Wednesday, December 14, 2011

Eat Your Heart Out Starbucks

Anyone ever been to Starbucks and had their delicious caramel macchiato biscotti?  Well, so have I many, many times.  After consuming about a billion of those little guys, I finally cracked the secret to the illusive caramel macchiato biscotti recipe and I'm willing to share.

Remember this post where I talked about entering two recipes and one of them winning and then never gave you the second recipe?  Well, the day is here to share the second.  Here's a hint.  It's the caramel macchiato biscotti.

These cookies are easy to combine, but beware, they make a lot and they take a while to complete.  That being said, they are well worth all the work!  I gave some of these to my supervisor at the law library and she called them crack biscotti because she thought they were that good!  *No crack is actually contained in the biscotti, don't worry.*

So, after much adieu, here is the recipe for the first place Caramel Macchiato Biscotti

Caramel Macchiato Biscotti
Inspired by Starbucks

Coffee Biscotti:
2 tpsp of instant coffee 

1/4 cup unsalted butter, room temperature

3/4 cup sugar

1 egg

2 cups flour

2 tsp baking powder
1 bag Caramel baking chips

Vanilla Biscotti:
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

Caramel Icing:
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 300º F. 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.  


  1. Yummy! that looks fabulous!!!! looks like a good celebratory- "Hey im done with finals" sorta treat!

  2. How long did it take you from start to finish? It looks delicious btw!

  3. Also how much did the recipe make exactly? (or roughly, lol).

  4. It took quite a while because you're basically making two batches of biscotti. Actually making the dough probably took about 20 minutes. It's really the cooking process that takes up a good chunk of time. Does that help? As far as quantity it makes A TON! I think I probably had somewhere upwards of 40 pieces of biscotti. Sorry, I'm not really so good at particulars on this one - I haven't made a lot yet!

  5. I'm really excited about this recipe but I have a few questions...Is that 2 teaspoons of coffee? What can I use as a substitute for the caramel chips - butterscotch, chocolate, or just leave it out? And how much vanilla extract in place of the bean? Thanks!

  6. Hi Andrea, it's 2 t instant coffee granules. If you use brewed coffee, it won't have the same kind of coffee taste if that makes sense. You can sub anything you want for the caramel chips - it just won't quite taste like caramel macchiato. If you can't find caramel chips or don't like them, I think either butterscotch or chocolate would be fine, whichever you like better. (I'm not sure how butterscotch would taste with the caramel icing though - just a word of caution). If you decide to use the vanilla extract, I think about 1 t would be pretty equal to one vanilla bean scraped. Hope that helps; let me know if you have any more questions!

  7. I have a batch of these in the oven right now! I just wanted to comment that the coffee dough would not "gather" into dough: as in, it was just lots of flour floating around the caramel bits. I noted the difference in amounts of butter and eggs in the vanilla dough, so I added 2 more TBSP of butter to the coffee dough. That still did not moisten it enough so I was about to add another egg when my eye fell on my still half-full coffee pot. I poured hot coffee in very small amounts until the dough finally gathered into a dough. Probably used about 3 TBSP prepared coffee. The dough felt just as nice as the vanilla dough and smelled fabulous. I just thought I'd mention this if other bakers try this recipe. Considering the amounts in the coffee dough part, it doesn't seem like 4 TBSP butter and 1 egg is enough to moisten 2 cups flour (and that was my reality, in fact). The vanilla dough increased amounts of butter and egg made a perfect dough.

    1. Hi Iva - I reviewed my hard copy of this recipe to see if something got altered along the way and I didn't find any discrepancies. I don't recall in the past having problems with what you are describing, but it has been quite a while since I've made them, and there's always the chance that I do something and forget to include it in the recipe notes. I appreciate your comment and I hope that you enjoyed the biscotti! These are one of my favorite cookies to eat :).