Javamelts Caramel Pecan Biscotti
Biscotti has to be one of my favorite go-tos. It's flavor, texture and presentation is truly a match made in heaven with coffee or tea. Give this delicious recipe a try and please let us know how you like it!
¼ cup unsalted butter, room temperature
¾ cup Caramel Javamelts
2 large eggs
2 teaspoons vanilla extract
1 cup all purpose flour
1 cup oat flour
1 ¼ teaspoons baking powder
½ teaspoon salt
½ cup pecans, toasted and coarsely chopped
Dark chocolate chips, melted (optional)
INSTRUCTIONS Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place the butter and Caramel Javamelts into the bowl of an electric stand mixer, and beat on high until light and fluffy. Using an electric mixer, beat the butter and sugar together until creamy.
Add the eggs and vanilla extract and mix until combined. Scrape down the sides of the bowl.
In a medium bowl, whisk together the all purpose flour, oat flour, baking powder and salt. Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
Divide the dough in half and shape into 2 logs about 8-10 inches long.
Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick and about 3-4 inches wide. Gently press the sides and ends of the logs to even them out and flatten them.
Bake the logs for 20 to 25 minutes, or until lightly browned and the center of the logs is almost firm and bounces back when touched. Remove the logs from the oven and let cool on the baking sheet for 30 minutes.
Using a bread knife, gently cut the logs into ¾ inch thick slices. Place the biscotti, cut side up, on the baking sheet. Bake for 10 to 12 more minutes or until lightly browned and dry.
If desired, drizzle melted chocolate chips over the biscotti.