Salted Caramel Biscotti
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Over the years, I've discovered that homemade biscotti is one of the easiest treats to impress with, and this salted caramel version has become my go to for gifting. The beauty of these twice baked cookies is how quickly they come together in just 45 minutes total, making them perfect for busy weeknights. I love using pistachios here because they're packed with heart healthy fats and add such a lovely crunch against the rich caramel and cocoa. The combination of sweet and salty is utterly addictive, and honestly, once you master this recipe, you'll find yourself making batch after batch.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.