Over the years my sister has made many different types of biscotti to the delight of friends and co-workers. As this Sunday, September 29th is National Biscotti Day, I wanted to share one of her favorites. This biscotti is filled with crunchy chopped pecans and creamy butterscotch chips. It makes a delightful snack or perfect ending to a meal.
A tasty foundation
When she first started experimenting, my sister started with King Arthur Baking Company’s American-Style Vanilla Biscotti. As her recipes evolved, the basic method remained close to the original with some modifications. She experimented with different combinations of mix-ins – dried fruit, chocolate, or nuts.
The original recipe states that this type of biscotti is a little softer than its traditional Italian cousin resulting in a light and crunchy biscuit. Because of its lighter texture it can be eaten on its own, no beverage dunking required.
Other flavor combinations
This recipe is easy to make and easy to customize. Here are some other combinations to try:
- White chocolate chips and dried cranberries
- White chocolate chips and macadamia nuts
- Chocolate chips and walnuts
- Lemon zest and pistachios
Pecan Butterscotch Biscotti
- Total Time: 1 hour, 5 minutes
- Yield: 30 1x
Description
These lightly sweet, crunchy biscotti are based on King Arthur Baking Company’s American-Style Vanilla Biscotti. Perfect for a post-dinner treat.
Ingredients
6 tablespoons butter, salted or unsalted
⅔ cup granulated sugar
½ teaspoon table salt
2 to 3 teaspoons vanilla extract
1½ teaspoons baking powder
2 large eggs
2 cups all-purpose flour
½ cup pecans
6 ounces butterscotch chips
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy.
Beat in the eggs; the batter may look slightly curdled. Turn down the mixer speed to low then add the flour, stirring until smooth; the dough will be sticky.
Divide the dough in half and plop each half onto the prepared baking sheet. Shape each half into a log roughly 9½” x 2″ logs, about ¾” tall. Smooth the tops and sides using a wet spatula (or your hands).
Bake the dough for 25 minutes. Remove from the oven.
Very lightly sprinkle the top and sides of the logs with a little water. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
Wait 5 minutes, then using a sharp serrated knife, cut the logs crosswise into ½” to ¾” slices. For longer, but fewer biscotti, cut the logs on the diagonal. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan.
Set the biscotti, cut edge down, on the prepared baking sheet. Return the biscotti to the oven, and bake for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool.
Remove the biscotti from the oven, and transfer them to a rack to cool.
Notes
Biscotti will keep for several weeks at room temperature in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Cookies
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 106.93
- Sugar: 9.14 g.
- Sodium: 87.41 mg.
- Fat: 4.06 g.
- Saturated Fat: 1.77 g.
- Carbohydrates: 16.27 g.
- Fiber: 0.39 g.
- Protein: 1.45 g.
- Cholesterol: 18.93 mg.
Keywords: pecans, butterscotch chips
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