Salted Caramel Chips Biscotti is one of my favorite biscotti recipes. These crunchy, slightly crumbly cookies are finished by dipping or drizzling with melted Hershey’s Salted Caramel Chips. I developed the recipe from a craving for something sweet with a hint of salt and the desire to use up a bag of those caramel-flavored chips. They resemble white baking chips with a salty, caramelized flavor rather than actual caramel pieces. While other brands work fine, I prefer Hershey’s for the flavor.
Ingredients in This Biscotti
This recipe uses common pantry staples plus a couple of specialty items: a liqueur and the salted caramel chips. You’ll need all-purpose flour, baking powder, a bit of salt, sugar, butter and eggs. Brandy works well for the liqueur, but you can substitute Irish cream, Frangelico, crème de cacao, or even orange juice if you prefer. Almond extract and vanilla add rounded flavor, and toasted, chopped whole almonds contribute a pleasant crunch. The melted caramel chips are the final touch that brings sweet, salty, and slightly burnt-sugar notes to each bite.
Salted Caramel Chips Biscotti Texture
The texture is reminiscent of biscotti enjoyed in Tuscany: crisp on the outside yet tender and slightly crumbly inside, giving a satisfying contrast without being dangerously hard. That balance makes these ideal with coffee or tea. Flavorwise, you’ll notice vanilla and almond notes from the extracts, while the melted caramel chips add a milky, salty, caramelized finish that complements the nuts.
Hershey’s Salted Caramel Chips Biscotti Dough
The dough is straightforward to make. Combine flour, baking powder and salt, and set the dry mix aside. In a separate bowl, whisk together sugar, melted butter, eggs, the liqueur and the extracts. Fold the dry ingredients into the wet ingredients, then stir in the toasted chopped almonds. The result should be a soft dough that benefits from 30 minutes of chilling to make shaping easier.
Shaping and Baking the Dough
After chilling, preheat the oven to 350°F (175°C). With slightly damp hands, shape the dough into two logs about 8 inches long and 2 inches wide, placed roughly 5 inches apart on a baking sheet; they won’t spread much. Bake until lightly golden, about 30 minutes. Let the loaves cool for about 15–30 minutes, then slice them into 3/4-inch pieces with a serrated knife. For a firmer biscotti, slice thinner. Reduce the oven temperature to 300°F (150°C), stand the slices upright on a baking sheet, and bake for another 20–30 minutes to dry them through and develop a crisp texture. Transfer to a rack to cool completely.
Let Cool, Dip or Drizzle
Once the biscotti are fully cooled, melt the caramel chips gently in the microwave at 50% power, stirring every 30–45 seconds until smooth. Spread the melted caramel across the bottom of each biscotti and place them on parchment to set, or simply drizzle the caramel over the tops for a lighter finish. Chill briefly if you want the coating to firm up quickly.
These biscotti are shorter and slightly more compact than traditional long, slender versions. The almond extract gives a pronounced almond flavor — if you prefer a subtler nut note, reduce the almond extract or replace it with extra vanilla. Variations work well; for example, I’ve made a version with macadamia nuts and a white chocolate drizzle that turned out delicious.
- Double Chocolate Biscotti Recipe
- Salted Brownies
- Dipped Molasses Cookies
- Small Batch Butterscotch Whole Wheat Biscotti
- Small Batch Cinnamon Butterscotch Biscotti
Recipe
Melted Caramel Chips Biscotti
Ingredients
- 2 cups minus 2 tablespoons all-purpose flour 240 grams
- 1 teaspoon baking powder
- ¼ teaspoon salt plus a pinch
- ⅔ cup sugar 135 grams
- 6 tablespoons unsalted butter melted (84 grams)
- 2 large eggs
- 2 tablespoons brandy or other type of alcohol
- 1 ½ teaspoons almond extract
- ¾ teaspoon vanilla extract
- ⅓ cup whole almonds toasted and chopped
- 1 cup Hershey’s caramel chips
Instructions
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Stir together flour, baking powder, and salt. Set aside.
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In a mixing bowl, stir together sugar, melted butter, eggs, alcohol and extracts.
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Add flour mixture to egg mixture and stir, then stir in almonds to make a soft dough.
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Cover bowl and chill for 30 minutes.
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Preheat oven to 350°F with rack in middle.
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Dampen hands and shape into two logs each about 8 inches long and 2 inches wide. The logs will not spread much.
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Bake for 30 minutes. Transfer loaves to a rack and let cool for 15–30 minutes.
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Cut loaves into ¾-inch slices with a serrated knife (the thinner the blade, the better).
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Reduce heat to 300°F (150°C).
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Stand the biscotti on a clean baking sheet and bake for about 20–30 minutes until dry and crisp. Transfer to rack to cool completely.
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Melt the caramel chips in the microwave at 50% power, stirring every 30–45 seconds until smooth. Spread melted caramel over the bottom of the biscotti or drizzle over the top. Chill until set, then serve.