Caramel Pecan Biscotti

Category, DifficultyIntermediate

Our favorite flavor—caramel—goes very nicely in this biscotti variety. This recipes uses oil instead of margarine; it’s great for those who are watching their cholesterol levels.

Yields80 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 1 ½ cups canola oil
 2 cups sugar
 6 eggs
 ¾ tsp kosher salt
 2 tsp pure vanillla extract
 6 cups flour
 1 tsp baking powder
 1 tsp baking soda
 2 cups chopped pecans (about 8 ounces), toasted
 8 oz caramel chips
 1 lb white coating chocolate for dipping
1

Preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper; set aside.

2

Put oil, sugar, eggs, salt, and vanilla in the bowl of electric mixer fitted with the paddle attachment, and mix on medium-low speed until combined.

3

Sift together flour, baking powder, and baking soda into a bowl. Reduce mixer speed to low. Add flour mixture; mix until combined. Stir in pecans and caramel chips

4

Divide dough into six equal parts; shape each into a long log about 8-10” long by 3 inches wide. Place logs 4 inches apart on a baking sheet lined with parchment paper. Bake logs until golden, puffed, and just firm to the touch, about 35 Minutes. Let cool slightly for about 5 minutes.

5

Transfer logs to a cutting board. With a serrated knife, gently cut logs into 1/2-inch thick slices. The cookies should still be slightly doughy inside. Work quickly, as slices will crumble if allowed to cool. Transfer slices back to baking sheets lined with parchment paper.

6

Bake 15 Minutes longer or until crisp. Allow to cool.

7

Chop white chocolate and melt in a double boiler or microwave. Prepare a cooling rack on your counter top over some foil or parchment paper. Dip biscotti diagonally into melted white chocolate. Allow to dry about 30 minutes.

Ingredients

 1 ½ cups canola oil
 2 cups sugar
 6 eggs
 ¾ tsp kosher salt
 2 tsp pure vanillla extract
 6 cups flour
 1 tsp baking powder
 1 tsp baking soda
 2 cups chopped pecans (about 8 ounces), toasted
 8 oz caramel chips
 1 lb white coating chocolate for dipping

Directions

1

Preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper; set aside.

2

Put oil, sugar, eggs, salt, and vanilla in the bowl of electric mixer fitted with the paddle attachment, and mix on medium-low speed until combined.

3

Sift together flour, baking powder, and baking soda into a bowl. Reduce mixer speed to low. Add flour mixture; mix until combined. Stir in pecans and caramel chips

4

Divide dough into six equal parts; shape each into a long log about 8-10” long by 3 inches wide. Place logs 4 inches apart on a baking sheet lined with parchment paper. Bake logs until golden, puffed, and just firm to the touch, about 35 Minutes. Let cool slightly for about 5 minutes.

5

Transfer logs to a cutting board. With a serrated knife, gently cut logs into 1/2-inch thick slices. The cookies should still be slightly doughy inside. Work quickly, as slices will crumble if allowed to cool. Transfer slices back to baking sheets lined with parchment paper.

6

Bake 15 Minutes longer or until crisp. Allow to cool.

7

Chop white chocolate and melt in a double boiler or microwave. Prepare a cooling rack on your counter top over some foil or parchment paper. Dip biscotti diagonally into melted white chocolate. Allow to dry about 30 minutes.

Caramel Pecan Biscotti

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