Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a smooth batter forms.
6. Scoop the batter onto the prepared baking sheet, using a tablespoon or cookie scoop to form small rounds.
7. Bake for 10-12 minutes, or until the edges are lightly golden brown.
8. Remove from the oven and let cool for a few minutes.
9. Drizzle the caramel sauce over the biskotso, using a spoon or piping bag.
10. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 12-15 biskotso
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 23g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use any type of milk, such as almond milk or soy milk, instead of cow's milk.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- You can use chocolate sauce or butterscotch sauce instead of caramel sauce.
Tips and tricks:
- Make sure the butter is softened before mixing it with the sugar, or it will be difficult to cream properly.
- Don't overmix the batter, or the biskotso will be tough.
- Use a piping bag to drizzle the caramel sauce over the biskotso for a neater presentation.
Storage instructions:
Store the biskotso in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the biskotso, place them in a preheated oven at 350°F (180°C) for 5-7 minutes, or until warm.
Presentation ideas:
Arrange the biskotso on a platter and drizzle extra caramel sauce over the top. You can also sprinkle some powdered sugar or cocoa powder for a decorative touch.
Garnishes:
You can garnish the biskotso with chopped nuts, fresh berries, or whipped cream.
Pairings:
Caramel biskotso pairs well with coffee, tea, or hot chocolate.
Suggested side dishes:
Serve the biskotso with a side of fresh fruit or a scoop of ice cream for a delicious dessert.
Troubleshooting advice:
- If the batter is too thick, add a little more milk until it reaches the desired consistency.
- If the biskotso are spreading too much during baking, chill the dough in the refrigerator for 10-15 minutes before scooping onto the baking sheet.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Biskotso is a type of Italian biscuit that is traditionally served with coffee or tea. Caramel sauce is a popular topping for desserts in many cultures.
Flavor profiles:
Caramel biskotso has a sweet and buttery flavor, with a hint of vanilla and caramel.
Serving suggestions:
Serve the biskotso on a dessert plate or platter, with a cup of coffee or tea on the side.
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Taste: Sweet, Buttery, Nutty, Caramelized, Crunchy