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Anise and Pecan Biscotti

  • 1⅔ cups bread flour
  • 2 cups cake flour
  • 2 cups Pecan Valley Pecan Pieces
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon anise seeds
  • ½ cup unsalted butter
  • 3 eggs
  • 1⅓ cups granulated sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • ½ teaspoon anise extract
  • 8 ounces bittersweet or semisweet chocolate; optional
  1. Preheat oven to 375ºF.
  2. Blend bread and cake flours, pecans, baking powder, baking soda and anise seeds in bowl.
  3. Melt butter and set aside to cool.
  4. In a large mixing bowl beat 2 eggs, 1 additional egg yolk and sugar until smooth. Reserve the remaining egg white. Stir in zests and anise. Add butter and mix until smooth. Add dry ingredients and mix to smooth dough.
  5. Roll dough into two 14-inch logs and place on baking sheet lined with parchment paper. Press tops of logs to flatten slightly. Brush with reserved egg white.
  6. Bake in a preheated oven for about 30 minutes until logs are light brown, but still give slightly when tops are pressed.
  7. Remove pan from oven and reduce temperature to 325ºF.
  8. While logs are still warm, cut diagonally into ½-inch slices. Return slices to baking sheet, placing on sides and then return to oven.
  9. Bake in a preheated oven for about 15 minutes until cookies are lightly brown. Remove from oven and cool on wire racks.
  10. Cut chocolate into ½-inch chunks. Place two-thirds in stainless steel bowl, spreading in even layer over bottom and up sides of bowl. Cover bowl with plastic wrap. Fill medium saucepan one-third full of water. Bring water to simmer over high heat. Remove pan from heat and set bowl of chocolate over top. Let stand until 80% of the chocolate has melted. Do not let temperature of chocolate drop below 88ºF on candy thermometer. If so, place bowl over saucepan of warm water and continue stirring. Stir until chocolate is smooth and glossy. Have clean sheet of waxed paper nearby.
  11. Dip half of each cookie in chocolate. As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate. Set cookies on waxed paper until chocolate sets, about 3 hours or put into freezer for about 20 minutes.
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Black Pepper and Pecan Biscotti

⅓ cup Pecan Valley Pecan Oil or walnut oil
3½ cups all-purpose flour
3 eggs
1½ teaspoons baking soda
1½ cups dark brown sugar; firmly packed
½ teaspoon freshly grated nutmeg
1½ teaspoons black pepper; coarse ground
1½ cups Pecan Valley Pecan Pieces; toasted

1. Preheat oven to 375ºF. Butter and flour 2 baking sheets.
2. In a large mixing bowl beat the eggs and oil together, add the sugar, nutmeg and pepper and then beat until the ingredients are well combined.
3. In another bowl combine the flour and baking soda, and slowly add the dry ingredients to the egg-sugar mixture.
4. Add the pecans to the dough, which will be fairly stiff, but sticky.
5. Divide the dough into four equal parts. On a floured board, or work surface, form each piece into a rope about 12 inches long and 2 to 3 inches wide. Place the ropes on the baking sheet. Flatten the top of each loaf slightly with your fingertips.
6. Bake in a preheated oven for 30 minutes. Remove from the oven and allow to cool on racks for 10 minutes.
7. Slice each loaf into slices about ½-inch thick. Place the slices on the baking sheets, cut-side down, and return to the oven for about 20 minutes.
8. Turn the biscotti after 10 minutes.
9. Cool on racks and store in air-tight tins or jars.

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Chocolate-Pecan Biscotti

2 cups Pecan Valley Pecan Pieces
3 ounces unsweetened chocolate
5 tablespoons plus 1 teaspoon unsalted butter
2 cups all purpose flour
2 teaspoons baking powder
3 eggs
1 cup granulated sugar
1 teaspoon grated orange zest

1. Place pecans on a cookie sheet and toast until golden, about 10 minutes.
2. In a double boiler, melt chocolate and butter together. Remove from heat and stir until smooth. Let cool 10 min.
3. Sift together the flour and baking powder. In a large bowl, beat eggs lightly. Gradually beat in sugar. Add orange zest. Stir in cooled chocolate until blended. Stir in the flour and baking powder until incorporated. Fold in pecans. Divide dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
4. Preheat oven to 350ºF and butter large cookie sheet.
5. Shape each half of dough into a 14-inch-by-2½-inch log. Place 4 inches apart on sheet. Smooth tops and sides with rubber spatula.
6. Bake in a preheated oven for 40 to 45 minutes, or until logs are firm when pressed in the center. Remove the baking sheet from oven. Don’t turn off oven.
7. Slide logs onto a cutting board. With a large knife, cut each log diagonally into ½-inch slices. Stand the slices upright on edge on the cookie sheet. Return to oven.
8. Bake in a preheated oven for 15 minutes, or until crisp.
9. Transfer to wire racks to cool completely.

