Caramel Macchiato Biscotti (Starbucks Copycat)

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Caramel Macchiato Biscotti. A two-toned biscotti made with a coffee layer, a sprinkle of caramel bits, topped with a vanilla layer and dipped in espresso white chocolate.

The year is 2012, there’s a cold wind blowing outside, we just entered Starbucks and each ordered a grande peppermint mocha and caramel macchiato biscotti as an afternoon pick me up.

Ahhh…those were the days — before they discontinued our absolute favorite snack. We aren’t kidding when we say we were SO obsessed with the caramel macchiato biscotti, and were so sad when they suddenly stopped appearing in our neighborhood Starbucks.

We know this biscotti had somewhat of a following. If you tasted it, you instantly loved it and probably snagged one each time you ordered a drink. They were the perfect treat to have with any hot (or iced) drink on the menu.

It’s been literal years since Starbucks blessed us with this infamous biscotti. We couldn’t wait any longer, so we got in the kitchen and decided to recreate it ourselves. We were shocked when we realized we’d actually hit the nail on the head the first time baking them. Whether you’ve tasted the caramel macchiato biscotti before, or just curious to try it, we promise it will quickly become one of your favorite treats.

Other Recipes That Go Great With Coffee:

This post is all about caramel macchiato biscotti.

Caramel Macchiato Biscotti

What is biscotti?

Biscotti is an Italian cookie that’s oblong in shape. The origin of the word means “twice cooked”, which refers to the baking process biscotti goes through — baking once as a cookie loaf and once after it’s cut into slices.

Biscotti is also known for it’s crispy texture and can be customized with all kinds of flavors.

Popular Biscotti Flavors:

Almond Biscotti
Chocolate Biscotti
Coffee Biscotti
Ginger Biscotti
Cranberry Pistachio Biscotti
Caramel Biscotti
Chocolate Chip Biscotti

Ingredient Snapshot:

Flour: We recommend using unbleached all-purpose flour to make this recipe.
Baking Powder: This helps the biscotti to puff up a bit while baking.
Butter: The butter adds a delicious flavor to the biscotti dough.
Eggs: Eggs add moisture and structure to the biscotti dough.
Espresso + Espresso Powder: To create the coffee-flavored layer, we combined 2 tbsp of espresso and 1 tsp of espresso powder. It gave the layer it’s delicious coffee flavor and made it a distinct brown layer for the bottom of the biscotti.
Caramel Bits: We added caramel bits in between the two biscotti layers to create the caramel syrup that’s the star of the show in a caramel macchiato.

Tips to Making the Perfect Biscotti

BUTTER! Some recipes call for oil in biscotti, but we will stand by butter in biscotti forever. It gives the biscotti such a rich, delicious flavor that you won’t have otherwise.
Don’t cut your biscotti too thick: When making biscotti, we’ve made the mistake several times before of cutting it too thick. When this happens, the biscotti won’t bake correctly and may turn out chewy. Keeping the biscotti no wider than 1/2 inch thick will help it get nice and crispy.
Don’t skip the cooling process: In order for the biscotti to get crispy, it needs to cool completely. The cooling process happens in the oven with the door cracked open. Skipping this step or not waiting until the biscotti is cooled may not give you the desired crispy texture.

This post is all about caramel macchiato biscotti.

Things You'll Need for This Recipe:

Caramel Bits

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Espresso Powder

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Caramel Macchiato Biscotti (Starbucks Copycat)

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Author: Mozie Team
Total Time: 1 hour 20 minutes

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Description

A two-toned biscotti made with a coffee layer, a sprinkle of caramel bits, topped with a vanilla layer and dipped in espresso white chocolate.

Ingredients

Scale

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup butter

1 1/4 cup sugar, divided

3 eggs

1 tsp vanilla

2 tbsp espresso (or mix 1 1/2 tbsp instant coffee and 1 tbsp hot water)

1 tsp espresso powder

1/2 cup caramel bits

1 cup white chocolate, melted

1 tsp espresso powder

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Instructions

Preheat oven to 375°F. Prep a baking sheet and line it with foil or parchment paper.
In a medium size mixing bowl whisk flour, baking powder, and salt.
In a mixing bowl with a hand or stand mixer, cream butter and 1 cup of sugar. Add the eggs, one at a time until combined. Then add the vanilla. Add the dry ingredients, mix until incorporated.
Prepare the espresso shot or instant coffee. Separate the dough into two equal parts. To one part add the espresso and espresso powder. Combine until it’s incorporated into the dough.
Spread the espresso-flavored dough into a 12 inch by 3 inch rectangle. Sprinkle caramel bits over the top. Drop spoon fulls of the vanilla dough on top to cover the caramel bits. Carefully spread the dough out over the coffee-caramel layers.
Bake at 375°F for 15-20 minutes or until firm to the touch and slightly golden brown. Remove the biscotti from the oven and reduce the temperature to 300°F. Take the biscotti rectangle and let it cool on a wire rack for 15 minutes.
Then, place biscotti onto a cutting board and cut into 1/2 inch slices. Place the slices cut-side down on an uncreased baking sheet. Bake for 10 minutes, then turn each piece over and bake for another 10 minutes. Turn the oven off, leave the biscotti in the oven with the door ajar to cool.
While the biscotti is cooling, melt the white chocolate. Once melted, stir in the espresso powder. After the biscotti has cooled completely,
Lastly, enjoy with a hot cappuccino or tea. Store in an air tight container.

Prep Time: 10 minutes
30 minuts:
Cook Time: 40 minutes

Caramel Macchiato Biscotti (Starbucks Copycat)