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Chocolate Toffee Biscotti are thin and crispy with sweet chocolate and toffee bits throughout, plus a sprinkle of cinnamon sugar on top.
Hi everyone – it’s Jack. We’re so lucky to live near a really great bakery called Hearth Artisan Bread.
Hearth started out making amazing artisan breads for home consumption, as well as for local restaurants and some retail locations. Over time, they branched out into other foods including pizza, bagels, and even cookies.
Earlier this summer, we ordered a pizza for dinner and on a whim, I picked up a package of their Chocolate Toffee Biscotti for dessert. Our daughter liked the cookies more than the pizza (and the pizza is really good) – so of course, I had to try making our own.
Why are these SO good?
What makes these Chocolate Toffee Biscotti so good is the perfect balance of Heath Bar Crunch pieces (we bought this kind with milk chocolate) and small bits of dark chocolate nibs added to the batter. The dark chocolate perfectly complements the sweetness of the toffee.
Cinnamon is also added to the biscotti batter – another nice flavor combination with the toffee and chocolate. And, cinnamon is also mixed with granulated sugar and sprinkled on top of the biscotti after it bakes the second time through.
Like the version of Chocolate Toffee Biscotti sold at Hearth, we sliced our biscotti nice and thin before the second bake – about one quarter inch thick. This way, the biscotti crisps up and yields a firm but crunchy texture in every sweet and delicious bite.
Can I make this batter into thicker biscotti?
I don’t see why not. But I think the thin, crunchy texture is part of what makes this Chocolate Toffee Biscotti recipe so good.
You may enjoy these other biscotti recipes:
- Cherry Almond Biscotti
- Amaretto Biscotti
- Cinnamon Chip Biscotti
- Olive Oil & Herb Savory Biscotti
- Cranberry Pistachio Biscotti
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Chocolate Toffee Biscotti
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 tablespoons cold butter cut up into pieces
1 1/2 cups Heath Bar Toffee Bits with Milk Chocolate
1/2 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
Instructions
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.
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Notes
*Chocolate nibs are bits and pieces of dark chocolate. You could also use mini dark chocolate chips but give them a chop on your cutting board so the pieces are very small.
I’m wanting to start a ministry that pays honor to our amazing first responders My goal is to take different items to them as my way of thanking them. I thought Biscotti would be something different.
I am a full time caregiver so I’m just in the planning stages.I’ve only been able to take to a few people. These were very tasty Only thing is I must be doing something wrong because this is the third time I’ve made Biscotti an I never get as many as the recipe states
Glad you enjoyed the recipe Mrs. Rick – we provide various measurements for rolling of the dough and the thickness of the slices. Hopefully that gets you close to yield we listed.
These are amazing
Thanks Corinne!
Thank you for this recipe! I baked mine into thicker biscotti and I think they are the best I have ever had.
Wow – thank you so much Rebecca!
Hi there, I’ve had the same problem with them spreading but mine were quite oily. Left residue on parchment and soaked the parchment through to sheet pan. Any ideas? I’m allergic to chocolate so I can’t taste them but my dad says they taste good! Lol
Hi Michelle – I’m not sure about the oily issue…there is only 4 tablespoons of butter called for in the recipe? I wouldn’t suggest cutting back any further. In terms of the spreading, after the last comments, we tested the recipe again and ours came out as you see in the photos. These aren’t super thick biscotti but if your dough is spreading too thin to slice, I’d suggest turning the oven temperature down 25 degrees to see if that helps reduce the spreading.
Hi Jack & Martha,
I love Biscotti’s and love to bake them. I made your Chocolate Toffee Biscotti recipe today. The logs came out maybe an inch high but spread wide. We live at an altitude of 8000 ft in Colorado. Would you have any suggestions on what ingredient I would need to increase, like flour? I’m still new at baking at this elevation.
Love you recipes,
Hi Lynn – I’m afraid we aren’t at all versed in high altitude baking (we live almost at sea level!). You might find this article from King Arthur Flour helpful: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking – they give several suggested changes. Hope that helps!
I made one change, I used chai spice instead of cinnamon and love it. This is a great recipe, I added the biscotti to my Christmas gift box and it is a big hit.
Great idea!
Seems there is a problem with this dough? Has it been fixed?
No problem on our end Brenda – If your oven runs on the hotter side, you can try reducing the oven temperature a bit. And we didn’t write this recipe for a convection oven (per the second comment) – which (even at the lower temperature) can also make cookies spread too much as they bake faster.
Made these again. Same problem – spread out super thin! I’m using a convection so it automatically lowers temperature 25 degrees. Today it came out so thin I couldn’t turn them on the side for the second bake. Ugh! I’ve made other biscotti without problems. But these are so good I’m sure nothing will be left over. 😊
Hi Renate – I’d suggest using the non-convection setting the next time, assuming your oven gives you both options.
A suggestion, try chilling the logs maybe 15 minutes and then baking. This makes the butter in it solidify a bit and then mine dont spread as much.
Thanks for the suggestion Rosanna!
I made these on a whim and sent some to my college student in a care package. He has mentioned at least four times since then how much he and his friends enjoyed them. He thinks the flavors are like a favorite family cake and they mailed well. Making them again today and sending him all of them. Thanks!
You’re very welcome Stephanie – so glad the biscotti were a hit!
I just pulled these out of the oven. It smells awesome, but both logs spread out! My biscotti are very thin!
still going to slice them and bake again. What could have gone wrong?
Hi Renate – It’s hard to say for sure without actually being there with you in the kitchen…but cookies spread out when the oven is too hot, causing the fats (butter or oil) to heat up too quickly. If you try this recipe again, you could try turning your oven temp down 25 degrees to see if that helps. Hope that helps!
I just found this recipe — haven’t made it yet. I have a question about “Spray the tops lightly with kitchen pan spray and sprinkle on all of the cinnamon sugar.” Do you mean like Pam butter spray for greasing pans before baking? Is this what could be causing the biscotti to spread too much in all these reviews? What is the purpose of spraying them anyway? Please answer soon — I’d really like to bake them soon.
Hi Nancy – Yes – we mean the Pam spray – it helps the cinnamon sugar stick to the dough. We did this step ourselves and didn’t experience the spreading that some other readers reported – but it may be the culprit – just be sure not to over spray. Hope that helps!