CARAMEL CHIP BISCOTTI RECIPE: HOW TO MAKE IT
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
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
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, FatContent 8g fat (5g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 115mg sodium, CarbohydrateContent 32g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
CARAMEL APPLE BISCOTTI RECIPE | LAND O’LAKES
Two fall favorites, apples and caramel, come together to make a perfect treat to have with or without coffee.
Provided by Land O'Lakes
Categories Shaped Slice and Bake Apple Caramel Biscotti Snack Fruit Cookie Dessert Cookie Dessert
Total Time 0 minutes
Prep Time 30 minutes
Yield 32 biscotti
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Line 2 large cookie sheets with parchment paper; set aside.
- Combine 1/2 cup butter, sugar, brown sugar, cinnamon and nutmeg in large bowl; beat at medium speed until creamy. Add eggs and 2 teaspoons vanilla; continue beating until well mixed. Add flour, baking powder and salt. Beat at low speed until just mixed. (Dough will be sticky.) Stir in dried apples and pecans.
- Turn dough out onto lightly floured surface; divide dough in half. Shape each half into 12-inch log. Place logs, 3 inches apart, onto 1 prepared cookie sheet. Flatten each log to 2 inches wide.
- Bake 20-25 minutes or until logs are lightly browned and set. Cool 10 minutes on cookie sheet.
- Carefully move logs to cutting surface. Using serrated knife, carefully cut logs diagonally into 1/2- to 1-inch slices. Place slices cut-side down onto other prepared cookie sheet. Continue baking 12-14 minutes, turning once, until edges are lightly browned on both sides. Remove from cookie sheet to wire cooling rack placed over waxed paper; cool completely.
- Combine powdered sugar, 3 tablespoons butter, caramel topping and 1 teaspoon vanilla in medium bowl; mix well. Add enough milk for desired glazing consistency. Drizzle glaze over 1 side of each biscotti.
Nutrition Facts : Calories 130 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 95 milligrams, CarbohydrateContent 20 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 1 grams
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CARAMEL PECAN BISCOTTI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 35 minutes
Category Desserts
Cuisine Europe, Italian
Calories 244 calories per serving
- In a large bowl, beat sugar, oil and caramel syrup until blended. Beat in eggs; stir in 1/3 cup pecans. Combine flour and baking powder; gradually add to sugar mixture and mix well (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 375° for 25-30 minutes or until light brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 5 minutes on each side or until golden brown. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Dip tip of each cookie into chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate for 5-10 minutes or until set., In a small heavy saucepan, heat caramels and cream over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Drizzle over biscotti; sprinkle with remaining pecans. Refrigerate for 10-15 minutes or until caramel is set. Store in an airtight container.
CREME CARAMEL WITH BISCOTTI (VIDEO) - RECIPE | TASTYCRAZE.COM
From tastycraze.com
Reviews 4
Total Time 85 minutes
Cuisine Turkish Cuisine
- Bake in a water bath in a preheated 320°F (160 °C) oven for about 60 min. Take it out of the oven, wait for it to cool and invert onto a plate. When serving, pour the caramel topping over it.
PECAN-CARAMEL BISCOTTI RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 450.4 per serving
- Yield: about 5 dozen.
CARAMEL BISCOTTI CAKE - RECIPE | TASTYCRAZE.COM
From tastycraze.com
Reviews 4
Total Time 45 minutes
- Decorate the cake with orange rinds, sprinkle with walnuts and hazelnuts and put it in the fridge until its time to serve.
CARAMEL PECAN BISCOTTI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 35 minutes
Category Desserts
Cuisine Europe, Italian
Calories 244 calories per serving
- In a large bowl, beat sugar, oil and caramel syrup until blended. Beat in eggs; stir in 1/3 cup pecans. Combine flour and baking powder; gradually add to sugar mixture and mix well (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 375° for 25-30 minutes or until light brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 5 minutes on each side or until golden brown. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Dip tip of each cookie into chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate for 5-10 minutes or until set., In a small heavy saucepan, heat caramels and cream over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Drizzle over biscotti; sprinkle with remaining pecans. Refrigerate for 10-15 minutes or until caramel is set. Store in an airtight container.
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