Butter Pecan Biscotti

 For a special treat, I love dipping sweet biscotti into my warm tea or coffee. In the past, I hadn’t had much luck when I attempted to make my own. In regular biscotti recipes, the cooking process dried out the biscotti so much that the end result was always “over toasty,” to say the least.

This recipe bakes the biscotti twice (see directions) and gives it the right texture that I was going for – light and crispy.

This recipe is versatile and can be jazzed up by adding toffee or chocolate chips to the batter, nuts, dried fruits or drizzling melted chocolate for a more indulgent dessert. Rest assured, this is the perfect dessert to pair with coffee or tea.

 

Butter Pecan Biscotti

(makes 20 biscotti)

1/2 cup butter, unsalted
2/3 cup sugar
1/2 teaspoon salt
4 teaspoons vanilla extract (I make my own. Here’s the recipe.)
1 1/2 teaspoons baking powder
2 large eggs
2 cups unbleached all-purpose flour
1/2 cup coarsely chopped pecans

*optional: add 12 ounces of mini white or regular chocolate chip morsels, or 1/2 cup cranberries or raisins, or even some sprinkled sugar, if desired.

Instructions:

  1. Lightly grease a large baking sheet and preheat oven to 350 degrees F.
  2. In a medium-sized bowl, use an electric mixer to cream butter, sugar and salt and vanilla.
  3. Add baking powder and continue mixing until the mixture is smooth and creamy.
  4. Beat eggs and mix until combined.
  5. At low speed of your mixer, add the flour, stirring until dough is thick and mixed thoroughly.
  6. Transfer dough to prepared baking sheet and divide it in half.
  7. Shape dough to form two 9 1/2″ x 2″ logs, about 3/4″ tall. Straighten the logs, and smooth their tops and sides.
  8. Bake for 25 minutes and remove it from the oven.
  9. Reduce the oven temperature to 325°F. Meanwhile, allow biscotti to cool slightly and using a long serrated knife, cut the log crosswise into 1/2″ to 3/4″ slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. The biscotti should be soft and easy to cut into.
  10. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden.

The biscotti will have a light and crunchy feel to them, but they’ll continue to dry out as they cool.

Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they’ll stay good for weeks.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published December 17th, 2016
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  • Nailbanger

    Do you separate the biscotti when you cut it then finish baking? Not sure if you just cut it or cut it and separate

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