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1
Heat oven to 325F.
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2
Combine flour, baking powder and cinnamon in medium bowl until well mixed; set aside.
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3
Combine brown sugar and butter in large bowl; beat at medium speed until creamy.
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4
Add eggs and almond extract; continue beating until well mixed.
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5
Reduce speed to low; add flour mixture and toffee bits.
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6
Beat until well mixed.
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7
Place dough onto waxed paper; divide into fourths.
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8
With lightly floured hands, shape each into 9x1 1/2-inch log.
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9
Place logs, 3 inches apart, onto lightly greased large cookie sheet.
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10
Bake for 15 to 16 minutes or until tops are cracked and golden brown.
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11
Remove from oven; reduce oven temperature to 300F.
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12
Cool logs 10 minutes on cookie sheet.
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13
Carefully remove logs to cutting surface.
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14
Cut into 1/2-inch diagonal slices with sharp knife.
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15
(Discard ends.)
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16
Arrange pieces on same cookie sheet, cut-side down.
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17
Continue baking for 15 to 20 minutes, turning once, or until cookies are golden brown and crisp on both sides.
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18
Meanwhile, place waxed paper onto flat surface; top with wire cooling racks.
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19
Remove biscotti to cooling racks.
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20
Cool completely.
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21
Place candy coating in small microwave-safe bowl; microwave on HIGH (100% power), stirring often, for 60 to 90 seconds.
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22
Stir until smooth.
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23
Drizzle cookies with melted candy coating.
