INGREDIENTS:

• 2 sticks unsalted butter, room temperature

• 2 cups sugar

• 6 large eggs, room temperature

• 2 3/4 cups matzo cake meal

• 3/4 cup potato starch

• 1/2 teaspoon salt

• 1 cup Heath English toffee bits

• Sanding sugar -  generous for topping

  
  

  
  
  

  
  
  

DIRECTIONS

1. Preheat the oven to 350 degrees.

2. In an electric stand mixer fitted with the paddle attachment, cream the butter and sugar for 2-3 minutes until creamy. Add eggs, one at a time, for another 2-3 minutes. In a large glass bowl whisk matzo cake meal, potato starch and salt.

3. Add flour mixture slowly to the butter mixture on low until sticky dough is formed. Then add Heath toffee bits and mix for an additional minute.

4. On a parchment lined baking sheet divide dough in half and shape into two 12 by 4 inch logs. If dough is too sticky to handle, lightly handle to mold. Sprinkle each log with sanding sugar to cover. Bake until golden brown, 40-45 minutes. Let cool enough to handle, about 10 minutes. While still warm, transfer logs to a cutting board and cut on a diagonal into 1/2 inch slices with a serrated knife. Store in an airtight container.