Salted-Caramel Chocolate Biscotti

First, preheat the oven to 350°F and melt butter and chocolate chips together in a saucepan over a medium heat. When melted, set aside.

Next, in a large bowl, beat sugar and egg together until fluffy using a mixer. Add chocolate mixture and vanilla. You will concoct a lovely chocolate goo. Yum. Add flour, cocoa, baking powder, salt, and almonds to create a stiff, soft dough. Make sure your dough is not sticky, just soft and pliable. Add a little bit of additional flour if it’s too gooey.

On a floured service, mold biscotti into a thin, square sheet. Glaze the top with the beaten egg white and bake for 25 minutes or until top is flaky. Pull out of the oven. Reduce heat to 275°F and let the biscotti cool for 10 minutes. Cut your sheet into 1-inch wide slices. Place the slices on the baking sheet and bake for 20 minutes. Then flip all of the pieces and bake for an additional 20 minutes.

For the glaze, combine brown sugar, milk, butter, and salt in a saucepan over a medium heat, stirring constantly. Bring to a boil and reduce heat. Let simmer until thick and caramelly; it took mine about 5 minutes. Then remove from heat and put the caramel into a mixing bowl.

Using a hand mixer, mix together the caramel, powdered sugar, and vanilla. Glaze will be liquid-y initially, but as it cools it will thicken.

Line a clean baking sheet with parchment paper. Dip biscotti into glaze. Immediately top with sea salt. Refrigerate biscotti for an hour or until glaze is set. Pair your biscotti with a big cup of creamy coffee.