Perfect Salted Caramel Biscotti Recipe: Step-by-Step Guide for Crisp, Balanced Bites

Table of Contents

• Ingredients
• Step-by-Step Instructions
• Pro Tips for Perfect Biscotti
• Variations & Flavor Twists
• Storage Guide
• FAQ: Biscotti Recipe Questions

Ingredients

For perfect salted caramel biscotti, you'll need:

• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/2 cup (113g) unsalted butter, softened
• 1 tsp pure vanilla extract
• 1/2 cup (90g) caramel bits
• 1 tbsp flaky sea salt (for topping)

Step-by-Step Instructions

Follow these precise steps for bakery-quality biscotti:

1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy (2-3 minutes).
4. Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract.
5. Combine: Gradually fold dry ingredients into wet mixture until just combined. Gently stir in caramel bits.
6. Shape Dough: Divide dough into two equal portions. Shape each into a 12-inch log (2 inches wide) on the prepared baking sheet, leaving 2 inches between logs.
7. First Bake: Bake for 25-30 minutes until golden brown and firm to touch. Cool completely on the baking sheet.
8. Slice: Using a sharp serrated knife, cut logs diagonally into 1/2-inch thick slices.
9. Second Bake: Arrange slices cut-side down on baking sheet. Bake for 10-12 minutes per side until crisp and golden. Sprinkle with flaky sea salt immediately after removing from oven.

Pro Tips for Perfect Biscotti

• Don't overmix: Overmixing develops gluten, making biscotti tough. Mix until just combined.
• Chill dough: If dough is too soft, chill for 15 minutes before shaping to prevent spreading.
• Perfect slices: Use a serrated knife and sawing motion to slice without crushing the logs.
• Test crispness: Biscotti should snap cleanly when bent. If too soft, return to oven for 2-3 minute intervals.

Variations & Flavor Twists

Customize your biscotti with these expert-approved variations:

Variation	Key Adjustments	Best Pairings
Nutty Delight	Add 1/2 cup chopped toasted pecans or almonds to dough	Espresso or dark roast coffee
Spiced Cinnamon	Replace vanilla with 1 tsp cinnamon + 1/4 tsp nutmeg	Chai latte or hot chocolate
Dark Chocolate Swirl	Replace caramel bits with 1/2 cup dark chocolate chunks	Red wine or cold brew coffee

Storage Guide

Keep your biscotti crisp for weeks with these methods:

Storage Method	Shelf Life	Texture Retention
Airtight container at room temperature	3-4 weeks	Excellent
Vacuum-sealed bag	6+ weeks	Perfect
Freezer (wrapped tightly)	3 months	Excellent

Pro Tip: Always store biscotti away from moisture sources. Add uncooked rice packets to containers to absorb humidity. Never store with soft foods like fresh fruit.

FAQ: Biscotti Recipe Questions

Why did my biscotti turn out too hard?

Overbaking is the most common cause. Ensure you're baking the first log for exactly 25-30 minutes (not longer), and slice while still warm for cleaner cuts. The second bake should only be 10-12 minutes per side - they'll crisp up further while cooling.

Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free baking blend (like Bob's Red Mill). Add 1/2 tsp xanthan gum if your blend doesn't include it. The texture will be slightly more delicate but still crisp.

How do I prevent caramel bits from burning?

Use high-quality caramel bits (not chips) and fold them in gently after the dough has cooled slightly. Avoid overmixing to prevent the bits from melting into the dough.

What's the best way to dip biscotti in chocolate?

Let biscotti cool completely. Melt chocolate in a double boiler, then dip only the bottom third of each biscotti. Place on parchment paper and chill for 15 minutes to set. For extra flavor, sprinkle with sea salt while chocolate is still wet.