• Dora Cavallo

BROWN SUGAR PECAN BISCOTTI


 


 

I often think that biscotti don't get the attention they deserve. They are the perfect accompaniment to a cup of coffee or tea and make a wonderful afternoon pick me up. I also love crumbling up a few and having them over yogurt. The best part is that they are simple to make and you probably have all the ingredients on hand. I have had this recipe for Brown Sugar Pecan Biscotti for over 20 years and I wouldn't change a thing. Every time I make them my family tells me how delicious and addictive they are. I would have to agree with them on this.


 


 

BROWN SUGAR PECAN BISCOTTI

(makes about 4 dozen)


INGREDIENTS

  • 2 sticks unsalted butter, room temp

  • 1 2/3 cups dark brown sugar

  • 3 eggs

  • 2 1/2 cups all purpose flour

  • 1 tablespoon + 1 teaspoon baking powder

  • 2 teaspoons cinnamon

  • 1 tablespoon + 1 teaspoon ginger

  • 3/4 teaspoon salt

  • 2 teaspoons vanilla

  • 12 ounces pecans, toasted and roughly chopped


METHOD

  • Preheat oven to 350 degrees F. Using the paddle attachment with an electric mixer, beat the butter and brown sugar together until light and creamy.

  • Add the eggs and vanilla and mix until well combined.

  • In a mixing bowl, whisk together the all purpose flour, pecans, spices, baking powder and salt.

  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

  • Divide the dough into four equal pieces. Shape each portion into a log that is about 8 inches long and about 3/4 of an inch in thickness.

  • Place the logs on 2 parchment lined baking pans and bake for 20-25 minutes, until lightly golden and the center of the logs are firm to the touch.

  • Let the logs cool on the baking sheet for 30 minutes.

  • Using a sharp knife, cut the logs on a diagonal. Press straight down with the knife, rather than sawing to prevent breakage.

  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-14 more minutes, until dry. The centers of the biscottis will be slightly soft and will harden as they cool.


 


 

TIPS

  • Store biscotti in an airtight container for 1 week

  • This recipe makes a big batch, the unbaked dough can be frozen for up to 3 months.

  • Try drizzling or dipping the cooled biscotti with melted chocolate


Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop


 


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