Caramel Apple Biscotti

Caramel Apple Biscotti

I'm a coffee junkie (as I'm sure you've noticed) and one of my favorite treats to go along with my mid-afternoon cup is Biscotti.  They truly are one of the most versatile & delicious treats. Plus, they take less than an hour to throw a batch together & they are good in the fridge for up to a month! This year, I decided to try some fall flavors and came up with this Caramel Apple Biscotti!  Don't forget to check out my homemade coffee creamers to make your coffee break truly spectacular!

5.0 from 1 reviews
Caramel Apple Biscotti
 
Author: 
Recipe type: Dessert
Ingredients
  • 5 caramels
  • 2 ½ cups all-purpose flour
  • ½ tsp. of salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1 ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 3 Tbsp. apple juice or cider
  • 1 Tsp. vanilla extract
  • 1 large apple, peeled and cored
  • 10 caramels for melting
Instructions
  1. Preheat oven to 350°
  2. Dice caramels into small pieces & set aside.
  3. Dice apples finely & set aside.
  4. In a stand mixer with whisk attachment, whisk your eggs until foamy, add sugar ½ cup at a time until combined.
  5. Beat approximately 5 minutes until mixture is thick and fluffy.
  6. Add apple juice, and vanilla.
  7. In a separate bowl, mix flour, salt, baking powder, cinnamon, nutmeg, and allspice.
  8. Mix flour mixture into wet ingredients just until combined. Gently fold in diced apple and caramels.
  9. Cover a large cookie sheet with parchment paper.
  10. Flour your hands well and smooth the dough into a long football shape about 2” inches thick.
  11. Bake for 25-30 minutes, its ready when edges just begin to turn golden brown.
  12. Remove from oven and slice log into slices ½ to ¼ inch thick with a serrated knife.
  13. Turn oven down to 325°
  14. Place cookies cut side up back onto parchment lined tray in a single layer.
  15. Bake an additional 20 minutes, flipping cookies over after 10 minutes.
  16. Allow biscotti to cool and drizzle with remaining melted caramels
  17. To melt caramel: microwave caramel for 15 seconds at a time until it is smooth and liquid.
  18. To keep mess to a minimum leave biscotti on parchment lined tray, dip fork or tip of spoon into caramel and drizzle over cookies, allow to set.
  19. Keep sealed in an air tight container in fridge for a month.

 

 

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Comments

  1. Your biscotti sounds so delicious! Those flavors sound amazing, perfect with a hot drink on a cold day like this!!!!

  2. Wow! Love that you made it with the caramel apple flavor, just pass me a cup of coffee and I’m ready to dunk those bad boys away! 🙂

  3. Hi there visiting from Full Plate!  …These sound and look tres yummy and would be perfect with my tea . xo

  4. I’ve only made biscotti once, but I’ll have to change that with this recipe. Love the addition of caramel and apple!

  5. Oh man, there is nothing better than homemade biscotti–especially if you have a hot drink to dunk it in 🙂 I love the cider flavor here!

  6. Your Caramel Apple Biscotti looks amazing, I just love Biscotti. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

  7. Savanah, I love biscotti! To be honest, I’ve only ever made about two kinds, since I’m madly in love with the chocolate chocolate chip version. Nevertheless, this looks like a MUST bake, especially during the holiday season. An instant pin from me! Thanks for sharing.

  8. Recipe looks great and I cannot wait to try. When reviewing the instructions, at the top it says to add the carmels and on the bottom it refers to the remaining carmels but neither in the ingredients or instructions does it mention dividing up the amount of carmels. Can you clarify please. Thanks for the help!

    • Nicole, Sorry! I had to hunt down my recipe. I chopped up 5 caramels and added them with the apple. Then, I used 10 for drizzling. I’ve updated the recipe 🙂

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