Ingredients
Biscotti
- 2 cups all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- ½ teaspoon salt
- 2 teaspoons baking powder
- 4 ounces semi-sweet chocolate chopped or broken into small pieces
- 8 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup caramel bits or caramel cubes chopped in 4-6 pieces each
- ½ cup chopped peanuts salted or unsalted according to taste
Icing and drizzle
- 2 cups confectioners sugar
- 1 cup caramel cubes unwrapped
- 2 tablespoons milk
- 4 ounces semi-sweet chocolate broken into small chunks
- ½ cup chopped peanuts
Instructions
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Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper.
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In the bowl of a food processor, combine the flour, cocoa, salt, baking powder, and chopped chocolate. Pulse until the chocolate is ground into the flour mixture. (Running the processor continually rather than pulsing will create too much heat and will melt the chocolate instead of finely grinding it.)
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In the bowl of an electric mixer, cream together the butter and sugar.
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Mix in the eggs and vanilla.
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Gradually add the flour mixture just until combined.
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Stir in the chocolate chips, caramel bits, and peanuts.
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Divide the dough in half and form two logs about 14” x 2”. Place on baking sheet at least 4” apart. The logs will spread.
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Bake for 30-35 minutes. Logs should be firm but not hard.
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Cool on a wire rack for 30 minutes. Leave the oven on.
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On a cutting board using a serrated knife, cut each loaf into ¾ -1 inch slices. (If the slices are crumbling, let the loaf cool a little longer.)
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Stand the slices, ½ inch apart, on a parchment lined cookie sheet. Bake for 30 minutes until the surface of the cookies is dry ( though, the chocolate chips and caramel bits will be gooey).
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Cool completely on a wire rack before icing.
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