Best Salted Caramel Chocolate Biscotti Recipes

SALTED CARAMEL CHOCOLATE BISCOTTI RECIPE - (4.1/5)

Steps:

• Preheat oven to 300. Line a baking sheet with parchment paper and set aside. In the bowl of a stand mixer, beat together sugar, vanilla and eggs until white and creamy. In a separate bowl whisk together flours, baking soda and salt. With the mixer on low, slowing add dry ingredients to the wet ingredients. Mix until just incorporated. Fold in caramels and 1/3 cup of chocolate chips. Divide dough in half and form into two 12 inch logs on prepared baking sheet. Flatten slightly so logs are about 3/4 inch high. Bake for 35 minutes. Remove and allow to cool for 10 min. With a sharp knife, slice each log into 24 cookies. Lay biscotti down on the cut sides. Bake again for 10 minutes. Flip the biscotti over and bake for an additional 10 minutes or until biscotti are nicely dried. Allow to cool completely on wire racks. In a microwave safe bowl, place remaining chocolate chips. Microwave on high for 30 seconds, stir and microwave again for 15 seconds. Repeat, microwaving for 15 second intervals until chocolate is completely melted. Use a fork or spoon to dip in the melted chocolate and drizzle over biscotti. Sprinkle with sea salt. Allow chocolate to set (these can be popped into the fridge to speed the chocolate hardening process along). Biscotti can be stored in an airtight container at room temp for up to 5 days. adapted from Cooking Light

SALTED CARAMEL BISCOTTI WITH DARK CHOCOLATE

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.