Caramel & Biscotti Apples
Makes app. 6 to 8 apples depending on size
6 to 8 Gravenstein, Granny smith, or apple of your liking
Wooden sticks for apples
1 Box A.G. Ferrari Chocolate Chip or Almond Biscotti
Wash apples and insert sticks and set aside
Crush one box of Biscotti with and ice mallet, or pulse in a food processor
Pour crushed biscotti on a parchment or silpat lined baking sheet, set aside
Make the caramel recipe as below. Once caramel is slightly cooled, tip your pan and roll the apple in caramel until well coated. Twirl excess caramel off the bottom and quickly roll on the crushed biscotti until desired coverage. Set aside on serving platter to fully cool.
1 cup granulated sugar
1/4 cup cold water
½ cup heavy cream, warmed
2 tablespoons unsalted butter
Combine water and sugar in medium saucepan, stir once and set heat to medium high.
Sugar will start bubbling, to a hard boil.
As soon as a deep golden hue develops remove from heat.
CAREFULLY, whisk in the heavy cream... once incorporated CAREFULLY whisk in the butter.
Create caramel apples, or serve warm over pie, ice cream....
Can be refrigerated up to one week.
Tags: almond biscotti (1) apples (1) caramel (1)
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