a third batch that passed my quality control standards for you and for my cookie gifts. You’ll be happy to know that I did not have to toss out the other batches; my family did not mind the extra toastiness and have been snacking on them ever since, even though those batches never made the trip to the chocolate dipping station. Yes, even extra toasty they were good!
As we were having some from those first batches for dessert last night, I commented that I should make biscotti more often throughout the year. It’s really an easy and delicious cookie and there are so many options for flavors. And, they store really, really well. I’ll put it on my list of things to remember, but let this post serve as your reminder…
Make some biscotti at home and you’ll never have to leave them behind…
Chocolate Toffee Biscotti
- 1/4 cup salted butter 1/2 stick, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla
- 2 3/4 cups all purpose flour
- 1/2 cup toffee chips I used Heath
- 1/3 cup mini semisweet chocolate chips
- 6-8 ounces semisweet chocolate chopped
- 4-5 teaspoons shortening I use non-hydrogenated
- toffee chips
Preheat oven to 350 degrees F. Lightly grease a cookie sheet. Set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Add both sugars, baking powder and salt. Beat until combined.
Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spoon. (I had no issues mixing in all the flour with my stand mixer.)
Stir in the 1/2 cup toffee chips and mini chocolate chips.
Divide dough in half. Dough will be sticky,
With floured hands on a lightly floured surface, shape each portion of dough into an 8 inch log.
Place logs 5 inches apart on the prepared cookie sheet. They will spread during baking.
Bake about 25 minutes or until light golden brown and firm to the touch.
Remove from cookie sheet and place on a wire rack to cool for one hour.
Reduce oven temperature to 325 degrees F.
Transfer logs to a cutting board and using a serrated knife, slice log into 1/2 inch slices cutting straight across.
Place each slice upright on a baking sheet and bake for 12-18 minutes or until slices are dry.
Transfer slices to wire racks. Cool.
Melt chocolate pieces and shortening in microwave stirring every 15-30 seconds to distribute heat.
Dip each slice into chocolate and sprinkle with toffee chips before chocolate has a chance to set.
Allow chocolate to set completely.
I slice the biscotti straight across so that they stand up easily for the second baking. If you want longer slices, or you prefer the look, you can slice the log on the diagonal. If you have issues with biscotti standing straight up, you can bake flat for 8 minutes on one side, flip and bake for 8-10 on the other or until dry. I dipped the full side of my biscotti in the chocolate. If you decide to do that, use 7 or 8 ounces or chocolate for dipping, use a 5 teaspoons of shortening, and use a shallow flat pan so that you can fit the whole side of the biscotti in for dipping. If you just want to dip the ends, 6 ounces of chocolate will be fine. Stores for weeks at room temperature in an airtight container. Recipe source Better Homes and Gardens Holiday Baking Magazine, 2002 The Merchant Baker Copyright © 2014