clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cappuccino Caramel Biscotti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Cupcake from Brown Sugar


  • • ¾ c. (6 oz.) cream cheese, softened
  • • 1 large egg, room temperature
  • • ¼ c. sugar
  • • ½ tsp. vanilla extract
  • • DOUGH
  • • ¾ c. caramel or butterscotch chips
  • • 1 c. unsalted butter, melted
  • • 1 ½ c. sugar
  • • 3 large eggs
  • • 2 tsp. pure vanilla extract
  • • 2 tbsp. warmed brewed coffee
  • • 3-4 c. flour
  • • 2 tsp. baking powder
  • • ¾ tsp. salt
  • • Caramel or butterscotch chips
  • • Sprinkle of coffee granules


  1. Preheat oven to 325 degrees
  2. To make the topping of the biscotti, creams the cream cheese until it is soft and add the egg, sugar, and vanilla extract. Do not over mix, just mix until all ingredients are well incorporated and set aside.
  3. Place the caramel or butterscotch chips in a microwave safe bowl and melt. Make sure you check every 30 seconds and stir to make sure that it doesn’t burn and that it is creamy. If the melting doesn’t happen that easily, add about 1 tablespoon of unsalted butter and mix to help the chips melt, but only do that if it is necessary.
  4. In a mixer, blend together the butter and sugar and then add the eggs; add the vanilla extract and brewed coffee. Stir in the flour a cup at a time, baking powder, and salt and then blend in the melted caramel. Add in more flour if the dough is not stiff. It does not have to be thoroughly blended. It should marbleize.
  5. Pat the dough on a well prepared baking sheet lined with parchment paper. The dough should be patted into a rectangular shape. Pour the cream cheese mixture on top of the dough and use a knife to deeply swirl the topping into the batter. Sprinkle with caramel chips and coffee granules. Place in the oven for 30 to 40 minutes. Once finished baking, set aside and let cool for 15 to minutes.
  6. Use a serrated knife and cut into logs, about ½ inch thick. Return the biscotti to a baking sheet and bake once more for 15 to 20 minutes until it is dry and crisp. Let cool and then serve!
  • Category: Breakfast