Chocolate Dipped Toffee Biscotti

These Chocolate Dipped Toffee Biscotti are the perfect addition to your holiday cookie platter, and taste miles better than rock-hard store bought biscotti! Dip in coffee, tea, or cocoa, and enjoy!

When most people think of biscotti, those rock hard, often-overlooked cookies that sit on coffee shop counter tops are what most often come to mind. For most of my life, I didn’t know that biscotti could be waaay more delicious than that.

Then I tried making them myself. The result? A beautiful cookie that’s soft and toothsome, with still a little bit of that crunchy bite around the edges.

I first made biscotti way back in the day when I was hired to made dessert goodie bags for a corporate Christmas party – 100 goodie bags meant a whole lot of biscotti coming out of my kitchen! Each bag had 2 biscotti in it, so I spent quite a bit of time making biscotti that year, and since then, I haven’t bought a biscotti since. Those store-bought cookies just don’t compare to making this Italian classic yourself, especially when it’s so easy (no mixer necessary!) and they stay good for a while, thanks to the oil.

On that note, here’s some nonnegotiables for biscotti: no butter! You got to use oil here. I used olive oil, because it’s most traditional, but keep in mind you want to use a lightly flavored olive oil so that your cookies don’t taste like salad dressing. Gross. If you don’t have a light, mild flavored olive oil, sub in vegetable or canola oil.

Also key is the double bake. Biscotti go into the oven in loaf form. You have to shape them on the cookie sheet, which is most easily done using wet hands. Without wet hands…well, you’ll end up with very sticky fingers, trust me. After the initial bake, you let the biscotti cool down for a few minutes, and slice them on the diagonal using a good, sharp knife. Flip ’em on their sides, throw them in the oven for another 10 minutes, and voilà. The second bake dries them out a little bit, giving that signature biscotti bite and crunch.

Once they’re cool, they get dressed up in dark chocolate and more toffee bits to make these beautiful and decadent. Hint hint: these look great on holiday cookie platters!

For this recipe, I used a mix of Bob’s Red Mill organic whole wheat flour and all-purpose white flour . I love that their whole wheat flour is a robust, full-flavored flour containing vitamins, minerals and protein – it adds a hearty element to the biscotti that’s sooo good. I didn’t want them to be too “wheaty” (you guys know what I mean…right?), so I combined it with Bob’s Red Mill organic all-purpose white flour to keep in balanced. Their all-purpose flour is such a kitchen staple, and is incredibly versatile and perfect for all of your baking needs. Also!! Bob’s Red Mill is offering you all $1 off ANY of their products, so click here to download the coupon!

These decadent treats are sweet, simple, and delicious. They are wonderful enjoyed alone, or dipped in coffee, tea, or hot cocoa. I adore the way the cookie softens just a bit and the chocolate gets a little melty…so good! And who can resist that crunchy toffee on the bottom? Enjoy!!
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Chocolate Dipped Toffee Biscotti

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• Yield: 24 cookies 1x

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Ingredients

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• 1/4 cup light olive oil*
• 1/2 cup white sugar
• 1/4 cup light brown sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 eggs
• 1 cup Bob’s Red Mill all-purpose flour
• 3/4 cup Bob’s Red Mill whole wheat flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 8 oz. bag (1 1/3 cups milk-chocolate toffee bits, divided)
• 4 oz. semi-sweet or dark chocolate (melted)

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Instructions

1. Preheat the oven to 300ºF.
2. In a large bowl, mix together oil and sugars until combined. Stir in the vanilla and almond extracts, then beat in the eggs. Add both of the flours, salt, and baking powder, and stir until just combined. Mix in 3/4 cup of the toffee bits, setting aside the remainder of the bag.
3. On a lined baking sheet, form two logs of dough, each one about 12″x3″. Use wet hands to form the logs so that the dough doesn’t stick to your hands.
4. Bake for 35 minutes, or until logs are light brown. Remove from oven, and let cool for 10 minutes. Reduce oven heat to 275ºF.
5. Cut logs on diagonal into 12 slices per log. I recommend using a long chefs knife (non-serrated) for the cleanest cut. Lay each cookie on it’s side on the lined cookie sheet. Bake approximately 8 to 10 minutes, or until dry and starting to lightly brown around the edges. Remove from oven and cool completely.
6. Once the biscotti are cool, spread melted chocolate onto the bottom of each cookie and then immediately dip into the remaining toffee bits. Place on a lined cookie sheet and let cool completely, until chocolate has set.

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Notes

*Use a mild flavored olive oil. If you don’t have one, use vegetable or canola oil.

I was selected for this opportunity as a member of Clever Girls Collective and as always, all of the content and opinions expressed here are all my own!

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