Holiday toffee Biscotti
Holiday Toffee Biscotti
Richard E. Collins, MD
South Denver Cardiology Associates
1000 SouthPark Drive
Littleton, CO 80120

Biscotti means "twice baked". This recipe makes a delicious almond toffee biscotti, but not so heart healthy with 6 grams of fat.. Once in awhile, you just have to indulge. The fat however is partly from the almonds, so it is a good nut fat. This biscotti (if you are from Colorado you will know) is made from the richness of Enstrom's toffee of Grand Junction. It is perfect with a warm cup of java. Enjoy!

2 ½ c all purpose flour
1 c sugar
½ t baking soda
½ t baking powder
½ t cinnamon
½ t salt (optional)
¼ cup strong coffee, cooled (decaf is OK)
1 T fat free milk
2 egg substitutes, ½ c (1 "egg" equals ¼ cup)
1 t vanilla
1 ½ c almond toffee crumbs, Enstrom's®.

Preheat oven to 350 degrees. Combine dry ingredients, flour, sugar, baking soda, baking powder, cinnamon and salt. In a separate bowl, combine coffee, milk, egg substitute, and vanilla. Add the liquid ingredients to the flour mixture; stir by hand to form soft dough. Add the almond toffee crumbs.
With a floured surface and floured hands, shape into two 8" logs.
On a baking sheet sprayed with cooking spray, place the logs at least 4 to 5 inches apart. Flatten each to form a 3 to 4 inch wide rectangle.
Bake for 20 to 25 minutes until golden brown and firm. Remove from oven. Reset oven temperature to 275 degrees. Allow the flattened rectangles to cool, at least fifteen minutes. Remove from baking sheet. Using a serrated knife, slice across to cut ½ to ¾ inch wide strips. Place slices cut surface down and return to oven for 15 to 20 minutes. Remove and flip cookies to the other cut side and bake for 15 to 20 minutes. Transfer to rack to cool.

Makes 24. Serving size: 1 (a ½ to ¾ inch wide biscotti).
Nutritional analysis: Calories 163, fat 6.4g, carbohydrates 24, protein 2.7 g.