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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.

Chocolate Toffee Biscotti

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.

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Chocolate Toffee Biscotti

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.

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Chocolate Toffee Biscotti

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:

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Chocolate Toffee Biscotti

Chocolate Toffee Biscotti

  • Author: A Family Feast
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 52 cookies
  • Category: dessert
  • Method: baking
  • Cuisine: Italian

Ingredients

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


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.


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.

Keywords: Chocolate Toffee Biscotti

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Chocolate Toffee Biscotti

Chocolate Toffee Biscotti

Chocolate Toffee Biscotti

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    Comments

  • Renate wrote:

    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. 😊

    • Martha wrote:

      Hi Renate – I’d suggest using the non-convection setting the next time, assuming your oven gives you both options.

  • Stephanie wrote:

    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!

    • Martha wrote:

      You’re very welcome Stephanie – so glad the biscotti were a hit!

  • Renate wrote:

    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?

    • Martha wrote:

      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!

  • Meagan wrote:

    I want to make these, but I’m not sure I can get past the fact that you called it cookie batter and not dough, hahaha! Just kidding though, I want to make these for xmas!

    • Martha wrote:

      Merry Christmas Meagan!

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