Pecan Biscotti – From the Binders of M&P

Sticking with the theme of yesterday, where I had mentioned my decision between Rosemary Focaccia & Biscottis (focaccia won out that time), I figured I’d go back into the Binders & test the Biscotti waters last night. In the binder it actually says Tommi’s Biscotti – Tommi is my aunt, so I’m giving her a little shout out. (Tommi! You’re recipe is in the blog!)

I’m so lucky to have a family of excellent cooks! The only thing I did change from the original recipe was that I swapped the walnuts out and opted for pecans. I find pecans a bit sweeter, plus Jared isn’t the biggest fan of walnuts. I don’t even know if I had walnuts come to think of it…but enough on that! These were amazing.

The Italians use the term biscotti to refer to any type of cookie. In the US, the word “biscotti” is used to describe a long, dry, hard, twice-baked cookie with a curved top and flat bottom designed for dunking into tea or coffee. That’s what I’m doing right now! Just thought I’d toss that little tidbit in here. :)

Pecan Biscotti
Adapted from Tommi’s Biscotti recipe from the Binders of M&P

Ingredients

1 1/2 cups chopped pecans
1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 stick unsalted butter, room temp
1 cup sugar
2 eggs
1 tsp lemon zest
1 tsp orange zest
1 1/2 tsp vanilla extract

Preparation

Preheat the oven to 350 degrees.

Sift the flour, baking soda, baking powder & salt together in a bowl.

In a large bowl beat the butter & sugar for 3 minutes. Add eggs 1 at a time, beat well. Then beat in lemon zest, orange zest & vanilla extract until combined. Fold in the pecans & dry ingredients until moistened.

On a lightly floured surface shape dough into 2 – 12″ logs. Place on a large buttered baking sheet, about 4″ apart.

Bake for 25 minutes or until light brown & firm in the center. Remove from the oven & let cool for 10 minutes.

Transfer to a cutting board and slice about 1/2″-1″ thick. Place slices back on the pan and bake for an additional 15 minutes more.

If desired you can dip one end into melted chocolate. (Optional)

Let cool completely on a cooling rack.

Enjoy by dunking them into your coffee or tea or all on their own! :)

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2 Responses to “Pecan Biscotti – From the Binders of M&P”

  1. June 20, 2011 at 12:43 pm #

    Does your blog have a contact page? I’m having problems locating it but, I’d like to send you an email. I’ve got some creative ideas for your blog you might be interested in hearing. Either way, great website and I look forward to seeing it grow over time.

    • Lacy DeVeney
      June 20, 2011 at 12:48 pm #

      there is a contact page but you can email me at lacy@nycityeats.com