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Caramel Almond Biscotti

Prep Time15 mins
Cook Time45 mins
Total Time1 hr


  • 1 7 ounce almond paste, grated
  • 1 stick unsalted butter cold and cut into pieces
  • 1 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Kraft caramel bits
  • 1 4 ounce bar baking chocolate


  • Preheat oven to 350 degrees F. Line two cookies sheets with parchment paper or a silpat. Set aside.
  • Add grated almond paste, flour, sugar, baking powder and salt to a large bowl. Mix throughly. Add cold butter and work into the flour mixture. Mix until crumbly.
  • In a medium bowl, add egg whites and vanilla extract. Mix until eggs become frothy. Add egg mixture to the flour mixture and mix until combined.
  • Add caramel bits and mix.
  • Transfer to dough to a lightly floured surface and work into a rectangle, approximately 10 1/2 by 4 inches. Transfer to prepared baking sheet.
  • Bake for 20 minutes, then remove from oven and let sit 10 minutes.
  • Cut dough in half, length wise. Making two log forms. Then transfer one to the other prepared baking sheet. Slice each log into 1-inch biscotti pieces and arrange each biscotti on its side.
  • Bake another 20-23 minutes. Remove from oven and place on a wire rack. Let cool completely before applying chocolate drizzle.
  • In a small bowl, add chocolate and microwave for 30 - 60 seconds. Stir until melted through. Drizzle over biscotti and let sit until harden.
  • Serve & Enjoy!