Chocolate Toffee Biscotti
Author: 
Prep: 
Cook: 
Total time: 
Serves: 18
 
Ingredients
  • 2 cups all purpose flour
  • ⅓ cup cocoa powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 Tablespoon instant coffee dissolved in 2 Tablespoons hot water
  • ½ cup butter, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup miniature chocolate chips
  • ½ cup toffee bits (such as Skor)
  • EGG WASH:
  • 1 large egg whisked with 2 Tablespoons cold water
  • TOPPING:
  • 1 cup chocolate chips
  • ⅓ cup toffee bits or 2 crumbled Skor chocolate bars
Instructions
  1. Preheat oven to 350 degrees and line a large cookie sheet/jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy (2-3 minutes). Add eggs and coffee mixture and beat for an additional minute, scraping down the sides of the bowl as needed.
  4. Add flour mixture and mix on low speed until just combined. Stir in mini chocolate chips and toffee bits.
  5. Dump the dough onto the parchment-lined cookie sheet and use your hands to pat it into a rectangle that is about 18 inches long x 3 inches wide. Brush liberally with the egg wash mixture (you won't use it all).
  6. Bake for 25-30 minutes, until top looks firm and a toothpick inserted in the centre comes out clean. Remove from the oven and let cool for 10-15 minutes (leave the oven on).
  7. Once cool enough to touch, lift the parchment paper and carefully transfer the log to a large cutting board. With a serrated knife, cut into about 18 even slices. Transfer the whole works back onto the baking sheet and bake for an additional 10 minutes before removing from the oven to cool completely.
  8. For the topping, melt the chocolate in the microwave (45 seconds, stir, then do additional 10 second increments if needed, stirring after each). Drizzle chocolate over top of the biscotti and immediately sprinkle with additional toffee bits. Allow chocolate to set before serving.
  9. Store in an airtight container at room temperature or in the fridge for 7-10 days (plastic storage containers will cause it to soften slightly, while a glass container will keep it crispier). This can also be frozen for longer storage.
Recipe by Hidden Ponies at https://hiddenponies.com/2016/10/chocolate-toffee-biscotti/