Butter Brickle Biscotti

Butter Brickle Biscotti (Adapted from KAF Whole Grain Baking)

1 cup white whole wheat flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup toffee bits

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, add butter and sugar - beat together until smooth. Add in the eggs, one at a time, beating until well combined. Be sure to scrape down the sides at least once. Mix in vanilla. Add the flour mixture and toffee bits - gently mixed until well combined.

Scoop the dough onto a parchment lined baking sheet and shape into a 14" long by 2 1/2" wide log. This dough will be a bit sticky, so use wet fingertips to help you along in shaping. It should be about 3/4" thick.

Place in the oven and bake until the top feels firm - about 25 minutes. Remove the pan from the oven and reduce the temperature to 325. Let cool for 15 minutes, then lightly spritz the log with water - then let sit for 5 more minutes. Use a serrated knife to cut the log into 3/4" thick diagonal slices.

Place the sliced pieces upright back on the baking sheet and return it to the oven. Bake until the biscotti are a light golden - about 25-30 more minutes. Remove and place on a wire rack to cool completely.

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