Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 300ºF.
- 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.
- 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.
- Bake for 35 minutes, or until logs are light brown. Remove from oven, and let cool for 10 minutes. Reduce oven heat to 275ºF.
- 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.
- 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.
Notes
*Use a mild flavored olive oil. If you don’t have one, use vegetable or canola oil.