Butter Brickle Biscotti

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar, packed
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 (8 ounce) package English toffee bits or (8 ounce) package almond brickle chips

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
2. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
3. Bake at 350u0b0 for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
4. Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container.

butter, sugar, brown sugar, eggs, vanilla, allpurpose, baking powder, salt, toffee bits

Taken from www.food.com/recipe/butter-brickle-biscotti-466317 (may not work)