Butter Brickle Biscotti Recipes

Steps:

• 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. , Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes. , Bake at 350° 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. , 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.

Steps:

• 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.
• 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.
• Bake at 350° 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.
• 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.

Steps:

• Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
• Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
• Whisk the flour, baking powder, and salt together in a large bowl.
• Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
• While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
• Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
• Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 3 days.

Steps:

• In a bowl, combine butter, flour, sugar, oats and pecans; spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15 minutes. Cool 5 minutes; break into pieces while still warm., Pat half of the crumbs into a 13x9-in. baking pan. Drizzle with half of the caramel topping. Cut ice cream into 1-in. slices; place in a single layer in pan. Sprinkle with remaining crumbs. Drizzle with remaining topping. Freeze until firm, about 2-3 hours. Remove from freezer 10 minutes before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
• Bake 6 minutes, until set. Cool completely.
• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
• Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
• In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
• Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C) In a small saucepan, melt butter and cook over low heat until browned. Remove from heat immediately to a medium bowl.
• Mix the brown sugar and bourbon into the butter until smooth. Beat in the eggs one at a time, and stir in the vanilla. Combine the flour, baking powder and salt; stir into the egg mixture. Mix in the almonds and butterscotch chips. Form into 2 long loaves and place onto a cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, or until firm. Allow the loaves to cool on the baking sheet. When they are cool enough to handle, slice diagonally into 1/2 inch slices. Return the slices cut side up to the baking sheet and bake for 15 to 20 additional minutes, turning once, until toasted on both sides. Cool completely and store in an airtight container at room temperature.