Ingredients for Toffee Almond Biscotti
- All Purpose Flour
- Granulated Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons amaretto (or other almond liqueur)
- 1 teaspoon vanilla extract
- Slivered Almonds
- Toffee Pieces
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How to Make Toffee Almond Biscotti
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup granulated sugar, 1 cup sliced almonds, and 1 cup toffee bits.
- In a large bowl, beat together 2 large eggs, 2 tablespoons amaretto (or other almond liqueur), and 1 teaspoon vanilla extract using an electric mixer until light and frothy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky; do not add more flour.
- Lightly flour a clean surface. Turn the dough out onto the surface and shape it into a log about 12 inches long and 3 inches in diameter.
- Place the log onto the prepared baking sheet.
- Bake for 50 minutes, or until the log is firm and dry to the touch.
- Remove from oven and let cool for 10 minutes on the baking sheet.
- Using a serrated knife, cut the log into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Bake for 10 minutes.
- Flip the biscotti and bake for another 10 minutes, or until golden brown and completely dry.
- Remove from oven and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
1g
Carbs
5g