Salted Caramel Biscotti With Dark Chocolate Recipes
CARAMEL CHIP BISCOTTI
The combination of caramel and chocolate in these delicate Italian biscuits is to die for. It's divine dunked in coffee or a sweet wine, or even enjoyed on its own. Feel free to use any flavor chocolate chips. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy; beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture (dough will be stiff). Stir in caramel bits and chocolate chips., Divide dough into three portions. On parchment-paper lined baking sheets, shape each portion into a 7x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pans on wire racks 5 minutes., On a cutting board, use a serrated knife to cut each rectangle crosswise into eight slices. Place slices on baking sheets, cut side down. Bake until crisp, 10-12 minutes per side. Remove from pans to wire racks; cool completely., Drizzle melted candy coating over tops; let stand until set. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 206 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 115mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
SALTED CARAMEL CHOCOLATE BISCOTTI RECIPE - (4.1/5)
Provided by barbsjustagirl
Number Of Ingredients 12
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
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