Yield: 24 biscotti
3/4 cup sugar
1 1/2 tsp vanilla extract
2 large eggs
1 cup all purpose flour
3/4 cup white whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butterscotch chips (reserve 1/3 cup for drizzle)
1/2 cup Kraft caramel bits (found by the chocolate chips)
sea salt for sprinkling
Preheat oven to 300. Line a baking sheet with parchment paper and set aside.
In the bowl mix together flours, baking soda and salt and set aside
In a separate bowl mix together sugar, vanilla and eggs until white and creamy.
With the mixer on low, slowing add dry ingredients to the wet ingredients. Mix until just mixed
Fold in caramels and 2/3 cup of butterscotch chips.
Divide dough in half and form into two 12 inch logs on prepared baking sheet. Flatten slightly so logs are about 3/4 inch high.
Bake for 35 minutes. Remove and allow to cool for 10 min.
With a sharp knife, slice each log into 24 cookies. Lay biscotti cut side down and bake again for 10 minutes. Flip the biscotti over and bake for an additional 10 minutes or until biscotti are nicely dried. ( make sure they are dried well)
Allow to cool completely on wire racks.
In a microwave safe bowl, place remaining butterscotch chips . Microwave on high for 30 seconds, stir and microwave again for 15 seconds. Repeat, microwaving for 15 second intervals until they are completely melted. spoon into a zip lock bag cut very small corner from the bag and pie onto the biscotti’s Sprinkle with sea salt or Kosher salt while still wet.
Allow to set (these can be put in the fridge to speed up the hardening process along). Store in an airtight container
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