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Salted Caramel Biscotti Recipe | The Biscotti Company
Jan
Salted Caramel Biscotti Recipe | Chocolate Pecan Biscotti
This is the recipe behind one of our most talked-about flavors. Salted caramel chips, Belgian chocolate chunks, and toasted pecans baked into a crisp twice-baked biscotti. It is the kind of flavor combination that sounds like it should not work — and then completely does.
Looking to order instead of bake? Visit our Salted Caramel Biscotti page to order fresh from our Long Island bakery.
The Story Behind This Recipe
It was 2021 and I was on Facebook sharing photos of a new creation — playing with chocolate, caramel, pecans, and sea salt. A friend saw the photos and said, “Hey, you should make a turtle biscotti.” That was the moment it clicked. Combine those four ingredients into a biscotti and you have something that did not exist before. That is how Salted Caramel with Chocolate Pecan Biscotti was born.
The name came the same way all our names do. We are Sicilian, and we tend to be literal: the name of the biscotto is what is in the biscotti.
Salted Caramel Biscotti Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup almond meal (or finely ground almonds)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 38g shortening
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup salted caramel baking chips
- 3/4 cup Belgian chocolate chunks (or semi-sweet chocolate chips)
- 1 cup toasted pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, almond meal, baking powder, and salt.
- In a large bowl, cream the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients into the wet mixture until combined. Fold in the salted caramel chips, chocolate chunks, and toasted pecans.
- Divide the dough in half and shape each half into a log about 12 inches long and 3 inches wide. Place both logs on the baking sheet, spacing them apart.
- Bake for 25 to 30 minutes, until golden brown and firm. Remove from the oven and let cool for 10 minutes.
- Reduce oven temperature to 300°F (150°C). Slice each log diagonally into 1-inch thick slices. Place slices cut-side down on the baking sheet.
- Bake again for 10 to 12 minutes per side, until crisp and dry. Cool completely before serving.
This recipe makes about 24 biscotti. Store in an airtight container for up to two weeks.
Salted Caramel Biscotti FAQ
Can I make these biscotti without nuts?
Yes. Replace the pecans with an equal amount of pumpkin seeds or sunflower seeds. The texture will stay crunchy and the caramel flavor will still shine.
What if I cannot find salted caramel chips?
Use soft caramel candies chopped into small pieces and add a small pinch of flaky salt to the dough. You can also swirl in 2 tablespoons of jarred caramel after mixing the dry ingredients.
How do I keep biscotti crisp?
Bake the second time until the centers feel dry to the touch. Let them cool fully on a rack. Store in an airtight container at room temperature. Do not refrigerate. Freezing is not recommended as it can dull the texture.
Can I dip or drizzle with chocolate?
Yes. Melt chocolate and dip the ends or drizzle thin lines over the cooled biscotti. Let the chocolate set before storing.
How do I get clean slices without crumbling?
Let the first bake cool for about 10 minutes. Use a sharp serrated knife and cut with a gentle sawing motion. If pieces crumble, allow a longer cool time before slicing.
Want to skip the baking? Order our Salted Caramel with Chocolate Pecan Biscotti fresh from our Long Island bakery. Or browse the full biscotti collection.
