Last week I made some Chocolate Chip Biscotti for our church’s Third Tuesday Supper. The theme for the dinner was Italian, and biscotti seemed the thing to do. I was struck by the delicious, caramel flavor of the cookies, which are made with brown sugar, and decided to make them again this morning with a caramel glaze.
So I stirred up a little pan of caramel glaze, drizzled it over the pan of cookies, and, yes, they are so good. For a moment, I almost threw caution to the winds and thought of sprinkling them with some chocolate toffee bits I had on hand, but sometimes, enough really is enough. These are crunchy without being hard, with the caramel, butter and chocolate chips singing together as a melodious trio.
Caramel Chocolate Chip Biscotti
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix the softened butter and the sugar. Add eggs and vanilla, mixing well. In a separate bowl, sift together the flour, baking powder and salt. Add to the butter mixture, and then stir in the chocolate chips. The dough will be firm, and you may want to knead it a bit with your impeccably clean hands to bring it together.
Shape into two 10 x 2″ logs and place on the prepared baking sheet. Bake for 22 minutes. Remove from the oven and allow to cool for 30 minutes. Lower oven temperature to 300 degrees.
Slice logs into 1/2 inch slices and place on cookie sheet. Bake for 15 minutes, take out of oven, flip over, and bake for a further 15 minutes. Allow to cool.
Make glaze: Melt 1/4 cup butter in a small saucepan. Add 1/2 cup brown sugar, and stir over heat until bubbling. Take off heat, and add 1-1/2 cups powdered sugar and 1/3 cup milk. Beat until smooth. (If the powdered sugar is really lumpy, pass the glaze through a sieve into a small bowl to smooth it.)
Baking notes: The original recipe called for a whole 12-ounce bag of chips, but half a bag seemed plenty to me. But you could go for it, and add the whole bag.
Pictured below: The dough, measuring the logs of dough, and pressing the logs so they are two inches across.
If there a trick to drizzling, it’s to cut a small hole in the bag, and, drizzle over the cookies quickly. If you go slow, blobs could be created.
Somehow, the strawberries make me think of cardinals, and I offer a few pictures of this magnificent bird. Peace to you. Fran