Dulce de Leche Biscotti

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   Whisk together the flour, sweetened milk powder, baking powder, and salt in a medium bowl.

   Tip: Make sure to sift the dry ingredients for even distribution.

3. 3

   In a large bowl, cream together the butter and sugar until light and fluffy.

   Tip: Use an electric mixer for best results.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: Use a rubber spatula for this step.

6. 6

   Melt the dulce de leche in a small saucepan over low heat, stirring occasionally.

   Tip: You can also use a microwave-safe bowl to melt the dulce de leche in short bursts, stirring between each interval.

7. 7

   Fold the melted dulce de leche into the dough until well combined.

   Tip: This is where the biscotti get their signature gooey centers.

8. 8

   Stir in the cocoa powder, espresso powder, and chopped almonds.

   Tip: Don't overmix at this stage, as the biscotti will continue to develop as they bake.

9. 9

   Divide the dough into two equal pieces and shape each into a log about 15cm (6 inches) long.

   Tip: Use parchment paper or a silicone mat to prevent sticking.

10. 10

    Bake the logs for 25 minutes, then remove from the oven and let cool for 10 minutes.

    Tip: Use a sharp knife to slice the logs into 1-inch thick slices.

11. 11

    Return the biscotti to the oven and bake for an additional 10-15 minutes, or until crispy.

    Tip: Keep an eye on the biscotti as they can go from perfectly toasted to burnt quickly.

12. 12

    Let the biscotti cool completely on a wire rack before serving.

    Tip: Enjoy with a glass of cold milk or your favorite coffee drink.