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.
1½ cups canola oil
2 cups sugar
3/4 teaspoon kosher salt
2 teaspoons pure vanilla extract
6 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups chopped pecans (about 8 ounces), toasted
8 ounces caramel chips
1 pound white coating chocolate for dipping
Preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper; set aside.
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.
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
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.
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.
Bake 15 minutes longer or until crisp. Allow to cool.
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.