Holiday Biscotti | Salted Caramel Hazelnut & Chocolate Candy Cane

Ah, biscotti. The sophisticated, twice-baked cookie perfect for dipping into a hot cup of coffee. If you’ve never tried to make this coffee shop classic, we suggest you give a try. It’s a lot simpler than you would think and not too easy to mess up since they are twice baked and meant to be more of a dry, crisp cookie.

Coffee and cookies are a perfect match and we’ve got two perfect biscotti recipes to enjoy with your Bailey’s or Kahlua coffee this Christmas! Salted Caramel Dipped Hazelnut Biscotti and White Chocolate and Candy Cane Dipped Chocolate Biscotti.

coffee_hazelnut

Salted Caramel Dipped Hazelnut Biscotti

INGREDIENTS

For the Hazelnut Biscotti

  • 2 1/2 cups all-purpose flour
  • 1 cup shelled hazelnuts
  • 1 1/4 cups sugar
  • pinch of salt
  • 1 tsp. baking powder
  • 3 large eggs, 2 large egg yolks
  • 1 tsp. vanilla extract

For the Salted Caramel

  • 1 cup granulated sugar
  • 6 tbsp. unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp. salt

METHOD

For the Hazelnut Biscotti

  • Preheat your oven to 350 degrees Fahrenheit. Spread your hazelnuts onto a baking sheet and toast for 10 to 15 minutes until the hazelnuts are aromatic and the skins begin to blister, shake the pan occasionally.
  • Let hazelnuts cool and rub between a kitchen towel or your hands to remove the skins. Coarsely chop the hazelnuts.
  • In a large bowl mix together flour, baking powder, salt, and sugar. Beat together eggs, yolk and vanilla extract and add to the dry ingredients. Add chopped hazelnuts and combine until you get a sticky dough.
  • Turn dough out onto a floured surface and divide into two portions. Shape into 12-inch logs and transfer to a greased and floured pan.
  • Bake the logs for 25-30 mins. or until golden brown.
  • Remove from the oven and let the logs cool until they are easy to handle. Slice the logs into 1/2-inch thick bars with a serrated knife.
  • Reduce oven temperature to 275 degrees Fahrenheit and bake the slices for about 15 to 20 minutes until they are lightly toasted and hard.

For the Salted Caramel

  • Click here to find out how to make this easy salted caramel

Once the caramel mixture has cooled slightly, dip the hazelnut biscotti into the caramel. Add a touch of sea salt and serve!

*Adapted from marthastewart.com and sallysbakingaddiction.com 

sprinkle_hazelnutbiscotti

White Chocolate & Candy Cane Dipped Chocolate Biscotti

Makes 4 dozen

For the Chocolate Biscotti

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 cup cocoa powder
  • 1 tsp. salt
  • 1 1/2 cups granulated sugar
  • 4 large whole eggs

METHOD

  • Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Pulse flour, cocoa, baking soda and salt in a food processor
  • In a separate bowl, beat whole eggs and granulated sugar until the mixture holds a ribbon-like trail when lifting the whisk.
  • Gradually add flour mixture to the wet ingredients and beat until just combined. The dough will be very sticky, so make sure to flour your hands as you divide the dough into 10 by 2-inch. logs on a floured surface.
  • Transfer to your prepared pan and bake for 20-25 minutes.
  • Remove from oven and let cool slightly before slicing into angled 1/2-inch thick bars with a serrated knife.
  • Bake biscotti for about 20 mins. more or until dry and hard. Remove from oven and let cool completely.

 

chocolate_biscotti

For the White Chocolate and Candy Cane Dip

INGREDIENTS

  • 2 cups white chocolate chips
  • 4-6 regular candy canes, crushed into small pieces

METHOD

  • Melt white chocolate chips in the microwave for 30 second intervals
  • Dip cooled chocolate biscotti into melted and slightly cooled white chocolate
  • Dip white chocolate dipped biscotti into a bowl of crushed candy canes or use a spoon to sprinkle evenly over the white chocolate.
  • Place on parchment paper and let harden before serving.
  • ENJOY!

What’s your favourite type of biscotti? Comment below!

Author: sanahahsan

Sanah is a recent Business graduate from the University of Guelph-Humber. She is a self-proclaimed foodie with a social media obsession and a love of music, travel and culture.

3 thoughts

    1. Its definitely worth trying out at home! Plus, you get a lot more to yourself or to share with friends and family. Let us know if you try to make your own!

      Liked by 1 person

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