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:

Quickview
113k Calories
2g Protein
2g Total Fat
20g Carbs
0% Health Score
Limit These
Calories
113k
6%

Fat
2g
4%

  Saturated Fat
1g
11%

Carbohydrates
20g
7%

  Sugar
12g
13%

Cholesterol
15mg
5%

Sodium
267mg
12%

Get Enough Of These
Protein
2g
5%

Selenium
3µg
5%

Vitamin B2
0.07mg
4%

Vitamin B1
0.05mg
4%

Folate
12µg
3%

Calcium
29mg
3%

Fiber
0.71g
3%

Phosphorus
27mg
3%

Iron
0.48mg
3%

Manganese
0.05mg
2%

Zinc
0.3mg
2%

Vitamin B3
0.37mg
2%

Potassium
61mg
2%

Vitamin B5
0.16mg
2%

Vitamin B12
0.07µg
1%

Magnesium
4mg
1%

Copper
0.02mg
1%

Vitamin E
0.15mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups
Slow Cooker Mango Salsa Chicken Burritos
Cider Braised Pork Ribs
Saucy Garlic Chicken
Meatball Subs
Butternut Squash Soup
Red Curry with Vegetables
Bacon Chili Cheeseburger Meatloaf
Bacon Jalapeno Bloody Mary
Romaine Roasted Corn
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

Waiter, there's a fly in my soup! Yes, it's the rotting meat that attracts them!

Popular Recipes
Just-Add-Water Miso Chicken Noodle Soup

Foodnetwork

Cranberry Apple Compote + Honey Yogurt Parfait

Blogging Over Thyme

Quadruple-Chocolate Chocolate Pudding

Joanne Eats Well with Others

German Cucumber Salad or Gurken Salat

The Culinary Life

No-Bake Maple Pecan Protein Bars

Busy But Healthy