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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.
The flavor was good but logs completely flattened out. Like a thick pancake. Followed recipe to a “T” and oven was at correct temp, so I feel like an ingredient or instruction might have been missing.
Hi Ann – We’ve had some other readers share that their logs flattened out as well and we retested the recipe – it’s correct and our results are as shown in the photos. You could try a slightly lower temp in your oven and/or adding a little more flour. I’d also make sure that you are using a quality butter (such as Kerrygold) when baking – I’m in a few baking Facebook groups and it seems that everyone these days is complaining about cookie recipes in general spreading out too much. I suspect some butter brands on the market may have changed in recent years to include less butter fat. Hope that helps.
Wondering if I can I use something instead of the dark chocolate nibs? can I use mini chocolate chips instead?
Sure Elle – We were going for a specific look by using the dark chocolate but mini chips can work as well.
If your biscotti are spreading too much….place dough in fridge for half an hour before you bake them!
Thanks for the suggestion Brenda!
Followed directions as in recipe and had no problems. Came out fantastic!!😘🎅🏻🎄
Thank you Gerry!
We don’t have that brand of toffee bits in Australia what else is there to use.
I’m sorry Karen – I’m not familiar with other brand options in Australia. (We’re US based so only know brands we can find here.) Sorry I can’t be more help.
Karen I’m from Canada and we use Skor bits as we don’t have Heath bits that I have seen
Thanks Kelly – Skor bits are definitely a great option.
I wish I had read the comments before making these. A simple biscotti recipe and it turned out so very flat. No biscotti sharp to this cookie. I believe the skor bits may may too much oil base/butter component to it. The flavour is there but not a biscotti.
Thanks for your feedback Josy – these are intended to be somewhat thin biscotti, but as you noted, some readers do seem to be struggling with the dough flattening a lot when baking.
Super easy and DELICIOUS. I plan to make them as gifts for very special friends for the holidays.
Thanks Laureen!
DELICIOUS and easy!
Thanks Gail!
Very tasty, I did add 1 tsp of instànt coffee and used odds and ends of dark chocolate I had around chopped up fine. I think I made my log too wide so it was hard to cut and flip. Flavour is very good. Oh also mine are gluten free, new to using the flour.
Thanks Carol – not sure if the gluten free flour made a difference as well.
Something is wrong with this recipe. I suspect it is too much egg and/or not enough baking powder. The result is two almost flat, amorphous shaped logs. Haven’t tasted yet but I hope they can be salvaged as odd looking cookies.
Thanks for your feedback Celeste. We have made this recipe several times ourselves and are not experiencing the flattening issue you’ve reported. Too much egg would not cause the dough to spread out. If anything, I’d look at the butter you are using and confirm that you added the correct amount. Also, we made this with Land O Lakes butter – if you are swapping in a butter with higher butter fat, that could cause the issue – or, if your oven runs too hot, that can also cause the dough to spread out.