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Pecan Crunch Biscotti




Source of Recipe


Christmas Cookies 2007


List of Ingredients




Biscotti:
1 Tbs. butter
1 1/3 cups chopped pecans
¼ cup sugar
1/3 cup butter, softened
½ cup butter, softened
½ cup packed brown sugar
2 tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
2 eggs
2 Tbs. honey
1 tsp. vanilla
2 2/3 cups flour

Browned Butter Glaze:
1/3 cup butter
3 cups powdered sugar
2+ Tbs. milk
1 tsp. vanilla


Recipe



Biscotti: Line a cookie sheet with parchment paper. Melt 1 Tbs. butter in a large nonstick skillet over medium low heat. Add pecans. Cook for 1 minute, stirring occasionally. Add sugar; cook and stir for 2 to 3 minutes or until sugar begins to melt and nuts are toasted. Transfer mixture to prepared cookie sheet; cool. When cool, place nuts in a sturdy resealable plastic bag; seal. Crush nut mixture in bag with a rolling pin. Set nuts aside.
Preheat oven to 350 degrees. Place parchment paper on cookie sheet. Beat 1/3 cup butter in a large mixing bowl with an electric mixer on medium to high speed to 30 seconds. Add brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs, honey, and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the crushed candied pecans.
Shape dough into a ball. (Dough may be crumbly at first but will cling together when worked with your hands.) Divide dough in half. Shape each portion into a 9” long roll. Place rolls 4” apart on prepared cookie sheet; slightly flatten each roll to 2 ½” wide.
Bake in preheated oven for 25 to 30 minutes or until a wooden toothpick inserted near centers out clean. Cool on cookie sheet on a wire rack for 30 minutes. Reduce oven temperature to 325 degrees.
Cut each roll diagonally into a ½”-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet.
Bake in 325 degree oven for 10 minutes. Carefully turn slices over and bake for 12 to 15 minutes more or until dry and crisp. Transfer biscotti to wire racks and let cool.
Dip top of each biscotti into Browned Butter Glaze; let excess drip down biscotti. Place biscotti on parchment paper; let stand until set. Makes about 24.
Browned Butter Glaze: Heat butter in a small saucepan over low heat until melted. Continue heating until butter is slightly brown. Remove from heat; set aside.
Combine powdered sugar, milk and vanilla in a medium bowl. Add browned butter; stir until well combined. Add enough additional milk, 1 tsp. at a time, to make a glaze of dipping consistency. Makes about 1 ¼ cups.