Salted Caramel and Chocolate Biscotti

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This recipe for Salted Caramel Chocolate Biscotti was the last on my list to make and completed my 2015 holiday baking.

Although it wasn’t easy to come across a really good recipe, in the end the best  of two  Caramel Biscotti recipes along with a few suggestions from other recipes resulted in very interesting and tasty biscotti.

Basic biscotti ingredients are quite similar but the flavour possibilities seem endless and it becomes hard to choose a favourite.  If you can think of a flavour there’s a way to get it into a batch of biscotti.

It’s been a good year for discovering and reinventing a few good biscotti recipes and rather fitting they have been the focus of this year’s holiday baking.

But now I promise, no more biscotti recipes…until next year!

Salted Caramel Chocolate Biscotti
2 ¼ cups all- purpose flour
2/3 cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla
2/3 cups caramel bits (Skor bits work well)
Chocolate for dipping

  1. Sift together flour, baking powder and salt, set aside.
  2. Beat together butter and sugar until well mixed.
  3. Add eggs one at a time and vanilla until well combined.
  4. Beat in as much flour mixture as you can then stir in remaining flour.
  5. Stir in caramel bits.
  6. Divide dough in half and on a lightly floured surface shape into two 2 ½ inch diameter rolls.
  7. Place on a parchment lined baking sheet and bake in a preheated 375F degree oven for 20 to 25 minutes until lightly browned.
  8. When cool enough to handle using a serrated knife cut each roll diagonally into approximately ¾ inch slices.
  9. Place cut side down on baking sheet and bake for 6 minutes then turn over and bake an additional six minutes.
  10. Cool on wire rack then either dip ends in melted chocolate or brush chocolate over tops of biscotti.
  11. Sprinkle with caramel bits and a light sprinkle of sea salt.

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Notes, Tips and Suggestions

  • Brushing the chocolate over tops of the biscotti instead of dipping one end gives you chocolate with every bite.
  • Don’t like salted caramel? Omit the salt and make Caramel Chocolate Biscotti.
  • Adding about 2/3 cups toasted almonds along with the caramel bits works well in this recipe.
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