The combination of caramel and chocolate in these delicate Italian biscuits is simply fabulous. These treats are divine dunked in coffee or a sweet wine, or even enjoyed on their own. Feel free to use any flavor chocolate chips. —Tami Kuehl, Loup City, Nebraska
Caramel Chip Biscotti
Caramel Chip Biscotti
Prep Time
30 min
Cook Time
40 min
Yield
2 dozen
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup Kraft caramel bits
- 1 cup semisweet chocolate chips
- 3 ounces white candy coating, melted
Directions
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes; 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 the caramel bits and chocolate chips.
- Divide dough into 3 portions. On parchment-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 for 5 minutes.
- On a cutting board, use a serrated knife to cut each rectangle crosswise into 8 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 candy coating over tops; let stand until set. Store between sheets of waxed paper in airtight containers.
Nutrition Facts
1 cookie: 206 calories, 8g fat (5g saturated fat), 26mg cholesterol, 115mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 2g protein.
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