Chocolate Toffee Biscotti

Christmas Eve at the Clarke house, second year, first as wife. I belong here now in a way that the body knows before the mind does. I walked in and people called my name from different rooms and that is a specific kind of belonging, when your arrival is audible rather than visible first.

Linda, Debbie sister, pulled me aside in the kitchen and showed me a photograph from the wedding. She said she was proud of how the dress came out. I said I was too. She said she had put something in the hem, a small piece of lace from her mother dress, which was Debbie and Tyler grandmother. I did not know that until she told me. I had something borrowed from a grandmother after all. Not one I knew. But one who was given to me anyway through the intention of the people who love the man I married. I held Linda hands for a moment and could not say much and she said I know, and that was sufficient.

Tyler and I drove home at midnight with leftover pie and I told him about the lace in the hem. He was quiet for a moment and then said Linda does not tell people that usually. I said she told me. He said yes, he knew. He said she waited until after the wedding so it would not add to my nerves. That is a kind and considered act. This family is full of kind and considered acts. I am learning to receive them.

We got home after midnight with that pie in a paper bag, and I could not sleep right away—I kept thinking about Linda and the lace and what it means to be chosen by people who had no obligation to choose you. The next morning I wanted to make something for Tyler to find when he woke up, something that said I am happy here. Biscotti felt right: twice-baked, patient, the kind of thing that rewards a slow morning and a quiet cup of coffee. The toffee bits in this one remind me a little of the way that evening felt—small, sweet things hidden inside something you might have otherwise taken for ordinary.

Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes | Servings: 24 biscotti

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup toffee bits (such as Heath baking bits)
1/2 cup semi-sweet chocolate chips
1 tablespoon butter, softened
1 egg white, lightly beaten (for brushing)

Instructions

Preheat and prepare. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
Mix dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
Mix wet ingredients. In a large bowl, beat the softened butter and sugar together until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine and fold. Gradually stir the dry ingredients into the wet ingredients until a stiff dough forms. Fold in the toffee bits and chocolate chips, distributing them evenly throughout the dough.
Shape the logs. Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 12 inches long and 2 inches wide. Place both logs on the prepared baking sheet, spacing them at least 3 inches apart. Brush the tops and sides with the lightly beaten egg white.
First bake. Bake for 25–28 minutes, until the logs are set and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on the pan for 15 minutes. Reduce oven temperature to 325°F (165°C).
Slice. Using a sharp serrated knife, cut each log on a slight diagonal into 3/4-inch thick slices. Arrange the slices cut-side down in a single layer on the baking sheet.
Second bake. Bake at 325°F for 10–12 minutes, then flip each biscotti and bake for another 10–12 minutes, until firm and dry to the touch. Transfer to a wire rack and let cool completely—they will crisp further as they cool.
Optional drizzle. If desired, melt a small handful of chocolate chips and drizzle over the cooled biscotti. Let set before storing.

Nutrition (per serving)

Chocolate Toffee Biscotti — The Kind of Thing You Bring Home at Midnight