sliced and ready to re-bake 
A full biscotti jar = happy kitchen 
biscotti and coffee
Chocolate Toffee Chip Biscotti
Equipment
- Stand mixer with paddle beater
Ingredients
- 4 tbsp butter room temperature
- 1 cup sugar
- 2 eggs
- ¼ tsp almond extract
- ¾ tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 cup sliced almonds
- ½ cup mini chocolate chips
- ½ cup toffee chips
Instructions
- Preheat oven to 350°. Line a baking sheet with a silicon liner or parchment paper.
- Whisk to combine flour, salt and baking powder; set aside.
- Toss together nuts, chocolate and toffee chips to combine; set aside.
- In stand mixer with paddle beater, combine butter and sugar on medium low speed until light and fluffy, approx 2-3 minutes.
- Add eggs to butter mixture, one at a time, beating each until incorporated. Scrape down bowl and beater; add almond and vanilla extracts and mix again to combine.
- Stop mixer and add flour mixture all at once. Mix on low to combine.
- Add nut mixture and mix just until well combined.
- With wet hands, divide dough into 2 logs on the baking sheet. Logs should be about 2" wide and almost as long as the baking pan liner.
- Bake for 30 minutes, using convection if available, rotating pan half way through. Logs should be well browned and cracked a bit on top. Remove from oven.
- Reduce oven temperature to 325°. Let biscotti stand 10 minutes to cool before slicing.
- After 10 minutes, cut biscotti with a serrated knife into ½-¾" wide slices widthwise on the diagonal (or just straight across for shorter biscotti). Place back on baking sheet, standing on their bottom edges.
- Bake again at the reduced temperature with convection for 15 minutes. Allow to cool on baking sheet until completely cool; store at room temperature.
Notes
You can substitute any nut and/or chip mixture you’d like. They’re good with just almonds if you don’t want them to be that sweet. They also work with dried cranberries or chopped dried apricots in place of the chocolate and toffee chips.