Butterpecanbiscotti Recipes

HIGH ALTITUDE BROWN BUTTER PECAN BISCOTTI

Steps:

• In a small saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally, for about 5 minutes, until the butter is fragrant and nutty golden brown solids have formed on the bottom of the pan. Remove the pan from the heat.
• In a bowl, combine the flour, brown sugar, baking powder, 1/2 teaspoon salt and spices.
• To toast the pecans, spread them out on a baking sheet and bake at 325 for 4-5 minutes, until hot and fragrant. Let cool for a few minutes, and then chop into small pieces. Add the toasted, chopped pecans to the flour mixture, reserving a few tablespoons of chopped pecans for garnish.
• Stir the hot browned butter, scraping all the browned bits off the bottom of the saucepan, too, into the flour mixture. Add the eggs and vanilla, and stir the dough until combined. It will be fairly soft and sticky.
• Cover and chill the dough for 1 - 1 1/2 hours.
• Preheat the oven to 350 F, and line a large baking sheet with parchment paper.
• Divide the chilled dough into 3 portions, about 10 ounces each. Dust the dough with a little flour to keep it from sticking, and shape each portion of dough into a slab (using your hands or a small rolling pin to press it out onto the baking sheet) measuring about 8 inches long, 3 inches wide, and 1/2 - 3/4 inch thick. Space the slabs of dough 4 inches apart on the baking sheet - they will spread somewhat while baking.
• Brush the top of the dough with the egg white. Bake for 20 minutes, until the edges are just starting to lightly brown.
• Remove the pan from the oven, and let cool for 10 minutes. Reduce the oven temperature to 325 F.
• Use a large spatula or cake lifter to carefully lift the slabs of biscotti onto a cutting board. Use a sharp knife (I find that a chef's knife works best) to slice the slabs into individual biscotti about 3/4 inch thick. Place the biscotti back on the baking sheet, turned on their side with the cut side facing up.
• Bake the biscotti for 10 minutes. Turn the biscotti over, so the other cut side is facing up, and bake for 10 more minutes. Cool completely.
• Melt the white chocolate, using a double boiler, or in the microwave at 50% power, until smooth. Use a spoon to drizzle the white chocolate over the biscotti.
• Before the chocolate sets, sprinkle it with the reserved chopped pecans and the rest of the sea salt. Let the chocolate harden completely before storing the biscotti in an airtight container.

BUTTER PECAN BISCOTTI

Steps:

• 1. BLEND cake mix, eggs, butter, water and almond extract in large bowl with electric mixer on low speed until evenly moistened. Stir in pecans. Cover and chill at least 2 hours.
• 2. HEAT oven to 325°F. Coat two baking sheets with no-stick cooking spray. Divide dough in half on lightly floured surface. Shape each half into a 14 x 1 1/2-inch loaf. Place on prepared baking sheets.
• 3. BAKE 25 to 30 minutes or until golden brown and slightly firm. Cool 5 minutes. With sharp serrated knife, cut loaves diagonally into 3/4-inch thick slices. Place cut side down on same baking sheets.
• 4. BAKE 15 to 20 minutes longer or until lightly browned, turning halfway through baking time. Remove from baking sheets to wire racks to cool completely.
• 5. PLACE baking chips in 1-quart heavy duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds or until melted and smooth when kneaded. Cut off small bottom corner of bag. Drizzle lightly over biscotti. Let stand 15 minutes or until chocolate is set. Store in airtight container.

BUTTER PECAN BISCOTTI

Steps:

• Heat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
• Beat butter and sugars at high speed until blended. Add eggs and vanilla and continue to beat until the sugar grains are dissolved and the batter forms ribbons when falling off the beaters.
• Stir together flour, baking powder and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients until smooth, stiff and a little sticky. Using a wooden spoon, mix in 1 cup butterscotch chips and 1 cup pecans. (Note: if you have a very sharp knife that will cleanly cut through the nuts without breaking the cookie, then you can leave the nuts as large as you like. Otherwise, consider chopping the pecans into smaller pieces.).
• Divide dough into fourths. Take each quarter and shape into logs about 8 inches long. Smooth the dough so that the logs have a uniform thickness from top to bottom, square off the tips of the logs as well. Place onto the parchment paper two inches apart flatten the tops slightly. (Note: this yield a nice 2-3 inch cookie suited for holiday trays and smaller bites. If you prefer a larger dunking biscotti, create just 2 or 3 logs and adjust cooking time accordingly.)
• Bake 20 to 25 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove biscotti from the oven and let cool on cookie sheet(s) 15 minutes. Transfer to cutting board.
• Using serrated knife or a very sharp chefs knife, cut logs diagonally into 1/2-inch wide slices. A slight sawing motion may help with the cutting here. Place slices close together, cut side down on ungreased cookie sheet. Return to oven and bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
• Melt remaining butterscotch chips with shortening in a double boiler or in a microwave. Drizzle over each cookie.