CARAMEL PECAN BISCOTTI
My husband helped me concoct this variation on a classic. With caramel and nuts and dipped in chocolate, it makes a scrumptious indulgence.-Cara Bjornlie, Detroit Lakes, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield about 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 81mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL PECAN COOKIES
Steps:
- Make crust:
- Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
- Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
- While crust chills, put oven rack in middle position and preheat oven to 375°F.
- Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)
- Make topping while crust cools:
- Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
- Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.
- Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.
PECAN-CARAMEL BISCOTTI
Biscotti is sturdy enough to take to a picnic, but elegant enough to serve at a buffet. This yummy version has the rich taste of caramel. Adapted from the King Arthur flour people.
Provided by Sharon123
Categories Quick Breads
Time 1h5m
Yield 5 dozen
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450.4, Fat 16.3, SaturatedFat 9.4, Cholesterol 121.2, Sodium 316.1, Carbohydrate 68.6, Fiber 1.4, Sugar 30.3, Protein 7.8
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.
MARIETTA'S BUTTERSCOTCH BOURBON BISCOTTI
These biscotti are not too sweet and easy to make. You do not have to use the bourbon but it does give it a little something extra. You can also drizzle melted butterscotch on them, but remember that will make them sweeter.
Provided by Marietta Higgins-Spillone
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk sugar and 3 eggs together in a large bowl until light and fluffy. Mix in butter, bourbon, and vanilla extract.
- Sift flour and baking powder together in a small bowl; add to egg mixture and stir until smooth dough forms. Fold in butterscotch chips and pecans.
- Turn dough out onto a lightly floured work surface; divide into 4 equal pieces. Roll each piece into 2-inch wide by 9-inch long log; place on baking sheet. Brush logs with beaten egg.
- Bake in preheated oven until pale golden, about 25 minutes. Cool until firm, about 15 minutes.
- Cut each log diagonally into 1-inch thick slices on a work surface; place slices, cut-side down, on baking sheet.
- Bake in oven until tops are golden, about 10 minutes. Invert slices and bake until tops are golden, about 10 minutes more.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 25.5 g, Cholesterol 41.2 mg, Fat 9.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.7 g, Sodium 62.1 mg, Sugar 13.2 g
CHOCOLATE PECAN BISCOTTI
These are my current favorite biscotti!
Provided by Kathy
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 5h
Yield 50
Number Of Ingredients 14
Steps:
- Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.
- Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
- When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 12.4 g, Cholesterol 14.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 6.7 mg, Sugar 5.6 g
FANTASTIC DOUBLE CHOCOLATE-PECAN BISCOTTI
Since biscotti is a huge favorite at my house I am always searching for good biscotti recipes, this one is fantastic! --- if you make biscotti and love chocolate, then this is a recipe you should try! --- since the batter is quite stiff this dough is best prepared on a heavy-duty stand mixer, the recipe can be completely doubled to make four logs, they will keep tightly covered at room temperature for one week, or frozen for one month, feel free to use any other chopped nuts that you desired, walnuts work great with this also :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Butter and flour a large baking/cookie sheet.
- In a small bowl whisk together flour, cocoa powder, baking soda and salt.
- In another large bowl with an electric mixer beat together 1/4 cup plus 2 tablespoons softened butter with 1-1/4 cups sugar until light and fluffy (about 5 minutes).
- Add in eggs and beat until well combined.
- Stir in flour mixture to form a stiff dough.
- Stir in chopped pecans and mini chocolate chips; mix to combine.
- Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).
- On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).
- Sprinkle with confectioners sugar.
- Bake logs for 35 minutes or until slightly firm to the touch.
- Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.
- Cut the logs diagonally into about 3/4-inch slices.
- Place back on the baking sheet.
- Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).
- Cool on a rack.
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