Ingredients

The following ingredients have 26 Servings
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 4 tablespoons cold butter cut up into pieces
  • 1 ½ cups Heath Bar Toffee Bits with Milk Chocolate
  • ½ cup dark chocolate nibs*
  • 1 teaspoon vanilla extract
  • 3 large eggs, beaten with one tablespoon withheld to brush bar tops
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instruction

  • Preheat oven to 350 degrees F with rack in upper third of oven.
  • In a large bowl, whisk flour, sugar, baking powder, salt and the ½ teaspoon of cinnamon together.
  • Use a pastry cutter or two knives and cut the cold butter in until the butter is rice size.
  • Fold in the Heath bits, chocolate nibs and vanilla.
  • Beat the eggs and reserve one tablespoon. Add the rest to the bowl and fold with a sturdy spatula or wooden spoon to form a dough.
  • Flour your counter and pour out the dough and cut in half.
  • Form each half into a log 12” long and 2” wide.
  • Place each log onto one parchment lined sheet tray and brush tops and sides with the reserved beaten egg.
  • Bake 25 minutes then cool for ten minutes.
  • Transfer to your cutting board and cut each log on the diagonal into about 26 slices, one quarter inch thick.
  • Carefully flip each piece on its side and lay out next to each other on two parchment lined sheet trays. I used the side of my long-serrated knife to lift them one at a time from the cutting board to the sheet pan so they wouldn’t crumble.
  • Mix the cinnamon and sugar in a small bowl.
  • Spray the tops lightly with kitchen pan spray and sprinkle on all of the cinnamon sugar. (just on the side facing up)
  • Bake for 15 minutes, rotating the two pans between racks half way through, if baking both at once.
  • As the biscotti cool, they will crisp up.
  • Enjoy immediately or freeze in a sealed zip lock bag.