Butter Brickle Biscotti

A Taste of Home recipe that I plan to make for Christmas gifts this year.

• Ready In: 1 hr 40 mins
• Serves: 15
• Yields: 30 cookies

Ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup sugar
• 1⁄4 cup brown sugar, packed
• 3  eggs
• 2  teaspoons vanilla extract
• 3  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 (8 ounce) package  English toffee bits or 1 (8 ounce) package  almond brickle chips

Directions

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
2. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
3. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
4. Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container.