Salted Caramel and Candied Pecan Biscotti

Salted Caramel and Candied Pecan Biscotti might be just the side dish you are searching for. This recipe serves 12 and costs 49 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 244 calories, 4g of protein, and 14g of fat per serving. A couple people really liked this Mediterranean dish. 18 people were impressed by this recipe. A mixture of heavy cream, pecans, sea salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Bright Eyed Baker. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a not so awesome spoonacular score of 21%. Similar recipes include salted caramel chocolate biscotti, Chocolate Dipped Salted Caramel Biscotti, and Salted Caramel And Candied Bacon Ice Cream.

Servings: 12

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line a 12" x 5 1/2" biscotti pan with parchment (or line a baking sheet with parchment paper). In a bowl, whisk together the all purpose flour, whole wheat flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter, brown sugar, and granulated sugar until light, wiping down the bowl and beater as needed. Beat in the eggs one at a time until smoothly incorporated, again scraping down bowl/beater as needed. Beat in the vanilla extract. Add the dry ingredients to the wet and mix in on lowest speed until mostly incorporated. Finish folding in by hand just until evenly combined.Transfer batter to the prepared biscotti pan and flatten out to fill pan all the way to corners and edges in an even layer. (It helps to use a wide, flat spatula greased with nonstick spray to do this.) If using a baking tray, flatten dough out into a 12" x 5 1/2" rectangle, making the edges as neat as possible. Scatter chopped pecans over dough and press into top. Bake biscotti in preheated oven for 30 minutes. Remove and let cool for 5 minutes. Slice into 1" wide biscotti with a serrated knife. Transfer to a parchment-lined baking sheet (or spread out on current baking sheet if already using), laying on one of cut sides. Reduce oven temperature to 325F and bake another 30 minutes, flipping biscotti to opposite sides halfway through baking time. Biscotti should feel firm in the center but not hard when done; they will continue to get crunchier as they cool. Allow to cool completely before adding caramel drizzle. Place sugar in a medium-large, heavy bottomed pot and set on stove over medium-low heat. Allow to melt, watching carefully. (This usually takes about 10-15 minutes on my stove, but times can vary substantially from one stove to another). Once sugar is beginning to melt, microwave cream for about 1 1/2 minutes, until very warm. Using a heat-safe spatula, begin to gently scoop melted sugar over unmelted to prevent burning until all has liquified. Continue to stir gently until sugar is a deep amber color. Slowly and carefully pour cream into sugar while stirring - the mixture will bubble up and be VERY hot. Continue to stir constantly as you cook about another 2 minutes, until thickened; the caramel will still be runny and will continue to thicken substantially as it cools. Cool caramel for about 5 minutes, just until thickened enough to drizzle.** Drizzle over biscotti and sprinkle with sea salt. Allow to set before eating. Store biscotti in an airtight container at room temperature.

 

Step by step:

1. Preheat oven to 350F. Line a 12" x 5 1/2" biscotti pan with parchment (or line a baking sheet with parchment paper). In a bowl, whisk together the all purpose flour, whole wheat flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter, brown sugar, and granulated sugar until light, wiping down the bowl and beater as needed. Beat in the eggs one at a time until smoothly incorporated, again scraping down bowl/beater as needed. Beat in the vanilla extract.

2. Add the dry ingredients to the wet and mix in on lowest speed until mostly incorporated. Finish folding in by hand just until evenly combined.

3. Transfer batter to the prepared biscotti pan and flatten out to fill pan all the way to corners and edges in an even layer. (It helps to use a wide, flat spatula greased with nonstick spray to do this.) If using a baking tray, flatten dough out into a 12" x 5 1/2" rectangle, making the edges as neat as possible. Scatter chopped pecans over dough and press into top.

4. Bake biscotti in preheated oven for 30 minutes.

5. Remove and let cool for 5 minutes. Slice into 1" wide biscotti with a serrated knife.

6. Transfer to a parchment-lined baking sheet (or spread out on current baking sheet if already using), laying on one of cut sides. Reduce oven temperature to 325F and bake another 30 minutes, flipping biscotti to opposite sides halfway through baking time. Biscotti should feel firm in the center but not hard when done; they will continue to get crunchier as they cool. Allow to cool completely before adding caramel drizzle.

7. Place sugar in a medium-large, heavy bottomed pot and set on stove over medium-low heat. Allow to melt, watching carefully. (This usually takes about 10-15 minutes on my stove, but times can vary substantially from one stove to another). Once sugar is beginning to melt, microwave cream for about 1 1/2 minutes, until very warm. Using a heat-safe spatula, begin to gently scoop melted sugar over unmelted to prevent burning until all has liquified. Continue to stir gently until sugar is a deep amber color. Slowly and carefully pour cream into sugar while stirring - the mixture will bubble up and be VERY hot. Continue to stir constantly as you cook about another 2 minutes, until thickened; the caramel will still be runny and will continue to thicken substantially as it cools. Cool caramel for about 5 minutes, just until thickened enough to drizzle.**

8. Drizzle over biscotti and sprinkle with sea salt. Allow to set before eating. Store biscotti in an airtight container at room temperature.

Nutrition Information:

covered percent of daily need