Homemade Pecan Biscotti Recipe
This homemade pecan biscotti recipe makes the perfect, crispy biscotti that goes well with any cup of tea.
Servings: 30 pieces
Cost: $6
Ingredients
- 2 ½ cups flour
- ½ teaspoon salt
- 6 ounces softened butter
- ¾ cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 4 ounces pecans
Instructions
- The dough begins with toasted pecans. I like to do this in a pan on the cooktop. Cook the pecans over medium-low heat for 8-10 minutes, stirring occasionally so they don't burn. Once you can smell the pecan- yes, they should smell toasted, they are done. Chop and cool completely.
- Mix the flour and salt in a small bowl and set it aside. Cream the butter and sugar in a medium-sized bowl for 1-2 minutes. To this, add the eggs and vanilla. This time only mix to combine. The flour mixture is next. Mix this to combine as well. Last in are the pecans, mix them until they are combined as well. Cover the bowl, move it to the fridge, and let it chill for 30 minutes.
- Preheat the oven to 350 degrees while the dough is chilling.
- Divide the dough in half, shape each half into a 2-inch x 12-inch loaf. Place them on a parchment-lined baking sheet.
- Bake for 25-30 minutes. The bottom should be lightly browned. Remove the biscotti from the oven, place each loaf onto a cooling rack, and let it cool for 20 minutes. When it has cooled, it is time to slice. I do not cut my on a diagonal, but you can if you want a more traditional look. Cut into ½-3/4-inch wide slices.
- The most important part is ensuring the pieces are as close as possible to the same thickness. Then it will bake more evenly.
- Place the sliced biscotti back on the same parchment paper and baking sheet. Return it to the oven and let it continue to bake. Bake for 8-10 minutes on each side. Flipping halfway through the baking time.
- Once they are crispy and baked properly, remove them from the oven. Let them cool completely before storing.