14 Mar Caramel Biscotti
Caramel Biscotti
Biscotti is amazing but I would say the crunch of it is an acquired taste. When I was growing up, I was a fan of soft chewy cookies and sugar cookies were my favorite. Very opposite of what a biscotti is. I also didn’t like coffee. But as I grew older and my palate developed, I started to live off of coffee and it’s perfect pairing: the biscotti.
My first attempt at making biscotti was around last Christmas. I made a pistachio orange biscotti and gave it away in tin cans as Christmas gifts. It gained the likeness of friends, friends of friends, moms of friends, family, and so on. This honestly was also one of the more simpler cookies I made around the holidays so I decided to take a crack at it again but this time with a different flavor. I went with a simple caramel flavor made out of both caramel sauce and brown sugar.
Ingredients for Caramel sauce to mix into dough:
1/2 cup packed light brown sugar
1/4 cup heavy cream
2 tblsp. butter
dash of salt
Ingredients for biscotti dough:
2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp baking powder
1/8 tsp salt
1/2 cup butter (1 stick)
1 cup granulated sugar
1/2 cup brown sugar
1 tsp. vanilla
3 eggs
Directions:
First make the caramel sauce by mixing the brown sugar, heavy cream, butter, and dash of salt in a medium saucepan. Place on medium heat and whisk constantly for 7-8 minutes. The texture will be smooth and the color light brown. Let cool slightly, then transfer to a glass jar. Place a piece of saran wrap over the jar to cover it. Make sure that the saran wrap is pressed up against and touching the caramel sauce at the top so the sauce does not form a film. Set aside in refrigerator until needed.
To make the biscotti dough, whisk together the flour, baking soda, baking powder, and salt in a medium sized bowl. Set aside. In the bowl of a mixer, combine the butter, both sugars, and vanilla. Beat until light and fluffy about 1-2 minutes. Beat in the eggs one at a time until well incorporated. Add in 1/3 of the flour mixture and beat until incorporated. Then remove the caramel sauce from the refrigerator and add into the mixture. Beat until combined. Add in the remaining flour mixture and beat again until dough is smooth and consistent. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees F.
When the dough is ready, remove from refrigerator and place on a well floured surface. Divide the dough in half and form two even logs about 1 1/2 inches in diameter. Place both logs onto a baking sheet sprinkled with flour. The baking sheet should be large enough to leave about 5 inches in between each log (they will spread when baking).
Bake for 30 minutes (firm to the touch but still generally soft). Remove from the oven and let cool for 1 minute. Use a spatula and carefully transfer the logs one at a time to a clean work station. Cut the logs on a diagonal about 3/4 inches thick. Arrange the slices, cut side down, on the baking sheet and return to the oven. Bake for an additional 15 minutes. Remove from oven, let cool on wire racks.
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