Butter Brickle Biscotti

• 1 cup white whole wheat flour
• 1 cup whole wheat flour
• 1 12 teaspoons baking powder
• 14 teaspoon salt
• 6 tablespoons unsalted butter
• 23 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup toffee pieces

1. Preheat oven to 350.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In a large mixing bowl, add butter and sugar - beat together until smooth.
4. Add in the eggs, one at a time, beating until well combined.
5. Be sure to scrape down the sides at least once.
6. Mix in vanilla.
7. Add the flour mixture and toffee bits - gently mixed until well combined.
8. Scoop the dough onto a parchment lined baking sheet and shape into a 14" long by 2 1/2" wide log.
9. This dough will be a bit sticky, so use wet fingertips to help you along in shaping.
10. It should be about 3/4" thick.
11. Place in the oven and bake until the top feels firm - about 25 minutes.
12. Remove the pan from the oven and reduce the temperature to 325.
13. Let cool for 15 minutes, then lightly spritz the log with water - then let sit for 5 more minutes.
14. Use a serrated knife to cut the log into 3/4" thick diagonal slices.
15. Place the sliced pieces upright back on the baking sheet and return it to the oven.
16. Bake until the biscotti are a light golden - about 25-30 more minutes.
17. Remove and place on a wire rack to cool completely.

whole wheat flour, whole wheat flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla, toffee

Taken from www.food.com/recipe/butter-brickle-biscotti-340573 (may not work)