Double Chocolate Biscotti With Caramel Drizzle

Sarah’s Kitchen
by Sarah’s Kitchen
16 cookies
1 hr 5 min

This double chocolate biscotti with caramel drizzle is the perfect morning, afternoon, and evening pick-me-up to enjoy with your coffee or tea. It's actually quite simple to make and is rich in chocolate flavor. And pairing it with caramel drizzle adds just the *oomph* you crave! Biscotti is a dry and crunchy cookie intended to dip in coffee or tea, becoming a decadent, melt-in-your-mouth delicacy. This specific biscotti is additionally dipped in chocolate (talk about cocoa heaven!) and is drizzled in caramel for a punch in flavor. All you need is 10 ingredients to make this wonderful desert/snack, most of which are probably ingredients you already have in your own cupboard! If you're looking for a caramel to use for this desert, check out my homemade caramel recipe here. Let's get baking!

Double Chocolate Biscotti With Caramel Drizzle
Recipe details
  • 16  cookies
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup pre-made caramel
Instructions
Preheat the oven to 350F. In a medium mixing bowl, cream the butter and sugar until well combined (3 minutes).
Next, add eggs to the butter sugar mixture one at a time using an electric beater. Pour in the vanilla extract and mix again.
In a separate medium sized mixing bowl, mix the all-purpose flour, baking soda, cocoa powder and salt together until just combined. Set aside.
In intervals, add the dry ingredients to the wet ingredients. Be sure not to over-mix.
Take out the dough and place on a clean workspace. Shape the dough into 2 log shapes and place on a pan covered in parchment paper. Bake for 40 minutes.
Take the dough out of the oven and carefully cut into strips horizontally. Lay the strips out on the pan and bake again in the oven for an additional 8-10 minutes.
While waiting for the dough to bake, melt the chocolate chips in a microwave by heating it up in 15-second intervals and stirring until melted.
After taking the biscotti out and allowing it to cool completely, dip each of the biscotti sticks into the melted chocolate. Allow the chocolate to cool before topping it off with a caramel drizzle.
Sarah’s Kitchen
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