Name: Caramel Macchiato Biscotti (Starbucks Copycat)
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 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

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

Units 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

Cook Mode Prevent your screen from going dark

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