Iced Cinnamon Pecan Biscotti Recipes

ICED CINNAMON-PECAN BISCOTTI

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix flour, baking powder and 1 teaspoon cinnamon.
• In large bowl, beat granulated sugar, salt and 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Add 1 teaspoon vanilla. Beat in eggs, one at a time, until well blended. Gradually add flour mixture, beating until well blended.
• Place dough on cookie sheet. With floured fingers, press dough into rectangle, 14x10 inches. In small bowl, mix together brown sugar, 1/4 cup softened butter, 1 teaspoon cinnamon and 3/4 cup of the pecans. Spread brown sugar mixture evenly over dough to within 1/2 inch of edges of dough. Using parchment paper to lift dough, fold long sides of dough over center 1/3 of dough, overlapping one side over the other. Shape dough into log, 12x3 inches. Press remaining 1/4 cup pecans on top.
• Bake 28 to 30 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Leaving baked cookie on parchment paper, carefully remove from cookie sheet onto cutting board. Using serrated knife, cut crosswise into 3/4-inch slices. Carefully place slices cut sides down on cookie sheet. Bake 15 to 18 minutes or until light golden brown. Cool completely on cookie sheet, about 30 minutes.
• In small bowl, stir together powdered sugar and milk. Add corn syrup and 1/4 teaspoon vanilla; blend until smooth. Drizzle over cooled biscotti.

PUMPKIN PECAN BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
• In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
• Bake in the preheated oven until lightly browned, 25 to 30 minutes.
• Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
• Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.

CINNAMON SUGAR BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
• On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
• Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
• On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

PECAN BISCOTTI

Steps:

• Preheat oven to 350F.
• Mix butter, sugar, salt and vanilla.
• Add egg and egg white - mix well.
• Add flour, baking powder and nuts. Stir well adding a bit more flour if needed to make a sticky but workable dough.
• Form dough into a long log about 3/4 inches high and 2 1/2 - 3 inches wide and 15 inches long. Brush top with beaten egg white.
• Bake in preheated oven 350F for 30-35 min.
• Remove from oven and after a couple of minutes, lift log off pan to cutting board. Cut into bars about 1/2 inch thick.
• Place bars cut side up on cookie sheet and return to oven. Bake for 15 - 20 minutes longer.
• Cool completely and store in an airtight container.
• Enjoy!