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Toffee Biscotti

Total Time

Prep: 30 min. Bake: 45 min. + cooling


2-1/2 dozen

A traditional Italian cookie that is baked twice, biscotti is ideal for dunking. Feel free to use any toffee candy bar you like for this recipe.—LilRedHen, Taste of Home Online Community
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  • 3 eggs
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 5 Heath candy bars (1.4 ounces each), chopped
  • 1/2 cup pecan halves


  1. In a large bowl, beat the eggs, oil, sugars and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in candy and pecans (dough will be sticky).
  2. Divide dough in half. With lightly floured hands, shape each half on a greased baking sheet into a 12-in. x 3-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown.
  3. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment paper-lined baking sheets.
  4. Bake for 15 minutes or until firm. Turn and bake 5-7 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

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