Recipes and Cooking Chocolate-Toffee Biscotti 4.0 (1) Add your rating & review Silky chocolate melts when you dip these crisp cookies into hot coffee! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Cool Time: 1 hrs Bake Time: 25 mins Bake Time: 16 mins Total Time: 2 hrs 31 mins Yield: 30 biscotti Jump to Nutrition Facts Ingredients ¼ cup butter, softened ½ cup granulated sugar ½ cup packed brown sugar 2 ½ teaspoon baking powder ⅛ teaspoon salt 3 eggs 1 teaspoon vanilla 2 ¾ cup all-purpose flour ½ cup almond toffee pieces ⅓ cup miniature semisweet chocolate pieces 6 ounce semisweet chocolate, chopped 4 teaspoon shortening Almond toffee pieces (optional) Directions Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt; beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 1/2 cup toffee pieces and chocolate pieces. Divide dough in half (dough will be sticky). Using floured hands, on a lightly floured surface shape each portion of dough into an 8-inch log. Place logs about 5 inches apart on a greased cookie sheet or a cookie sheet coated with nonstick cooking spray. Bake about 25 minutes or until golden brown and firm to the touch in the center (logs will spread during baking). Remove from the cookie sheet to a wire rack; cool for 1 hour. Reduce oven temperature to 325 degrees F. Transfer logs to a cutting board and cut each loaf crosswise diagonally into 1/2-inch-thick slices. (Or, cool completely; wrap and store overnight at room temperature before slicing.) Place slices, cut sides down, on the cookie sheet. Bake for 8 minutes. Turn slices over and bake 8 to 10 minutes more or until dry. Transfer slices to wire racks; cool. In a small microwave-safe bowl microwave the 6 ounces chocolate and shortening on 70 percent power (medium-high) for 1 minute. Stir. Microwave for 1-1/2 to 3 minutes more, stirring after every 15 seconds until melted. (Or, in a heavy small saucepan heat and stir the chocolate and shortening over low heat until melted and smooth.) Dip one end of each biscotti into melted chocolate mixture. Arrange on a sheet of waxed paper; if desired, sprinkle with additional almond toffee pieces. Let stand until chocolate is set. Makes about 30 biscotti. Rate it Print Nutrition Facts (per serving) 143 Calories 6g Fat 20g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 143 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 26mg 9% Sodium 61mg 3% Total Carbohydrate 20g 7% Total Sugars 10g Protein 2g Calcium 20.2mg 2% Iron 0.9mg 5% Potassium 60mg 1% Folate, total 20.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.