Chocolate Dipped Caramel Biscotti Recipe

Name: Chocolate Dipped Caramel Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Unsalted Butter, Room Temperature; 2/3 cups Sugar; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Coarse Sea Salt; 2 whole Large Eggs; 1 teaspoon Vanilla Extract; 2-1/4 cups All-purpose Flour; 3/4 cups Caramel Bits; 1/2 cups Almonds, Coarsely Chopped; 6 ounces, weight Dark Chocolate; 1/2 teaspoons Coarse Sea Salt

Servings: persons

1/2 cups Unsalted Butter, Room Temperature
2/3 cups Sugar
1-1/2 teaspoon Baking Powder
1/4 teaspoons Coarse Sea Salt
2 whole Large Eggs
1 teaspoon Vanilla Extract
2-1/4 cups All-purpose Flour
3/4 cups Caramel Bits
1/2 cups Almonds, Coarsely Chopped
6 ounces, weight Dark Chocolate
1/2 teaspoons Coarse Sea Salt

1
Preheat oven to 375u00b0F.
2
Beat butter in the bowl of an electric mixer for about 30 seconds. Then add sugar, baking powder and 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 bits and almonds.
3
Divide dough in half. On a lightly floured surface and with lightly floured hands shape each piece of the dough into a log about 10 x 2 inches. Place dough rectangles about 3 inches apart on a cookie sheet lined with a Silpat or parchment paper.
4
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 the biscotti will crumble and break if you try to cut it while hot.)
5
Reduce oven temperature to 300u00b0F. Using a serrated knife, cut each roll diagonally into 1/2 inch thick slices.
6
Place slices upright on the cookie sheet about 1/2 inches apart and bake for 12-15 minutes. Then remove them from the oven and cool biscotti on wire racks.
7
Place a medium-sized heatproof glass bowl over a pot of simmering water. Make sure that the water is not touching the bottom of the bowl. Add chocolate to the bowl and stir until chocolate has melted. Turn off heat and dip the biscotti into the melted 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.

949

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, Room Temperature, 2/3 cups Sugar, 1-1/2 teaspoon Baking Powder, 1/4 teaspoons Coarse Sea Salt, and more.

Yes, Chocolate Dipped Caramel Biscotti falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Dipped Caramel Biscotti

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