Best Bacon Biscotti With Maple Caramel Recipes

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MAPLE-BACON BISCUITS



Maple-Bacon Biscuits image

The biscuits are fluffy and have both cooked bacon crumbles and a hint of maple syrup. I recommend using nonstick baking sheet.

Provided by thedailygourmet

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 12

Number Of Ingredients 12

3 cups all-purpose flour
3 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
¾ cup cold butter
1 cup milk
2 tablespoons pure maple syrup
1 egg
½ cup finely chopped cooked bacon
2 tablespoons melted butter, or to taste
2 tablespoons pure maple syrup, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
  • Combine flour, sugar, baking powder, cream of tartar, and salt in a large bowl. Use a pastry cutter to cut cold butter into flour mixture, until you see small, pea-sized pieces of butter throughout the dough. Add milk, 2 tablespoons maple syrup, and egg and mix just until the ingredients are combined; do not overmix. Dough will be sticky with visible pieces of butter.
  • Turn dough out onto generously floured surface and sprinkle bacon pieces on top. Gently knead dough 10 to 15 times to incorporate bacon, sprinkling with additional flour if the dough is super sticky.
  • Pat the dough out to a 3/4- to 1-inch thickness and cut with a biscuit cutter or glass. Transfer biscuits to the prepared baking sheet.
  • Bake in the preheated oven until golden brown on top, 10 to 15 minutes. Brush the tops with melted butter and remaining maple syrup for extra depth.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 33 g, Cholesterol 61 mg, Fat 17.7 g, Fiber 0.8 g, Protein 7.3 g, SaturatedFat 10 g, Sodium 543.5 mg, Sugar 8.2 g

BACON BISCOTTI WITH MAPLE CARAMEL



Bacon Biscotti with Maple Caramel image

These bacon rich biscotti have a secret ingredient twist... crystalized ginger. The ginger provides a sweet & spicy backdrop to the applewood bacon. Topped with my luscious maple caramel, these biscotti are a hit with bacon lovers and cookie lovers alike!

Provided by Sharon Damante

Categories     Cookies

Time 1h45m

Number Of Ingredients 23

FOR THE BACON BISCOTTI
1 3/4 c all purpose flour, sifted
1 1/2 c light brown sugar
1/2 c chopped pecans
1/2 c chopped dates
1/4 c unsalted butter, at room temp
1/2 c old fashioned rolled oats
6 slice thick cut applewood bacon (+ reserved fat from cooking)
2+ whole eggs plus 1 egg white
3 Tbsp crystalized ginger, crushed
1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp pure vanilla extract
1/2 tsp saigon cinnamon
1/2 tsp cardamom (optional)
FOR THE MAPLE CARAMEL
1/2 c unsalted butter
2 Tbsp granulated sugar
3 Tbsp maple syrup
1 Tbsp milk
1 tsp roasted ground ginger
1/2 tsp pure vanilla extract
pinch sea salt

Steps:

  • 1. In a thick bottom skillet or cast iron pan, cook the bacon until crispy. Remove bacon from pan and chop coarsely; reserve bacon fat (should yield approx ¼ cup). Set aside.
  • 2. With a mortar and pestle, grind the crystallized ginger into powder. Set aside.
  • 3. In a large mixing bowl, beat butter and sugar until sugar starts to dissolve. Add the ginger and eggs and continue whisking until airy. Add the vanilla extract to the mix. Add the cinnamon; whisk in. Pour in the bacon fat (1/4 cup).
  • 4. Add the baking powder, baking soda and ½ of the flour; stir until incorporated. Add in the chopped pecans, dates and the cooked bacon. Stir to incorporate. Add in the remaining flour and stir to incorporate. Cover the dough with plastic wrap (directly against to keep out air) and refrigerate 2 hours.
  • 5. Preheat oven to 360 degrees. Remove the dough from the refrigerator and form into two long logs. Place on cookie sheet or rack covered with parchment paper. Press the dough logs to approximately 1 ½ inch high by 4 inches wide. (The logs will extend approximately 12-14 inches in length or to within an inch or two of the edges of your cookie sheet).
  • 6. Bake at 360 degrees for 30 minutes (or until lightly browned and slightly firm.) Remove from oven and let cool 2-3 minutes. Using a bread knife or other serrated knife slice both logs on the bias into individual cookies about one inch in width per piece. Note: Keep a wet towel handy and wipe the knife blade after each cut to keep the cookies uniform and aid in making clean cuts. Separate the cookies to allow air flow and return to oven to bake for another 20-25 minutes. Remove from oven and allow to fully cool.
  • 7. To make the caramel, melt the butter and sugar over low heat in a small, heavy bottom saucepan. Add the maple syrup, ground ginger, vanilla extract & pinch of sea salt. Continue to cook over low heat, stirring constantly with a whisk or spoon. When the mixture starts to foam, add in the milk and continue stirring and cooking approximately 7 minutes. The caramel will bubble lightly as it reduces and thickens. Test for viscosity by dipping the back of a metal teaspoon in the mixture... if it sticks to the spoon, but still glides off, it's ready. Note: The caramel will continue to thicken as it cools, so you should immediately coat the cookies. Using a teaspoon gently pour the caramel over the cookies in a back and forth motion, forming streaks of caramel across the cookies. The caramel will be sticky, so do not stack the cookies. Refrigerate or set aside in a cool place until service. Cookies can be stored in a single stack in a plastic storage container.

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