Indulge in the delightful world of Caramel Chip Biscotti, a classic Italian cookie characterized by its twice-baked texture and burst of sweet caramel flavor. With a crunchy exterior and a chewy interior, these delectable treats are the perfect accompaniment to your morning coffee or afternoon tea. Our collection of recipes offers a range of variations to satisfy every palate, from traditional biscotti to unique flavor combinations like pumpkin spice and chocolate chip. Whether you prefer a simple, classic recipe or something more adventurous, our Caramel Chip Biscotti recipes have got you covered. So, grab your apron, preheat your oven, and embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
CLASSIC BISCOTTI RECIPE - 4 WAYS
This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!
Provided by Kristine Rosenblatt
Categories Dessert
Time 1h20m
Number Of Ingredients 43
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
- In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- If desired, sprinkle the logs with turbinado sugar.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs and vanilla extract. Mix until well combined.
- In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Mix in the chocolate chips and nuts, if using.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs, almond extract and vanilla extract. Mix until well combined.
- In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Stir in the chopped almonds.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- If desired, sprinkle the logs with turbinado sugar.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs, vanilla extract and orange zest. Mix until well combined.
- In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Mix in the dried cranberries.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- If desired, sprinkle the logs with turbinado sugar.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
Nutrition Facts : ServingSize 1 biscotti, Calories 84 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 75 mg, Fiber 1 g, Sugar 6 g
MEXICAN CHOCOLATE BISCOTTI
Nancy C. Evans of Phoenix, Arizona captured the spicy cinnamon flavor of Mexican chocolate in her original recipe for biscotti. The spicy chocolate cinnamon cane sugar is a nice addition to most recipes that feature Mexican chocolate flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Whisk the first 5 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 4g fiber), Protein 5g protein.
CARAMEL CHIP BISCOTTI
The combination of caramel and chocolate in these delicate Italian biscuits is to die for. It's divine dunked in coffee or a sweet wine, or even enjoyed on its own. Feel free to use any flavor chocolate chips. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy; beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture (dough will be stiff). Stir in caramel bits and chocolate chips., Divide dough into three portions. On parchment-paper lined baking sheets, shape each portion into a 7x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pans on wire racks 5 minutes., On a cutting board, use a serrated knife to cut each rectangle crosswise into eight slices. Place slices on baking sheets, cut side down. Bake until crisp, 10-12 minutes per side. Remove from pans to wire racks; cool completely., Drizzle melted candy coating over tops; let stand until set. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 206 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 115mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
AMARETTO BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 30 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, liqueur, and almond and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Fold in the raw and chocolate-covered almonds.
- Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board.
- Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet.
- Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes.
SALTED CARAMEL CHOCOLATE BISCOTTI RECIPE - (4.1/5)
Provided by barbsjustagirl
Number Of Ingredients 12
Steps:
- 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. adapted from Cooking Light
Tips:
- Use high-quality butter and eggs for the best flavor.
- Make sure the butter and eggs are at room temperature before you start baking.
- Don't overmix the dough, or the biscotti will be tough.
- Chill the dough for at least 30 minutes before baking, or the biscotti will spread too much.
- Bake the biscotti until they are golden brown and firm to the touch.
- Let the biscotti cool completely before slicing and serving.
Conclusion:
Caramel chip biscotti are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With a few simple ingredients and a little bit of time, you can enjoy these delicious cookies at home.
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