BROWN SUGAR PECAN BISCOTTI

Updated: Jul 10





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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