You have not really tasted Italian biscotti until you taste the difference between homemade biscotti and store-bought. Homemade biscotti is amazing. It is fresh and crunchy at the same time. The center is a bit soft, and melts in the mouth instead of crumble. The full flavor of the almonds and pecans comes though. But….adding salted caramel takes it over the top. I brought a batch to my hair salon to sample, and oh my, there were a big hit! I highly recommend you double the recipe and makes some for your friends and neighbors. Watch the video to see how to make Salted Caramel Biscotti with help of my wonderful cousins Sophia and Ava.
Salted Caramel Biscotti with Almonds and Pecans
- 1 stick butter softened
- 1 cup sugar
- 1 tablespoon baking powder
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon Kosher salt
- 2 ½ cups A.P. flour
- ½ cup cornmeal
- 1 cup whole almonds with skin on toasted
- ½ cup whole pecans toasted
- 1 14- ounce package caramels about 40-50, unwrapped
- 2 Tablespoons heavy whipping cream or half-and-half
- 2 Tablespoons coarse grind sea salt
- For dough, In a medium bowl, sift flour, salt and baking powder together. Add cornmeal and mix. Set aside.
- Place butter in large bowl of an electric mixer, whisk at medium speed adding 1 cup sugar until thick and frothy and sugar is dissolved.
- Beat in eggs one at a time
- Add vanilla and almond extracts and mix until fluffy and creamy.
- Add whole almonds and pecans to the wet mixture in the electric mixer bowl, and stir until combined
- Slowly add the flour/cornmeal mixture a little at a time, and combine until well mixed and starts to form a ball.
- Place the dough on a floured board and knead by hand a few times. Dough should be slightly tacky yet firm.
- Divide dough in half and shape into 2 logs.
- Place each log on a baking sheet covered with parchment paper or a silicon mat; gently flatten each log with the palm of your hand, and form even shaped loafs.
- Bake at 350 degrees for 30 minutes or until slightly hardened and golden brown. Remove from oven and let cool on baking sheet for 30 minutes.
- Turn oven down to 325 degrees.
- Once cooled, place loaves on cutting board and carefully cut with a serrated bread knife on a slight diagonal into 3/4 inch slices.
- Line biscotti, cut side up, on the cooled baking sheet covered with another piece of parchment paper or a silicon mat.
- Bake at 325 degrees for 7 minutes. Turn cookies over and bake another 5-10 minutes until golden brown and they have achieved the level of crispiness you desire.
- Remove biscotti to a wire rack and let cool.
- While biscotti are cooling, prepare the caramel sauce: In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Remove from heat and allow the caramel to cool and thicken up for about 6-7 minutes.
- Once caramel is relatively cool, dip one end of the cooled biscotti into the caramel, coating both sides well. Place on the wired rack and immediately lightly sprinkle with Sea Salt over the caramel so it will stick. Let them cool on the wire rack until set.
- Use parchment paper to separate and store the biscotti so the caramel does not stick.