Yes, it’s true…. I love making biscotti. I rarely buy it or have it with coffee. I just enjoy the process of making it and eating it by itself. I find something very therapeutic about making biscotti. I like mixing everything in one bowl and then using your hands to divide and shape the dough into logs. It’s crunchy and slightly sweet. I usually make biscotti laced with dried fruits and nuts, but I saw a bag of caramel bites at the store and I couldn’t help it. Caramel bits are mixed in to the dough, baked twice and then dipped in dark chocolate and sprinkled with coarse sea salt. The dark chocolate and sea salt helps cut the sweetness from the caramel and it enhances the flavor of the cookie. Caramel, dark chocolate and sea salt is a combination that never disappoints. I think it makes the biscotti a bit more fancy. Don’t you agree?
learn from me... line the baking sheet with a silpat or parchment otherwise you will be scraping the caramel off of the pan.
Chocolate Dipped Caramel Biscotti
Prep: 20 mins Bake 40 mins Stand: 20 mins Cool 20 mins Yields: 25-30 cookies
Ingredients:
½ C unsalted butter, room temperature
2/3 C sugar
1½ tsp baking powder
¼ tsp coarse salt
2 large eggs
1 tsp vanilla extract
2¼ C all purpose flour
¾ C caramel bites
½ C almonds, roughly chopped
6 oz dark chocolate
coarse sea salt
Directions:
- Preheat oven to 375ºF.
- Beat butter with an electric mixer for about 30 seconds then add sugar, baking powder, salt and beat until combined. Add eggs and vanilla extract and beat until combined. Gradually add flour and beat in as much as you can with the mixer. Stir in the remaining flour by hand. Stir in caramel bites and almonds.
- Divide dough into half. On a lightly floured surface and with lightly floured hands shape the dough into a log about 10 x 2 inches. Place dough about 3 inches apart onto a cookie sheet lined with a silpat or parchment paper.
- Bake for 20-25 minutes or until the top is lightly browned. Cool pan on a wire rack for 20 minutes. (It’s important to let it cool otherwise it will crumble and break if you try to cut it while hot)
- Reduce oven temperature to 300º. Using a serrated knife, cut each roll diagonally into ½ inch thick slices.
- Place slices upright on the cookie sheet about ½ inches apart and bake for 12- 15 minutes. Cool biscotti on wire racks.
- Place medium glass bowl over a pot of simmering water. Make sure that the water is not touching the bowl. Add chocolate to bowl and stir until chocolate has melted. Turn off heat and dip the biscotti into the chocolate. Place dipped biscotti onto a Silpat lined cookie sheet to set. While chocolate is still wet, sprinkle with a little sea salt. Store in airtight container.
Enjoy!!
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Agreed, agreed! The salt is the key. 🙂 Whoever discovered that salt goes with sweets is a genius.
These babies are gorgeous! Would never have thought to add caramel bits. Well done! 🙂
I sorta find making biscotti therapeutic too! And homemade is like 18 kagillion times better than the plastic tasting packaged stuff, hands down! These look great!
yum yum yum. These look phenomenal!
Odd to say, but I love how much time biscotti-making takes. How the smell slowly invades your space and there’s still a good deal of waiting! What to do! Write letters, watch Amelie again, clean your leather shoes… but my biscotti afternoons have been on a hiatus ever since I moved to an apartment sans oven in January (Oh! The trials and tribulations of student living). Fortunately, that’s all about to end very soon, by this weekend.
And I think I know the first thing I’m going to do. After I buy some caramel.
omg these look sinfully delicious! The taste and smell simply oozes from the photos and this blog post 🙂 Such a magic touch adding the caramel bits! Thanks for sharing and also thanks for the “learn from me…” 🙂
The Duo Dishes: I second that – salty and sweet! Love!
Chung-Ah: Thank you! I just couldn’t resist the bag of caramel bits at the store – had to find a way to use them!
Julia: Thanks Julia! Baking therapy – can’t beat it!
Meg: Thank you!!
Janet: 🙂 I know what you mean about accomplishing other tasks while baking biscotti! I love the multi-tasking – it makes me feel efficient!
Alex: Thank you!! Gotta share the tips and hope to save ppl some frustration along the way 🙂
These were a huge hit! I cannot eat them because I’m allergic to gluten but I am going to try to replicate a gluten free version. My house smelled amazing while they were baking. While I packaged them this morning, I could tell that they are the perfect texture: the way a biscotti should be in terms of crisp. I’m strongly considering making them for my school’s cookie swap. Thank you for sharing an amazing recipe!
Kathleen: Yay!!!! I’m so glad that it smelled great while baking and that it was a hit!! Let me know how the gluten free version works out. Take care and thank you again for trying the recipe. Happy Holidays!!
Do you think you could substitute regular caramels that are cut into small pieces?
Julie: Yes, I think that would work – it might be a bit sticky to work with but it should work.
I just made these as part of the favors for my sister’s bridal shower. I used toffee instead of caramel….but man, holy yum!!! I just wanted to eat all of the dough and not bake them haha. Thanks for a great recipe!!!
Great recipe! I made these last night — and they are great. The only thing I did different was use semi sweet chocolate because that is what I had on hand.
Just found this recipe and I just went to the store to get caramel bits (the only thing I didn’t have already) and to my dismay, they didn’t have any. So I got the caramel squares. I’ve cut them up and rolled most into little balls and with sticky hands, I feel pretty happy about this replacement tho it was a bit more work. Here’s to hoping!