Biscotti has to be one of my all-time favourite types of biscuits. A more refined rusk, biscotti is unique in that the crunchier the bite, the better – compared to normal biscuits where everyone and their mother loves a soft and chewy centre. As much as I enjoy chewy cookies, there’s something so satisfying about hearing that ‘crunch’ as you sink your teeth into a crumbly, brittle biscuit.
Another reason I hold biscotti so close to my heart is because it’s the first thing Tom ever baked for me. Back in our early years of dating, he surprised me one day with a batch of chocolate biscotti. I didn’t even know he could bake! They were delicious, and I’ve held an affection for them ever since.
I especially love these spiced caramel apple biscotti because they’re smeared in a gooey caramel glaze. I’m the type of person who eats caramel straight out of the tin, so slathering a biscuit in a sticky caramel sauce makes my sweet-tooth happy. Then there’s the chunks of spiced apple and lumps of chewy caramel in every bite, and the warm, toasty flavours of cinnamon and nutmeg tickling your taste-buds. Combine all of these things, and you get a winning recipe for spiced caramel apple biscotti!
Spiced Caramel Apple Biscotti
- ½ cup softened butter
- ½ cup brown sugar
- ½ cup treacle sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 whisked eggs
- 2¼ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1-2 apples
- 5 caramel sweets
- 1 cup icing sugar
- 3 tbsp softened butter
- 3 tbsp caramel
- 1 tsp caramel essence
Preheat oven to 180°C and line a baking sheet with wax paper or a silicone baking mat
In a medium bowl, beat together butter, sugars and spices. Add whisked eggs and caramel, and stir
Sift in flour, baking powder, and stir until a soft dough forms. Add apple and caramels, and fold in gently
Divide the dough in half and shape them each into two square logs, roughly 15cm long and 2cm thick. Place the logs on the baking tray with plenty of space between them as they will spread out as they bake. Turn the oven down to 160°C and bake for 20 minutes. Allow them to cool for 15 minutes, then slice them into 1.5cm pieces. Bake them for another 12-15 minutes, flipping them halfway
In a small bowl, beat together sifted icing sugar and butter until creamy. Pour in caramel, caramel essence and milk, and stir until properly combined
Once the biscotti has cooled, pour the glaze into a piping bag, and pipe a generous amount onto each biscotti
- Slice your biscotti with a serrated knife (such as a bread knife) to ensure a clean, crumb-free cut.
Recipe inspired by Land O'Lakes