Caramel Chocolate Chip Biscotti

By michaelmeiner

Ingredients

• 1 cup unsalted butter -- melted
• 2 cups sugar
• 1 Tablespoon vanilla extract
• 1 1/2 teaspoons caramel or butterscotch extract
• 5 eggs
• 1/2 cup finely chopped toasted almonds*
• 4 cups flour -- approximately
• 1 package caramel or butterscotch pudding mix
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 1/2 cup butterscotch or Heath chips
• 1/3 cup chocolate syrup

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Line a 9 by 13 inch pan with parchment paper. Spray the sides and bottom with nonstick spray.

In a mixing bowl, blend the butter and the sugar. Blend in vanilla and caramel extract, eggs and nuts. Fold in the flour, pudding, baking powder, salt and chips.

Spoon into prepared pan, using wet fingers to spread evenly. Drizzle on chocolate syrup on top and smooth with a knife to marbleize.

Bake until biscotti are solid to the touch and set, about 55-65 minutes. Cool 15 minutes and the invert onto a cutting board. Cut 1/2 inch slices and place on baking sheet.

Reduce oven temperature to 325. Re-bake for 25-30 minutes. Remove and cool well.