I’ve declared 2015 year of the biscotti…at least in my kitchen!
The usual holiday cookie recipes I’ve been baking for many years are taking a rest while favourite and new biscotti flavours are already emerging from the oven.
When I came across this recipe for Candied Pecan Biscotti I just had a feeling they were going to be good and since I had never candied anything before welcomed the challenge.
The candied pecans? Well what can I say, they are delicious all on their own, the recipe however needed a little tweaking. A change in the specified amount of butter and a higher oven temperature turned out some deliciously addictive biscotti.
One more tweak for the next time I make these since a reduction of sugar is sure to make them perfect!
1 large egg white
½ cup granulated sugar
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon salt
2 cups raw pecan halves
- Heat oven to 300 degrees F.
- Place rack in upper third of the oven.
- Line baking pan with parchment paper
- In a medium bowl whisk egg white until foamy, add spices and continue to whisk until thick and opaque.
- Add pecans and toss to coat then spoon onto prepared baking pan, discard any leftover mixture.
- Bake for 30 to 35 minutes until fragrant and toasted.
- Cool completely before chopping to add to biscotti dough.
2 cups flour
½ teaspoon cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon baking powder
½ teaspoon salt
2/3 cups granulatd sugar
½ cup butter room temperature
1 egg yolk
1 teaspoon vanilla
- Preheat oven to 375 degrees F.
- In a bowl sift together flour, cinnamon, nutmeg, baking powder and salt, set aside.
- In another bowl beat together butter and sugar until light and fluffy. Beat in egg, egg yolk and vanilla until well mixed.
- Add the dry ingredients to the wet ingredients and stir in with a spatula or beater until dough forms.
- Stir in chopped pecans.
- Divide dough in half and roll each half into 1 ½ inch diameter logs.
- If using standard size baking sheet place one roll on each sheet. Placing roll diagonally will give you more room otherwise place both rolls on large sheet. Standard size sheets must be rotated on oven racks half way through cooking time.
- Bake for 20 to 25 minutes until golden. Remove from oven and lower temperature to 350 degrees F.
- When cool enough to handle, with serrated knife cut diagonally in approximately ¾ inch slices.
- Place cut side down and bake 6 minutes. Turn biscotti over and bake an additional 6 minutes until pale golden.
- Remove from oven and cool on rack.
- Store in airtight container for up to one week or freeze.
- Makes approximately 20 to 22 biscotti.
Notes, tips and Suggestions
- The changes made to the original recipe are reflected in the above recipe. After trying many different biscotti recipes with successful results the above flour/ butter ratio works best. The higher oven temperature also turns out a better product.
- Original amount of sugar was 1 cup I have cut it down to 2/3 cup in posted recipe and will use reduced amount next time I make these.