Salted Caramel Glazed Biscotti
These Salted Caramel Glazed Biscotti are satisfying and delicious, with a dense body that’s perfect for dunking in coffee, hot chocolate, steamed milk, or your favorite warm and soothing drink. Our Salted Caramel Seasoning has a depth and a richness that goes beyond its salty sweetness, and delivers uplifting balance to the cookie and the glaze.
Enjoy this cookie after dinner, for a mid-afternoon snack, and whenever you want a pick me up that’s a little bit sweet, a little bit salty, and packed with comfort and well-being.
Prep time includes a 2-hour resting period in the refrigerator.
For cookies:
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3 Tablespoons Salted Caramel Seasoning
3 eggs + 2 egg yolks
1 1/4 cup cane sugar
1 teaspoon vanilla extract
2 Tablespoons molasses
For glaze:
1 cup confectioner’s sugar
1 teaspoon Salted Caramel Seasoning
3-4 Tablespoons water or milk
1. Make the cookies. Whisk together flour, baking powder, Salted Caramel Seasoning until combined. Set aside.
2. In a separate bowl, whisk together eggs, egg yolks, and sugar until light and creamy, about 3 minutes. Whisk in vanilla and molasses.
3. Pour wet ingredients into flour mixture and stir until combined. Turn out onto a floured work surface, and shape roughly into a loaf that’s 3 inches across. The dough is sticky, so feel free to wet your hands to help prevent sticky fingers as you massage the dough into shape. Wrap it in plastic wrap and put in the refrigerator for at least two hours or overnight.
4. When you’re ready to bake, preheat oven to 350°F. Line one 12x18” or two smaller baking sheets with parchment paper.
5. Divide dough into three equal pieces and place on baking sheets, leaving at least two inches between the pieces.
6. Bake for 25-30 minutes, or until cookies are golden and dry, and the top isn’t jiggly. Remove from the oven but don’t turn it off. Let cookies cool until they are cool enough to handle, 5-10 minutes.
7. Use a serrated knife to slice cookie loaves. Lay slices on the baking sheet and put back in the oven to bake for another 15 minutes or so, or until fully dry and crisp. Flip once if necessary.
8. When cookies are completely cool, whisk glaze together. Put sugar and Salted Caramel Seasoning into a bowl. Add liquid to sugar one tablespoon at a time, until you reach the desired consistency.
9. Use a fork or small spoon to drizzle glaze across the cookies.