Affogato with Salted Caramel Biscotti
Affogato with Salted Caramel Biscotti
Ingredients
For the Biscotti
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup caramel bits
- 1/2 teaspoon coarse sea salt
For the Affogato
- 4 scoops vanilla ice cream
- 4 shots espresso, freshly brewed
Instructions
- 1
Preheat oven to 350°F. In a medium bowl, mix together the flour, baking powder, and salt.
⏱️ 5 min•🌡️ 350°F - 2
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
⏱️ 5 min - 3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the caramel bits.
⏱️ 5 min - 4
Divide the dough in half. Shape each half into a log about 10 inches long and 2 inches wide. Place the logs on a baking sheet lined with parchment paper.
⏱️ 5 min - 5
Sprinkle the logs with coarse sea salt. Bake for 20 minutes, then remove from the oven and let cool slightly.
⏱️ 20 min•🌡️ 350°F - 6
Reduce the oven temperature to 325°F. Slice the logs diagonally into 1/2-inch-thick slices. Lay the slices cut side down on the baking sheet and bake for an additional 10 minutes until golden and crisp.
⏱️ 10 min•🌡️ 325°F - 7
To serve the affogato, place a scoop of vanilla ice cream in each serving glass. Pour a shot of freshly brewed espresso over the ice cream. Serve with salted caramel biscotti on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Affogato with Salted Caramel Biscotti
Ingredients
For the Biscotti
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup caramel bits
- 1/2 teaspoon coarse sea salt
For the Affogato
- 4 scoops vanilla ice cream
- 4 shots espresso, freshly brewed
Instructions
- 1
Preheat oven to 350°F. In a medium bowl, mix together the flour, baking powder, and salt.
⏱️ 5 min•🌡️ 350°F - 2
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
⏱️ 5 min - 3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the caramel bits.
⏱️ 5 min - 4
Divide the dough in half. Shape each half into a log about 10 inches long and 2 inches wide. Place the logs on a baking sheet lined with parchment paper.
⏱️ 5 min - 5
Sprinkle the logs with coarse sea salt. Bake for 20 minutes, then remove from the oven and let cool slightly.
⏱️ 20 min•🌡️ 350°F - 6
Reduce the oven temperature to 325°F. Slice the logs diagonally into 1/2-inch-thick slices. Lay the slices cut side down on the baking sheet and bake for an additional 10 minutes until golden and crisp.
⏱️ 10 min•🌡️ 325°F - 7
To serve the affogato, place a scoop of vanilla ice cream in each serving glass. Pour a shot of freshly brewed espresso over the ice cream. Serve with salted caramel biscotti on the side.
⏱️ 5 min