Salted Caramel & Parmesan Biscotti

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

   ~2 min
3. 3

   Add the grated Parmesan cheese to the dry ingredients and mix well.

   ~1 min
4. 4

   In a separate medium bowl, whisk together the eggs, vanilla extract, and melted butter.

   ~2 min
5. 5

   Pour the wet ingredients into the dry ingredients and mix until just combined. The dough will be sticky.

   ~3 min
6. 6

   Transfer the dough to the prepared baking sheet and shape it into a log approximately 10-12 inches long and 3 inches wide, about 0.75 inches thick. Use a spatula or lightly floured hands to help shape.

   ~5 min
7. 7

   Bake for 25-30 minutes, or until the log is golden brown and firm to the touch.

   ~30 min
8. 8

   Remove the log from the oven and let it cool on the baking sheet for about 10 minutes. Reduce oven temperature to 325°F (160°C).

   ~10 min
9. 9

   Carefully transfer the slightly cooled log to a cutting board. Using a sharp knife, slice the log into 0.5-inch thick cookies. You may need to gently re-shape them if they've spread.

   ~7 min
10. 10

    Place the sliced biscotti back onto the baking sheet, cut-side down. Drizzle the caramel sauce over the tops of the biscotti and sprinkle with flaky sea salt.

    ~4 min
11. 11

    Bake for an additional 15-20 minutes, flipping halfway through, until the biscotti are golden brown and crisp on both sides.

    ~20 min
12. 12

    Remove from oven and let cool completely on a wire rack.

    ~15 min