salted caramel chocolate biscotti
Salted caramel chocolate biscotti might be a good recipe to expand your hor d'oeuvre repertoire. Watching your figure? This lacto ovo vegetarian recipe has 114 calories, 2g of protein, and 3g of fat per serving. This recipe serves 24. For 19 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 372 people have tried and liked this recipe. It is an inexpensive recipe for fans of Mediterranean food. If you have eggs, sugar, bittersweet chocolate chips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Jelly Toast Blog. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so outstanding. Similar recipes are Chocolate Dipped Salted Caramel Biscotti, Salted Caramel and Candied Pecan Biscotti, and Salted caramel chocolate skillet brownie with caramel ice-cream.
Servings: 24
Ingredients:
1 cup all purpose flour
1/2 teaspoon baking soda
2/3 cup bittersweet chocolate chips
15 caramel candies, unwrapped and chopped small
2 large eggs
1/4 teaspoon salt
sea salt for sprinkling
3/4 cup sugar
1 1/2 tsp vanilla extract
3/4 cup white whole wheat flour
Equipment:
baking paper
baking sheet
stand mixer
whisk
bowl
knife
microwave
Cooking instruction summary:
Directions:Preheat oven to 300. Line a baking sheet with parchment paper and set aside.In the bowl of a stand mixer, beat together sugar, vanilla and eggs until white and creamy.In a separate bowl whisk together flours, baking soda and salt.With the mixer on low, slowing add dry ingredients to the wet ingredients. Mix until just incorporated.Fold in caramels and 1/3 cup of chocolate chips.Divide dough in half and form into two 12 inch logs on prepared baking sheet. Flatten slightly so logs are about 3/4 inch high.Bake for 35 minutes. Remove and allow to cool for 10 min.With a sharp knife, slice each log into 24 cookies. Lay biscotti down on the cut sides. Bake again for 10 minutes. Flip the biscotti over and bake for an additional 10 minutes or until biscotti are nicely dried.Allow to cool completely on wire racks.In a microwave safe bowl, place remaining chocolate chips. Microwave on high for 30 seconds, stir and microwave again for 15 seconds. Repeat, microwaving for 15 second intervals until chocolate is completely melted.Use a fork or spoon to dip in the melted chocolate and drizzle over biscotti. Sprinkle with sea salt. Allow chocolate to set (these can be popped into the fridge to speed the chocolate hardening process along). Biscotti can be stored in an airtight container at room temp for up to 5 days.
Step by step:
1. Line a baking sheet with parchment paper and set aside.In the bowl of a stand mixer, beat together sugar, vanilla and eggs until white and creamy.In a separate bowl whisk together flours, baking soda and salt.With the mixer on low, slowing add dry ingredients to the wet ingredients.
2. Mix until just incorporated.Fold in caramels and 1/3 cup of chocolate chips.Divide dough in half and form into two 12 inch logs on prepared baking sheet. Flatten slightly so logs are about 3/4 inch high.
3. Bake for 35 minutes.
4. Remove and allow to cool for 10 min.With a sharp knife, slice each log into 24 cookies. Lay biscotti down on the cut sides.
5. Bake again for 10 minutes. Flip the biscotti over and bake for an additional 10 minutes or until biscotti are nicely dried.Allow to cool completely on wire racks.In a microwave safe bowl, place remaining chocolate chips. Microwave on high for 30 seconds, stir and microwave again for 15 seconds. Repeat, microwaving for 15 second intervals until chocolate is completely melted.Use a fork or spoon to dip in the melted chocolate and drizzle over biscotti. Sprinkle with sea salt. Allow chocolate to set (these can be popped into the fridge to speed the chocolate hardening process along). Biscotti can be stored in an airtight container at room temp for up to 5 days.
Nutrition Information:
covered percent of daily need
