Caramel Almond Biscotti
Nothing goes better with a cup of tea or coffee than biscotti. Meaning ‘twice-baked’, these crunchy Italian biscuits are simple to make and so versatile you can add almost anything to them. Previously I’ve made simple almond and lemon zest, mixed nut, hazelnut and chocolate and double chocolate biscotti. This time I wanted to use up some of a large bag of almonds I recently bought and these delicious caramel chips.
My mum and I found these caramel baking chips in the supermarket recently and they’ve fast become one of my favourite baking ingredients. They’re strong and sweet and don’t lose any of their caramel flavour when baked. If you cant find them regular chocolate chips or even white chocolate chips would substitute well.
This recipe makes for some really light biscotti with an excellent crunch. The almond and caramel pair really well together and make them seem quite decadent. Next time I think I’ll enhance the vanilla a bit more, perhaps using a vanilla bean instead of extract, to make it a bit stronger.
A couple of tips – be very careful handling the biscotti until they have been baked and cooled for the second time, they are really delicate and fall apart easily. Once finished though they’re firm enough to fling around! Also if your dough is really thin and won’t hold its shape at all you can add some more sifted flour but you’ll have to beat it in by hand. If you do, go slowly and add a small amount at a time and ensure it’s completely mixed in.
Caramel Almond Biscotti
110 g whole almonds
130 g caster sugar
2 tsp vanilla extract
Pinch of salt
230 g plain flour
1 tsp baking powder
110 g caramel baking chips
Preheat oven to 180° and line a baking tray with baking paper. Chop your almonds roughly and set aside.
Place eggs and sugar in a mixing bowl and beat until thick, pale and creamy, about 5 minutes or so.
In a separate bowl sift together flour, baking powder and salt. Add this to the egg mixture and beat until combined. Add the vanilla and ensure it is mixed through. The batter should be thick and creamy and quite sticky.
Fold in the chopped almonds and caramel chips.
You now need to mold a log shape with the dough. I found it quite sticky and hard to work with so I would recommend putting it straight onto your baking paper and using some flour to help move it around. It doesn’t have to look perfect but should be a roughly even shape.
Turn your oven down to 160° and bake for 20-25 minutes, or until the dough is quite firm and golden. Ensure it is properly cooked or it will fall apart when cutting through the centre. Place on a wire rack and allow to cool for at least 15 minutes.
Using a serrated bread knife cut the dough on a diagonal angle into slices. It’s up to you how thick you would like them; I went for roughly 1.5cm. Place each biscotti back on the baking tray and bake for approximately 10 minutes on each side or until golden. Allow to cool completely on a wire rack.