Caramel Biscotti

Instructions

1. 1

   Preheat your oven to 180°C (350¿tF). Line a baking sheet with parchment paper.

   Tip: Make sure to grease the parchment paper with butter to ensure the biscotti release easily.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

   Tip: Make sure to sift the dry ingredients to remove any lumps.

3. 3

   In a large bowl, whisk together butter, eggs, and vanilla extract.

   Tip: Make sure to scrape the sides of the bowl to ensure everything is well combined.

4. 4

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Make sure to mix until the dough comes together in a ball.

5. 5

   Fold in chopped hazelnuts and cinnamon.

   Tip: Be gentle when folding the ingredients to avoid overmixing.

6. 6

   Divide the dough in half and shape each half into a log.

   Tip: Make sure to shape the logs evenly to ensure they bake evenly.

7. 7

   Place the logs on the prepared baking sheet and bake for 25 minutes.

   Tip: Make sure to bake the logs until they are firm to the touch.

8. 8

   Remove the logs from the oven and let them cool for 10 minutes.

   Tip: Make sure to let the logs cool completely before slicing.

9. 9

   Reduce the oven temperature to 160°C (325¿tF) and slice the logs into 1-inch thick slices.

   Tip: Make sure to slice the biscotti in a diagonal direction to create the signature biscotti shape.

10. 10

    Place the sliced biscotti on the baking sheet and bake for an additional 10-15 minutes.

    Tip: Make sure to bake the biscotti until they are crispy and golden brown.

11. 11

    Remove the biscotti from the oven and drizzle with caramel sauce.

    Tip: Make sure to drizzle the caramel sauce immediately after baking to ensure it sets properly.

12. 12

    Let the biscotti cool completely before serving.

    Tip: Make sure to let the biscotti cool completely to ensure they are crispy on the outside and chewy on the inside.