How much goodness can you stuff into biscotti? I present to you my train of thought when brainstorming ideas for this recipe: chocolate chips (“duh”), salted caramel (“is the sky blue?”), banana? (“ummm…not sure, but i’m gonna roll with it”). And the result is this little biscotti, or more specifically, a crispy double chocolate chip cookie meets chocolate cake meets banana bread topped with salted caramel drizzle.
But let’s back up a bit. My mom and I have been making this cranberry pistachio biscotti for the past couple years. I highly recommend this recipe. So easy to make. So crispy, yet cake-like at the same time. And the almond extract makes it over-the-top yum. But you know I can’t leave well enough alone so I had to put my own spin on the recipe this year.
We’ve got some serious caramel drizzle action going on down there.
While we’re on the subject of biscotti, let’s talk coffee for a sec. Have I expressed my love for uniquely flavored coffees that attempt to mimic decadent desserts? My most recent coffee flavor find is the Snowflake Sundae aka rich Bavarian fudge brownie topped with sticky caramel and slow-roasted nut mix. Seriously, how could I pass that up? And I know that a simple beverage of water filtered through ground-up beans cannot possibly taste like that, but I just HAVE to try it. gets me every time. The coffee is decent, but dipping this Salted Caramel Banana Chocolate Chip Biscotti into it? Now that’s what I’m talking about!
- ¼ cup olive oil
- ½ cup white sugar
- ¼ tsp vanilla extract
- 1 banana, mashed
- 2 eggs
- 1 ¾ cups all purpose flour
- ¼ tsp salt
- ⅓ cup cocoa powder (I used Nestle special dark)
- 1 tsp baking powder
- ⅓ cup chocolate chips
- 6 oz caramel candies
- 1 tbs coarse sea salt
- Heat oven to 300 degrees.
- In a mixing bowl, combine oil and sugar. Stir in the vanilla extract and mashed banana. Beat in the eggs. In another large bowl, combine the flour, salt, cocoa powder, and baking powder. Gradually add the flour mixture to the wet ingredients. Mix until combined. With a spatula, fold in the chocolate chips.
- Form dough into a mound and divide it in half. Form each half into logs about 12 inches long and 2 inches high. Place them on one large or two lined baking sheets.
- Bake the logs for 35 minutes. Take them out and let them cool for about 10 minutes. Then, reduce the oven heat to 275 degrees.
- Cut each biscotti log on the diagnal into ¾ inch slices. Place the slices on the same lined baking sheet (s). Bake another 8-10 minutes until crispy. Cool on a baking rack.
- While biscotti is cooling, melt caramel over a double boiler or in microwave. Find detailed double boiler instructions here (step 5). Mix caramel until melted and smooth.
- Drizzle each biscotti slice with melted caramel and sprinkle with sea salt.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 102 Fat: 3.4g Carb: 17g Fiber: .7g Protein: 1.9g Sugar 9.2g Sodium: 245mg
Weight Watchers Points (calculated on member website)
WW: 3 Points Plus
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