Caramel Pecan Biscotti Recipe




Caramel Pecan Biscotti Recipe

Ingredients :
1 cup sugar
1/2 cup canola oil
2 teaspoons caramel flavoring syrup
3 eggs
2/3 cup finely chopped pecans, divided
3-1/4 cups all-purpose flour
3 teaspoons baking powder
1 package (11-1/2 ounces) milk chocolate chips
20 caramels
4 teaspoons half-and-half cream

In a large bowl, beat sugar, oil and caramel syrup until blended. Beat in eggs; stir in 1/3 cup pecans. Combine flour and baking powder; gradually add to sugar mixture and mix well (dough will be stiff).
Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 375° for 25-30 minutes or until light brown.
Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake for 5 minutes on each side or until golden brown. Remove to wire racks to cool completely.
In a microwave, melt chocolate chips; stir until smooth. Dip tip of each cookie into chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate for 5-10 minutes or until set.
In a small heavy saucepan, heat caramels and cream over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Drizzle over biscotti; sprinkle with remaining pecans. Refrigerate for 10-15 minutes or until caramel is set. Store in an airtight container.

Nutrition Facts :
1 cookie: 244 calories, 11g fat (3g saturated fat), 27mg cholesterol, 81mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 4g protein.


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