Buttery, crunchy Butter Pecan Biscotti is the perfect little nibble that your cup of coffee needs. Biscotti is easy, slightly sweet and sturdy enough to be dunked into your beverage of choice!
I really hate butter pecan ice cream. I think we ate butter pecan ice cream for 4 years straight when I was a kid. That was the only flavor of ice cream my parents would consider buying. Since it was all or nothing in my house, I ate it with zeal, lest I be left without any dessert. But I never enjoyed the flavor of that ice cream, mainly because butter pecan consisted of all pecans and zero chocolate.
Butter Pecan is Perfect For Cookies
I have never purchased a carton of butter pecan ice cream and I never will. BUT butter pecan does have a place in baked goods. This flavor works especially well as a biscotti cookie. The taste of this biscotti is buttery, almost like a shortbread, but it’s thick and crisp, just like a good biscostti should be. To get that buttery taste, I used a mixture of vanilla extact and butter flavor extract. The butter extract is a nice flavor that appears strong, but bakes into the cookie in the most subtle of ways. Despite the fact that this cookie is not loaded with chocolate, it’s rich flavor and crunchy texture make them an irresisitible treat.
Butter Pecan Biscotti makes an ideal food gift.
The recipe does take time, but it is not complicated or involved. Biscotti is a twice baked cookie (which is where the crispness comes from), it takes time to bake, let the cookie set, then bake again. But the recipe is not complex or filled with unusual ingredients. Biscotti keeps well which makes it perfect for food bags; pair your cookie gift with coffee and tea and you have yourself a complete gift!
- 6 tablespoon unsalted butter
- ⅔ cup sugar
- 1/4 teaspoon salt
- 1 teaspoon butter extract
- ½ teaspoon almond extract
- 1 1/2 teaspoon baking powder
- 2 eggs
- 2 cups flour
- ½ cup chopped pecans
- For the glaze
- 2 tablespoons softened butter
- 1 cup powdered sugar
- 5 tablespoons milk
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine butter, sugar, salt, extracts and baking powder until creamy. Beat in eggs one at a time. Carefully stir in flour, beating until mixture is smooth. Stir in pecans.
Transfer your dough onto your baking sheet ands shape dough in a log about 14 inches long and about 2 inches wide.
Bake for 25 minutes. Remove from the oven and let stand for about 15-25 minutes. 5 minutes prior to cutting, gently sprinkle with water, taking care to reach all sides of the biscotti.
Reduce oven temperature to 325. Wait another 5 minutes and slice biscotti into 3/4 inch slices. Stand biscotti upright and bake for 25 more minutes. Remove and let cool on baking sheet.
For the glaze add milk to butter and powdered sugar in a small bowl. Stir with a whisk until smooth. With a fork, drizzle glaze over cooled biscotti
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g
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