Salted Caramel Biscotti with Almonds and Pecans

Step 1

For dough, In a medium bowl, sift flour, salt and baking powder together. Add cornmeal and mix. Set aside.

Step 2

Place butter in large bowl of an electric mixer, whisk at medium speed adding 1 cup sugar until thick and frothy and sugar is dissolved.

Step 3

Beat in eggs one at a time

Step 4

Add vanilla and almond extracts and mix until fluffy and creamy.

Step 5

Add whole almonds and pecans to the wet mixture in the electric mixer bowl, and stir until combined

Step 6

Slowly add the flour/cornmeal mixture a little at a time, and combine until well mixed and starts to form a ball.

Step 7

Place the dough on a floured board and knead by hand a few times. Dough should be slightly tacky yet firm.

Step 8

Divide dough in half and shape into 2 logs.

Step 9

Place each log on a baking sheet covered with parchment paper or a silicon mat; gently flatten each log with the palm of your hand, and form even shaped loafs.

Step 10

Bake at 350 degrees for 30 minutes or until slightly hardened and golden brown. Remove from oven and let cool on baking sheet for 30 minutes.

Step 11

Turn oven down to 325 degrees.

Step 12

Once cooled, place loaves on cutting board and carefully cut with a serrated bread knife on a slight diagonal into 3/4 inch slices.

Step 13

Line biscotti, cut side up, on the cooled baking sheet covered with another piece of parchment paper or a silicon mat.

Step 14

Bake at 325 degrees for 7 minutes. Turn cookies over and bake another 5-10 minutes until golden brown and they have achieved the level of crispiness you desire.

Step 15

Remove biscotti to a wire rack and let cool.

Step 16

While biscotti are cooling, prepare the caramel sauce: In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Remove from heat and allow the caramel to cool and thicken up for about 6-7 minutes.

Step 17

Once caramel is relatively cool, dip one end of the cooled biscotti into the caramel, coating both sides well. Place on the wired rack and immediately lightly sprinkle with Sea Salt over the caramel so it will stick. Let them cool on the wire rack until set.

Step 18

Use parchment paper to separate and store the biscotti so the caramel does not stick.