“I can do that!” “I just did that!“
Of course I can.
I’m humble, but I also feel like I can create just about anything in the kitchen (with the exception of deep fried foods – I refuse the mess – and certain pastry decór – I feel I lack the talent for that!)
Valerie said she was craving sea salted caramel biscotti.
We both LOVE and drool at the sweet memories of La Tempesta Biscotti.
Long gone are those days.
BUT, this super simple, easy recipe for Sea Salted Caramel Biscotti is just as mouthwatering.
Upon delivering a sample to my neighbor (while the cookies were still warm), he immediately went to the kitchen to make a fresh cup of espresso.
Brunch just munched on his warm sample.
And, Valerie, well, she enjoyed hers too. Just what the doctor ordered!
Salted Caramel Biscotti
1 cup white sugar
1/2 cup vegetable oil
4 large eggs
1 tsp. vanilla extract
1/4 tsp. sea salt
1 Tbs. baking powder
3 1/4 cups all purpose flour
1 1/2 cups sea salted caramel candies, chopped into 1/2″ squares
With a stand mixer and the paddle attachment, mix together the sugar, oil, eggs, and vanilla. Add the salt and baking powder to incorporate well, scraping down the sides of the bowl as need.
Next, on low speed, mix in the flour until just combined. The dough will be thick and sticky. Fold in the salted caramel candy.
Transfer the dough to plastic wrap, forming into a long “bread loaf,” a cylinder – flat on the bottom and curved at the top. Wrap tightly and quick chill in the back of the fridge or freezer for 30 minutes.
(Because the caramel candy is super melty – my “loaf” melted and expanded too much in the oven. Poor planning and never pre-testing my recipe thoughts and ideas. Mid-way through the first bake, I transferred the ever expanding “loaf” to a square baking dish and finished the first baking round there, as well as cooling the first time. This results in less than immaculate looking cookies, but they still taste amazing. Another suggestion would be to slice the loaf in half, lengthwise, and form into two bread pans. This will still not help achieve the “dome” shape for which we are hoping, but it’s good enough. NO ONE WILL COMPLAIN. Trust me).
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper (OR BAKING LOAF PANS) and bake the biscotti loaf for 35-40 minutes, until the crust is golden brown. Remove from the oven and allow to cool for 30-60 minutes.
Reduce the oven temperature to 325 degrees.
Once the loaf has cooled, use a serrated knife and slice into 3/4″ slices (slabs). Transfer, again, to a parchment lined cookie sheet, this time flat side down.
Bake for an additional 10 minutes, or so, until the center begins to crisp and harden.
Remove from oven and cool for another 30 minutes, to create just the right amount of crunch.
