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Caramel Apple Biscotti

Course Dessert
Author Savanah

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

  • Preheat oven to 350°
  • Dice caramels into small pieces & set aside.
  • Dice apples finely & set aside.
  • In a stand mixer with whisk attachment, whisk your eggs until foamy, add sugar ½ cup at a time until combined.
  • Beat approximately 5 minutes until mixture is thick and fluffy.
  • Add apple juice, and vanilla.
  • In a separate bowl, mix flour, salt, baking powder, cinnamon, nutmeg, and allspice.
  • Mix flour mixture into wet ingredients just until combined. Gently fold in diced apple and caramels.
  • Cover a large cookie sheet with parchment paper.
  • Flour your hands well and smooth the dough into a long football shape about 2” inches thick.
  • Bake for 25-30 minutes, its ready when edges just begin to turn golden brown.
  • Remove from oven and slice log into slices ½ to ¼ inch thick with a serrated knife.
  • Turn oven down to 325°
  • Place cookies cut side up back onto parchment lined tray in a single layer.
  • Bake an additional 20 minutes, flipping cookies over after 10 minutes.
  • Allow biscotti to cool and drizzle with remaining melted caramels
  • To melt caramel: microwave caramel for 15 seconds at a time until it is smooth and liquid.
  • 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.
  • Keep sealed in an air tight container in fridge for a month.