Recipe: Butter Brickle Biscotti

Makes 13 to 16 biscotti

Baker's parchment paper

6 tablespoons unsalted butter, room temperature

2/3 cup granulated sugar

1 ½ teaspoons baking powder

¼ teaspoon salt

1 teaspoon vanilla extract

2 large eggs

2 cups whole-wheat flour, or 1 cup each all-purpose and whole-wheat flours

1 cup toffee bits (see Kitchen Note)

1. Preheat oven to 350 degrees. Line a baking sheet that's at least 16 inches long with parchment paper and set aside.

2. Beat butter and sugar in a medium bowl until smooth. Beat in baking powder, salt and vanilla. Add eggs, one at a time, beating well after each addition and scraping the bowl. Add flour and toffee bits, beating gently until well mixed. (The dough will be soft and sticky.)

3. Scrape the dough onto center of prepared baking sheet. Wet your fingers and pat and smooth dough into a log about 14 inches long, 2 inches wide and ¾ inch thick. Make it as smooth and even as possible.

4. Bake log on center oven rack 25 minutes and remove from oven. (The dough will have spread quite a bit.) Reduce oven temperature to 325 degrees. Cool 10 minutes, then spritz with water. Let rest 5 minutes, then use a serrated knife to cut log crosswise into ¾ -inch thick biscotti. (The log will have a tendency to crumble a bit on top.) Use the knife to separate the biscotti so there's space around each. Return to oven and bake until golden brown, about 30 minutes. Remove from oven and let cool on pan. Store in an airtight tin.

Times Kitchen Note: Look for Heath English Toffee Bits shelved with ingredients such as chocolate chips in larger supermarkets.

From "King Arthur Flour Whole Grain Baking"