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Toffee Mandelscotti
Similar to Biscotti

Toffee Mandelscotti
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 tsp vanilla
  • 3-1/2 cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 8 oz almond toffee bits
  • 12 oz semi-sweet chocolate chips

Place eggs, oil, sugar and vanilla in the bowl of an electric mixer. Beat until light in color, 5 minutes.

Sift together flour, baking powder and salt. Mix into eggs just until incorporated. Do not overmix.

Stir in chocolate chips and toffee bits. Wrap dough in plastic wrap. Refrigerate 3 hours.

Heat oven to 350 degrees. Divide dough into 4 pieces. Shape each piece into an 8-by-3 inch log and arrange them on a greased cookie sheet. Bake until lightly browned, 25 to 30 minutes.

Reduce oven to 300 degrees.

Let cookie logs cool for 15 minutes and then cut them diagonally into 3/4-inch slices. Place the slices back on the cookie sheet laying them on their side and bake for an additional 20 to 25 minutes or until golden brown.

Baking the cookies twice is what causes them to be extra crispy. Perfect for dunking in coffee or hot chocolate.

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