Unlock the delightful crunch of a classic Italian cookie with a sweet and salty twist. This Salted Caramel Chip Biscotti recipe offers a perfect balance of flavors, making it an irresistible treat that’s surprisingly easy to master, even for beginner bakers.
Key Ingredients & Substitutions:
- All-Purpose Flour: Can substitute with a gluten-free baking blend that contains xanthan gum for a gluten-free option.
- Granulated Sugar: Brown sugar can be used for a deeper, more molasses-like flavor.
- Eggs: Essential for binding; no direct substitute recommended for this recipe.
- Salted Caramel Baking Chips: If unavailable, use regular caramel chips and a pinch more flaky sea salt in the dough.
- Flaky Sea Salt: Crucial for the “salted” caramel effect; fine sea salt can be used, but flaky offers better texture.
Ingredients:
Main:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 cup salted caramel baking chips
Optional:
- 1 tablespoon flaky sea salt, for sprinkling
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: Approximately 24 biscotti
- Calories per serving: ~150 calories
- Tools Needed: Large mixing bowl, whisk, rubber spatula, baking sheets, parchment paper, sharp serrated knife.
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking. This prepares your workspace for easy baking.
2. Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined. This ensures even leavening and flavor in your biscotti.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, vanilla extract, and melted, cooled butter. This creates the wet base for your biscotti dough. Ensure the butter is cooled so it doesn’t cook the eggs.
4. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix, as this can lead to tough biscotti.
5. Fold in Caramel Chips
Gently fold in the salted caramel baking chips until they are evenly distributed throughout the dough. The dough will be thick and somewhat sticky.
6. Form the Logs
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10-12 inches long and 2 inches wide. Leave space between the logs for spreading. If desired, sprinkle a little flaky sea salt over the top of each log.
7. First Bake
Bake the logs for 25-30 minutes, or until lightly golden brown and firm to the touch. Remove from the oven and let cool on the baking sheet for 10-15 minutes. This first bake sets the shape and begins to dry out the biscotti.
8. Slice the Biscotti
Reduce oven temperature to 300°F (150°C). Carefully transfer the logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into ¾-inch thick pieces. This classic cut gives biscotti its distinctive shape.
9. Second Bake
Arrange the sliced biscotti cut-side down back onto the baking sheet. Bake for another 20-25 minutes, flipping halfway through, until dry and crisp. This second bake is crucial for achieving that signature biscotti crunch.
10. Cool Completely
Transfer the finished Salted Caramel Chip Biscotti to a wire rack to cool completely. They will crisp up further as they cool. Enjoy your homemade Biscotti Recipes!
Variation Ideas:
- Nutty Crunch: Add ½ cup chopped pecans or almonds to the dough.
- Chocolate Drizzle: Once cooled, melt some dark chocolate and drizzle over the biscotti.
- Spice It Up: Incorporate ½ teaspoon ground cinnamon or nutmeg into the dry ingredients.
Storage Instructions:
Store your cooled Salted Caramel Chip Biscotti in an airtight container at room temperature for up to 2-3 weeks. For longer storage, you can freeze them for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Why is my biscotti not crunchy?
Your biscotti might need a longer second bake to fully dry out. Ensure your oven temperature is accurate and bake until they are firm and crisp.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it, tightly covered, for up to 24 hours. Let it come to room temperature slightly before shaping and baking.
What if I don’t have salted caramel chips?
You can use regular caramel chips and increase the amount of flaky sea salt in the dough to compensate.
How do I get clean slices?
Use a sharp serrated knife and allow the baked logs to cool for at least 10-15 minutes before slicing. This prevents crumbling.
Can I make these biscotti gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum.
What is the best way to enjoy biscotti?
Biscotti are traditionally enjoyed by dipping them into coffee or tea. The dipping softens them slightly and enhances the flavor.
