Salted Caramel Biscotti
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Salted Caramel Biscotti is a crunchy Italian almond biscuit that combines rich caramel sauce, cocoa powder and pistachios for a sophisticated treat. Made with butter, eggs and vanilla extract, this twice baked biscuit takes just 15 minutes to prepare and 30 minutes to cook. Perfect for dunking in coffee or enjoying as an afternoon snack, it suits anyone looking for an elegant homemade biscuit.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gconfectioner
- 125 gunsalted butter
- 150 ggranulated sugar
- 50 gbrown sugar
- 2 egglarge eggs
- 5 mlvanilla extract
- 5 gsalt
- 50 gcocoa powder
- 100 gcaramel sauce
- 100 gpistachios
Detail level
Instructions
- 1
Preheat oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
- 2
Whisk together flour, confectioner, cocoa powder, and salt in a medium bowl.
Tip: Make sure to sift the flour before measuring.
- 3
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Tip: Use an electric mixer for this step.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Tip: Be careful not to overmix the dough.
- 6
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Tip: This will allow the flour to hydrate and the dough to become easier to work with.
- 7
Divide the dough into two equal pieces and shape each piece into a log.
Tip: Make sure the logs are evenly shaped and about 20cm long.
- 8
Place the logs on the prepared baking sheet, leaving about 5cm of space between each log.
Tip: Make sure the logs are parallel to each other.
- 9
Bake for 25 minutes, then reduce the oven temperature to 160°C (325ºfF) and continue baking for an additional 10-15 minutes, or until the logs are firm to the touch.
Tip: Use a toothpick to check if the logs are done.
- 10
Remove the logs from the oven and let them cool on the baking sheet for 10 minutes.
Tip: This will help the logs to retain their shape.
- 11
Transfer the logs to a wire rack to cool completely.
Tip: Let the logs cool completely before slicing.
- 12
Once the logs are cool, slice them into 1cm thick slices and bake for an additional 5-10 minutes, or until crispy.
Tip: Keep an eye on the biscotti while they are baking, as they can go from crispy to burnt quickly.
- 13
Drizzle the biscotti with caramel sauce and sprinkle with pistachios.
Tip: You can also sprinkle with sea salt if you prefer a salty flavor.
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