by Suzanne Virgilio

Biscottis are a great cookie to make and eat morning, afternoon or evening. The salted caramel and honey pecan granola gives this biscotti a great sweet and salty flavor.

Biscotti ingredients

• 1 cup sugar
• 1 stick unsalted butter, melted
• 3 tablespoons brandy
• 2 teaspoons pure maple extract
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 2 3/4 cups all-purpose flour
• 1 cup Granola Factory Honey Pecan Granola
• 1 cup salted caramel (see recipe)*
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Salted Caramel Ingredients

• Vegetable oil, for baking sheet
• 2 cups heavy cream
• 2 1/4 cups sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1 1/4 cups light corn syrup
• 1 Tablespoon Fleur De Sel
• 1/2 teaspoon pure vanilla extract

Salted Caramel Directions

1. Lightly brush bottom and sides of a 9×13 inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
2. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer (about 15 minutes).
3. Immediately remove caramel from the heat, and stir in salt and vanilla. Pour caramel onto a baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
4. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

Biscotti Directions

1. In a large bowl combine sugar, butter, brandy, and extracts. Beat with electric mixer until very creamy, about 2-3 minutes.
2. Add eggs one at a time to butter/sugar mixture.
3. In a medium bowl, combine flour, Granola Factory’s Honey Pecan Granola, salted caramel, baking powder, and salt. Stir with a rubber spatula to combine.
4. Chill dough, covered, for 30 minutes.
5. Preheat oven to 350°F with the rack placed in middle.
6. Using lightly floured hands, halve dough and form 2 (16-by 2-inch) loaves on a parchment lined baking sheet.
7. Bake until pale golden, which is about 30 minutes. Carefully transfer loaves to a rack and cool for 15 minutes.
8. Cut loaves into 3/4-inch slices with a serrated knife.
9. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

Recipe adapted from Martha Stewart Living