Go Back

Chocolate Toffee Biscotti

Servings 30 biscotti (approx.)


For 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

For topping:

  • 6-8 ounces semisweet chocolate chopped
  • 4-5 teaspoons shortening I use non-hydrogenated
  • toffee chips


  1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. Set aside.
  2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  3. Add both sugars, baking powder and salt. Beat until combined.
  4. Beat in eggs and vanilla until combined.
  5. 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.)
  6. Stir in the 1/2 cup toffee chips and mini chocolate chips.
  7. Divide dough in half. Dough will be sticky,
  8. With floured hands on a lightly floured surface, shape each portion of dough into an 8 inch log.
  9. Place logs 5 inches apart on the prepared cookie sheet. They will spread during baking.
  10. Bake about 25 minutes or until light golden brown and firm to the touch.
  11. Remove from cookie sheet and place on a wire rack to cool for one hour.
  12. Reduce oven temperature to 325 degrees F.
  13. Transfer logs to a cutting board and using a serrated knife, slice log into 1/2 inch slices cutting straight across.
  14. Place each slice upright on a baking sheet and bake for 12-18 minutes or until slices are dry.
  15. Transfer slices to wire racks. Cool.
  16. Melt chocolate pieces and shortening in microwave stirring every 15-30 seconds to distribute heat.
  17. Dip each slice into chocolate and sprinkle with toffee chips before chocolate has a chance to set.
  18. Allow chocolate to set completely.

Recipe Notes

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