Caramel Chip Biscotti Recipes

CARAMEL PECAN BISCOTTI

Steps:

• 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.

CARAMEL CHIP BISCOTTI

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.

PECAN-CARAMEL BISCOTTI

Steps:

• Preheat oven to 350*F.
• In a medium-sized mixing bowl, whisk together the flour, pecan meal, sugar, baking powder, salt and cinnamon.
• Add the butter and mix until evenly crumbly. Beat in the egg, egg yolk and water. Add the chips and stir just until they're evenly distributed.
• Lightly flour a clean work surface. Divide the dough into three portions. Working with one piece at a time, roll the dough into a log about 1 1/4 inches in diameter. Repeat with the remaining dough. Place the logs on a lightly greased or parchment-lined baking sheet and flatten slightly, leaving 2 inches between them.
• Lightly beat the egg white with 2 teaspoons of water. Brush this glaze over the tops of the logs.
• Bake for 30 minutes, until they're lightly browned. Remove from the oven, and allow them to cool for 5 minutes. Slice them into 3/4-inch thick slices on the diagonal, place them cut-side down on the baking sheet, and return them back to the oven to bake for 10-15 more minutes, until they're crisp and lightly browned.
• Allow to cool, then dip an end in melted chocolate, if desired.
• Yield: about 5 dozen.

CHOCOLATE CHIP-CARAMEL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and baking soda in a bowl.
• Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough.
• Drop dough by rounded tablespoons onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.