SALTED CARAMEL BISCOTTI WITH DARK CHOCOLATE

Salted Caramel Biscotti with Dark Chocolate image

My new favorite flavor is: salted caramel EVERYTHING! Of course, I must have some chocolate with my salted caramel. As it is past season for my salted caramel ice cream and we are fully in biscotti season, I decided to post my salted caramel with dark chocolate biscotti. LOVE this! You can use my recipe (included in main recipe) for salted caramel sauce, or use a prepared sauce. If you cannot find the salted caramel sauce use the unsalted caramel sauce and add sea salt to taste. Enjoy with a hot cup of coffee or tea!

Provided by Cindy Smith Bryson @cindyluhooskitchen

Categories Cookies

Number Of Ingredients 14

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Ingredients

10 tablespoon(s) butter, unsalted, melted and slightly cooled. note: 10 tbsp=1/2 cup + 2 tbsp=1 stick + 2 tbsp
3 cup(s) all-purpose flour
3 teaspoon(s) baking powder
1\2 teaspoon(s) salt, kosher or sea salt
3 - eggs
1 & 1\4 cup(s) white sugar
2 teaspoon(s) real vanilla extract
1\2 cup(s) salted caramel sauce
6 ounce(s) dark chocolate
FOR SALTED CARAMEL SAUCE:
2 cup(s) granulated sugar
12 tablespoon(s) unsalted butter, at room temperature, cut into pieces
1 cup(s) heavy cream, room temperature
1 tablespoon(s) flaky sea salt

Steps:

Preheat oven to 350 degrees. Line two large baking sheets w/ parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In large bowl of electric mixer, whip the eggs on medium speed until they are just frothy, around one minute. Slowly add the sugar, followed by the butter and vanilla and continue whipping until all ingredients are combined and sugar is dissolved. Gently mix in the salted caramel sauce.
Add your dry ingredients to the wet ingredients in batches, stirring until just combined.
Divide the dough in half and turn out onto baking sheets. Carefully form them into logs around 12 inches long and 2 inches wide.
Bake @350 for 25-30 minutes, rotating pans halfway through for even baking, if this is necessary.
Allow biscotti to cool for 10 minutes. Slice into 2 inch thick slices and place back on parchment covered baking sheets, cut side down. Bake an additional 10 minutes, turning slices over halfway through. Allow to cool completely.
In a small saucepan over low heat or in microwave, melt dark chocolate. Drizzle over biscotti or dip bottom or one end of biscotti into chocolate. Place non chocolate side down. Allow chocolate to cool until hard.
For salted caramel sauce: In a medium saucepan add the sugar in an even layer over the bottom.
Whisk sugar over medium high heat until it begins to melt. Continue whisking until all of the sugar has melted. It's okay if there are lumps; keep whisking until they smooth out. Keep sugar moving continuously so that it does not burn. Stop whisking once all of the sugar has melted, and swirl pan occasionally while the sugar cooks.
The liquid should be a deep amber color and smell slightly toasted. Use a candy thermometer and cook until caramel reaches 350 degrees.
Once it reaches 350 degrees, add in all of the butter. Caramel will react with the addition of the dairy and will froth and bubble up. Whisk mixture until completely smooth.
Take pan off the heat and carefully add the cream. Whisk until all is incorporated and the sauce is perfectly smooth. Whisk in the flaky sea salt.
Allow sauce to cool , 10-15 minutes, and then pour into a glass container.