Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 2/3 cup superfine sugar
- 1/4 cup unsalted butter
- 2 eggs
- 1/2 tsp vanilla extract
- 2 Tbsp instant coffe granules
- 1 1/3 cup pecans
- 1/2 tsp superfine sugar, extra
Preparation
Step 1
1. Preheat the oven to 350 degrees F and line two cookie sheets with waxed paper. Put the sifted flour, baking powder, sugar and a pinch of salt in a food processor and mix for 1-2 seconds. Add the butter and mix until the mixture resembles fine bread crumbs. Add the eggs and vanilla and process until smooth.
2. Transfer the dough to a well-floured surface and knead in the coffee and pecans. Divide into two equal portions and, using lightly floured hands, shape each into a log about 8 inches long. Place the logs on the cookie sheets and sprinkle with the extra sugar. Press the top of each log down gently to make an oval.
3. Bake for 35 minutes or until golden. Remove and set aside to cool for about 20 minutes. Reduce the oven temperature to 325 degrees F.
4. Cut the logs into 1/2 inch slices. Turn the waxed paper over, then spread the biscotti well apart on the cookie sheet so that they do not touch. Return to the oven and bake for 30 minutes or until they just begin to turn golden. Cool completely before storing in an airtight container.
Makes 40 biscotti