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?
Chocolate Dipped Caramel Biscotti
Prep: 20 mins Bake 40 mins Stand: 20 mins Cool 20 mins Yields: 25-30 cookies
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
- 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.