The second week of biscotti went quite well, although I do think I am going to have to find a way to get rid of some of the cookies. I am not eating all of them before the end of the week! Which…is probably a good thing.
This biscotti recipe wasn’t as intensive as the last one, so that is definitely a win in my book.
The toasted pecans are a fantastic flavor and the dark chocolate (optional) drizzle was perfect.
- 3 eggs
- 1 1/2 tsp baking powder
- 3/4 cup light brown sugar
- 3 cups flour
- 3/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 sticks unsalted butter, room temp
- 1 cup pecans, toasted and chopped
- dark chocolate for drizzling (optional)
- Preheat oven to 375F.
- Lay pecans on a sheet pan in a single layer and toast in the oven for 5-7 minutes, until fragrant. Remove and set aside to cool before chopping.
- Put butter in a small sauce pot and melt over medium heat. Continue cooking for 5 or 6 minutes until it is foamy and starts to deepen in color to a light brown. You will smell it’s deliciousness. That’s your cue. Remove from heat and set aside to cool. Do not cook butter past light brown, it burns very quickly.
- In a medium bowl: combine flour, salt and baking powder
- In a separate bowl (or the bowl of a stand mixer): Combine browned butter and brown sugar, then add eggs, one at a time. Add vanilla bean paste. Continue mixing for 3 or 4 minutes, then add dry ingredients. Mix until barely combined, then add pecans and mix until nuts are incorporated. You may not get them all in, that’s ok. You will do it when forming the logs.
- On a parchment lined sheet pan, form 2 loaves of dough roughly 3″ wide by 3/4″ thick.
- Bake for 22-24 minutes. Remove from oven and let cool for 20 minutes. Slice logs into approximately 1/2″ slices and lay them on their sides.
- Reduce heat to 300F and bake for an additional 15 – 20 minutes.
- Drizzle with melted dark chocolate if desired.