AERO Chocolate Toffee Biscotti
What you need
How to prepare
InstructionsPreheat oven to 350°F (180°C). Line a baking sheet with parchment; set aside. Combine flour, baking powder and salt. In a separate bowl beat sugar and butter until light and fluffy. Beat in eggs one at a time. Stir in vanilla. Beat in the flour mixture. Stir in half of the chopped AERO Milk Bubble Bars, the smacked MACKINTOSH Toffee Bar and the pecans. Divide the dough into two equal portions. Shape each portion into a 2 x 12-inch (5 cm x 30 cm) log. Arrange the logs 3 inches (8 cm) apart on a parchment-lined baking sheet. Bake for 25 to 30 minutes. Cool, then slice each log into 24 cookies. Reduce oven temperature to 300°F (150°C). Arrange cookies on two baking sheets. Bake for 15 minutes. Cool completely. Melt remaining chopped AERO Milk Bubble Bars in the microwave. Drizzle over cookies. Let stand until set.
Dip your biscotti in a NESCAFÉ Mocha for an extra chocolatey coffee break!
Leave out the nuts!
Allergic to nuts? No problem! Just leave them out.