Double chocolate toffee biscotti is a rich and crunchy delight. These twice-baked Italian cookies go great with your favorite hot beverage.
Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup mini chocolate chips. 1/2 cup toffee bits.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. In another bowl, beat the eggs and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Stir in the mini chocolate chips and toffee bits. Divide the dough in half and shape each half into a log, about 10 inches long, on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the logs are set and slightly firm to the touch. Remove from the oven and let the logs cool for 10-15 minutes. Reduce the oven temperature to 325F 160C. Using a sharp knife, slice the logs diagonally into 1/2-inch thick biscotti. Place the biscotti back on the baking sheet and bake for an additional 15-20 minutes, flipping them halfway through, until they are crisp and dry. Remove from the oven and allow the biscotti to cool completely on a wire rack. Once cooled, store in an airtight container.
Prep Time: 20 minutes
Cook Time: 45 minutes
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