CARAMEL MACHIATO BISCOTTI
Starbucks Copycat Recipe
2 tablespoons of instant coffee
1/4 cup unsalted butter, room temperature
3/4 cup sugar
2 cups flour
2 teaspoons baking powder
1 bag Caramel baking chips
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 cup white granulated sugar
6 tablespoons unsalted butter at room temperature
2 extra large eggs at room temperature
1 long vanilla bean, split and seeds scraped using the back of a knife
6 tablespoons butter
1/2 cup heavy cream
1 cups confectioners' sugar
2 teaspoon vanilla
1 cup packed brown sugar
For the Coffee Biscotti: Preheat the oven to 300 degrees. Beat the butter, sugar, and egg together until fairly smooth. Add coffee and caramel chips. Mix flour and baking powder together in a separate bowl, then add to the other mixture. Mix everything just until dough begins to form. Cover and set aside in the fridge while you prepare the vanilla dough.
For Vanilla Bean Dough: In a medium bowl, whisk together the flour, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter, sugar, and vanilla bean seeds until light in color and fluffy. Scrape down the sides of the bowl and add the egg, beating well. Add the second egg and beat again. Scrape down the sides. Mix in the dry ingredients.
Take out the coffee dough and divide the dough in fourths; shape each quarter into a 12-inch long, 1 1/2-inch wide log. Dough quarters should be thin. Divide vanilla dough into quarters placing on top of coffee dough. Lightly press the vanilla dough into the coffee dough so that it adheres together. Transfer two of the logs to the baking sheet. (Unless you have large pans or two ovens, these will have to be baked two at a time, or two can be frozen for further use) Bake until golden brown, about 50 minutes. The dough will be slightly soft to the touch. Allow the dough to cool on the baking sheets for 10 minutes.
After logs have cooled, cut the logs into 3/4 -inch wide diagonal slices using a sharp or serrated knife. Place the biscotti cut side down on the baking sheets. Return to the oven and bake for another 30 minutes, turning the biscotti over halfway through. Cool on the baking sheets.
While biscotti are cooling, make caramel icing. In a medium saucepan, combine butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar. Icing should be thin. If it is too thick, thin down with milk. If too thin, add additional powdered sugar until desired consistency is achieved. You’ll want to dip all the biscotti while the frosting is still warm.
When biscotti are cooled, drizzle or dip each biscotti into icing. Allow to harden and enjoy. Store in an airtight container for up to two weeks