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Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted softened butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/3 cups pecans, toasted and coarsely chopped (or any other nut such as hazelnuts)
- Coarse sugar for sprinkling
Preparation
Step 1
•Position two racks near the center of the oven and preheat the oven to 325 degrees, line to baking sheets with parchment paper.
•In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
•In mixer, using the paddle attachment beat the butter, granulated sugar, and brown sugar, until blended (about 1 minute). Beat in the eggs one at a time and then the vanilla and almond extracts. At low speed add in flour mixture until blended. Add pecans and mix until combined.
•Place dough onto floured work surface and divide in half. Dough will be sticky. Shape each piece into 12 inch log and transfer onto baking sheets. Flatten the logs slightly until they are about 2 inches wide. Brush each log slightly with water and sprinkle with coarse sugar.
•Bake for 30 to 35 minutes until lightly brown. Allow to cool for 10 minutes and reduce oven to 300 degrees.
•Using a serrated knife, cut the logs onto the diagonal into ½ inch slices. Arrange cut side down and ½ inch apart on baking sheets. Bake for an additional 18-22 minutes. Transfer to wire racks and allow to cool completely.
•For an extra kick, dip the ends of cooled biscotti into melted chocolate (I just buy the microwavable Baker’s dipping chocolate) and refrigerate for a few minutes to allow to harden.