Pecan Biscotti -- Double Batch

Pecan Biscotti -- Double Batch

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  • Cook Time


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  • 20¼

    oz unbleached all purpose flour (4.5 cups)

  • 3

    tsp baking power

  • ½

    tsp salt

  • 8

    oz butter unsalted, softened (2 sticks)

  • 1.5

    cups light brown sugar

  • 4

    large eggs at brown sugar

  • 2

    tsp pure vanilla extract

  • 1 to 2

    cups chopped pecans to taste


1. In medium bowl whisk flour, baking powder and salt. 2. In a stand mixer, beat butter and sugar on medium for 3 minutes until light and fluffy. 3. Add the eggs 1 at a time until incorporated on medium speed. 4. Mix in the vanilla. 5. With the mixer on low, gradually add the flour mixture and mix until just combined. 6. With the mixer on low, mix in the pecans. 7. Cover mixture with plastic wrap and refrigerate for 30 minutes. 8. Preheat oven to 350 and bake two loaves of biscotti on parchment paper covered cookie sheet. 9. Bake until tops are browned, cracked and crusty and spring back when gently pressed. 30 to 35 minutes. 10. Cool 30 minutes. 10. Transfer each loaf to a cutting board and with a serrated knife cut 1/2 inch slices crosswise. Place back on the cookie sheet and back for 15 to 20 minutes at 325.


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