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Toffee Biscotti

Source of Recipe


Cooking Light-11/00






List of Ingredients



• 2 3/4 cups all-purpose flour
  
• 1/2 cup granulated sugar
  
• 1/2 cup packaged almond toffee bits (such as Hershey's Heath Bits' O Brickle
  
• 1/2 cup packed brown sugar
  
• 2 teaspoons baking powder
  
• 1 tablespoon vegetable oil
  
• 1 teaspoon vanilla extract
  
• 3 large eggs
  






Instructions



1. Preheat oven to 350 degrees F.
   
   
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, toffe bits, brown sugar and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumble). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each half into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, flatten each roll to 1-inch thickness.
   
   
3. Bake at 35o for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut side down, on baking sheet. Reduce heat to 325; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
   
   
4. Yield: 2 1/2 dozen
   
   
5. serving size: 1 biscotti 103 cal, 2.5 g fat, 1.8 g pro, 18.2 g carb, 62 mg sod.