This is my second year participating in The Great Food Blogger Cookie Swap! It’s very exciting to receive a package in the mail that you know have delicious cookies in them ~ and especially fun for my four-year old who has become a cookie monster!
I decided to make a different type of Biscotti this year with my friend, Marci’s toffee, Goose’s Goodies. I substituted the nuts for her Peppermint Chocolate Toffee…Yum! The peppermint melted with the chocolate and became a gooey yummy mess, while the cookie retained its shape. I hope my receivers enjoyed them as much as my husband did (I got one!)
Peppermint Chocolate Toffee Biscotti
1 1/2 cubes of butter
1 1/2 cups sugar
3 cups of flour
3 teaspoons baking powder
1 teaspoon salt
1 cup chopped Peppermint Chocolate Toffee
Using a mixer (like a Kitchen Aide Mixer), cream butter and sugar till blended. Add 1 egg at a time into the mixture and mix well. Sift flour and baking powder and add a little at a time. When all is well mixed, add the Toffee. Batter must not be too soft so, add some flour if necessary until dough is stiff enough to handle. Shape batter into long bars about 1″ in diameter and the length of a baguette French bread. Allow space between the bars.
Bake at 350 degrees until golden brown – about 25-30 minutes. Take out of the oven and cut each bar (still hot) with a sharp knife into individual diagonal cookies. Return cookies to the oven until the bottom of one side of the cookie is golden brown (about 7- 10 minutes.). Then flip them over to brown the other side until golden brown.