BOURBON BISCOTTI

By BobD

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 1/2 tablespoons bourbon, divided
• 2/3 cup chopped pecans

Details

Servings 20

Preparation

Step 1

1. Preheat the oven to 325°. In a medium bowl, whisk together the flour, baking powder, baking soda and sea salt. In the bowl of a standing mixer with the paddle attachment, mix together the butter, granulated sugar, brown sugar, eggs, vanilla and 2 tablespoons of the bourbon. Add in the flour mixture in two additions, mixing just to combine. Gently fold in the chopped pecans. Roll the dough into a log about 12 inches long and 3 inches wide. Place on a parchment-lined baking sheet. Bake until golden, about 30 minutes.

2. Remove the log from the oven and use a pastry brush to brush the dough with the remaining 1½ tablespoons of bourbon. Set aside to cool for 10 minutes. Carefully move the log to a cutting board and use a serrated knife to cut 20 or 25 ½-inch-wide-by-4-inch-long slices. Place the slices cut-side down on the baking sheet and return the baking sheet to the oven. Bake until the slices are golden and firm, 15 to 20 minutes. Transfer the biscotti to a cooling rack and cool completely. Store in an airtight container for up to 2 weeks.