Melted Caramel Chips Biscotti
Biscotti made with whole almonds and almond extract. For the liqueur, use whatever type you have. I've been making these with Amarula Cream from South Africa so I suppose anything goes.
Servings: 18
Cost: 5
Ingredients
- 2 cups minus 2 tablespoons all-purpose flour 240 grams
- 1 teaspoon baking powder
- ¼ teaspoon salt plus a pinch
- ⅔ cup sugar 135 grams
- 6 tablespoons unsalted butter melted (84 grams)
- 2 large eggs
- 2 tablespoons brandy or other type of alcohol
- 1 ½ teaspoons almond extract
- ¾ teaspoon vanilla extract
- ⅓ cup whole almonds toasted and chopped
- 1 cup Hershey's caramel chips
Instructions
- Stir together flour, baking powder, and salt. Set aside.
- In a mixing bowl, stir together sugar, melted butter, eggs, alcohol and extracts.
- Add flour mixture to egg mixture and stir, then stir in almonds to make a soft dough.
- Cover bowl and chill for 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Dampen hands and shape into two logs each about 8 inches long and 2 inches wide. The logs will not spread much.
- Bake for 30 minutes. Transfer loaves to a rack and let cool for 30 minutes ( I usually just do this for 15).
- Cut loaves into ¾-inch slices with a serrated knife ( the thinner the blade, the better).
- Reduce heat to 300 degrees F.
- Stand the biscotti on a clean baking sheet and bake for about 30 minutes. Transfer to rack to cool completely.
- Melt the caramel chips in the microwave using 50% power and stirring every 30 to 45 seconds. Spread melted caramel over bottom of biscotti, then stand them on a cutting board or small tray lined with parchment. Chill until the caramel chips set, then lift from parchment. Alternatively, you can just drizzle the melted chips over the biscotti.