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Cinnamon Pecan Biscotti

  • 2 cups all-purpose flour
  • 1 cup plus 2 tablespoons granulated sugar; divided
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 3 eggs; divided
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange zest
  • 1½ cups Pecan Valley Pecan Pieces; toasted
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon water
  1. Preheat oven to 300ºF. Grease and flour baking sheet.
  2. Using an electric mixer with a dough hook attachment, combine flour, 1 cup sugar, baking soda and powder, and salt in a large bowl until blended.
  3. In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla and orange zest. Add egg mix to flour mix; continue beating until a soft dough forms.
  4. Turn onto a lightly floured surface. Add pecans and knead 3 minutes or until pecans are evenly distributed.
  5. Divide dough in half. On baking sheet, shape each piece of dough into a 2½-inch-by-10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet.
  6. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon.
  7. In another small bowl, beat remaining egg and water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix.
  8. Bake in a preheated oven for 45 to 50 minutes or until loaves are lightly browned.
  9. Cool 10 minutes on baking sheet. Cut loaves diagonally into ½ inch slices. Lay cut cookies flat on a baking sheet.
  10. Bake in a preheated oven for 15 minutes, turn cookies over, and bake 15 minutes longer.
  11. Transfer cookies to wire rack to cool completely. Store in an airtight container.

Makes about 2½ dozen biscotti

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Coconut Pecan Biscotti

½ cup unsalted butter; room temp
¾ cups brown sugar; firmly packed
2 large eggs
½ cup plus 2 tablespoons sweetened shredded coconut
2¼ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces

1. Using electric mixer, cream butter and sugar in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in coconut. Mix flour, baking powder and salt in medium bowl. Gradually stir dry ingredients into butter mixture. Mix in pecans. Cover and refrigerate dough 30 minutes.
2. Preheat oven to 325ºF. Line cookie sheet with parchment.
3. Turn dough out onto floured work surface. Divide dough in half. Shape each half into 2-inch-wide log. Transfer logs to prepared cookie sheet, spacing evenly.
4. Bake in a preheated oven for about 35 minutes until logs are golden brown, firm to touch and tester inserted into centers comes out clean,. Cool logs about 20 minutes on cookie sheet.
5. Reduce oven temperature to 325ºF.
6. Transfer logs to work surface. Discard parchment. Cut each log diagonally into ½-inch-thick slices. Arrange cookies flat sides down on unlined cookie sheets.
7. Continue baking for until crisp and golden brown, about 15 minutes. Transfer cookies to racks and cool completely. Can be prepared 2 weeks ahead. Store at room temperature in airtight container.

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Double Chocolate Pecan Biscotti

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 6 tablespoons unsalted butter; softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup Pecan Valley Pecan Pieces
  • ¾ cups semisweet chocolate chips
  • 1 tablespoon powdered sugar
  1. Preheat oven to 350ºF.
  2. Butter and flour a large baking sheet.
  3. In a bowl, whisk together flour, cocoa powder, baking soda and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in pecans and chocolate chips.
  4. On prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12-inches long and 2-inches wide, and sprinkle with powdered sugar.
  5. Bake logs in a preheated oven for 35 minutes, or until slightly firm to the touch.
  6. Cool biscotti on baking sheet 5 minutes. On a cutting board, cut biscotti diagonally into ¾-inch slices.
    7. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
    8. Cool biscotti on a rack. Biscotti keep in air-tight containers 1 week and, frozen, 1 month.
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Georgia Pecan Orange Biscotti

¾ cups Pecan Valley Pecan Pieces
1¼ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon sea salt
¼ cup softened unsalted butter
¼ cup plus 2 tablespoons granulated sugar
¼ teaspoon vanilla
1 large egg
1 teaspoon orange zest

1. Preheat oven to 350ºF.
2. Place the pecans in a 9-inch pie pan and toast in the oven for 5 to 7 minutes, or until the pecans are deep brown and glossy. Watch carefully so the pecans don’t burn. Chop the pecans finely and set aside.
3. Sift together the flour, baking powder and salt. Set aside.
4. In a large bowl, combine the butter and sugar. Using an electric mixer beat on medium speed until light and fluffy. Beat in the vanilla, egg and orange zest. Fold in the dry ingredients and nuts; mix until thoroughly blended.
5. Line a baking pan with parchment paper or aluminum foil.
6. Form the dough into a 3-inch-by-12-inch strip. Mound the dough up slightly in the center of the strip so that the sliced biscotti will be slightly thicker in the middle.
7. Bake on the middle rack in preheated oven for 18 to 20 minutes, or until lightly golden.
8. Remove the pan from the oven and let the cookie loaf cool for 10 minutes.
9. Reduce the oven temperature to 300ºF.
10. Either on the pan or on a cutting board slice the loaf of dough diagonally into scant ¾-inch-thick slices. You should have 12 to 16 slices. Turn the slices so that a cut side is down. Spread the slices evenly on the pan.
11. Return the pan to the oven and continue baking for 20 minutes, turning the cookies over halfway through baking. Turn off the oven and let the cookies cool for 1 to 2 hours in the oven with the heat off. They should be quite crisp. Store in an airtight container.

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Paximadia: Greek Pecan Cookie Slices

1 cup oil
1½ cups granulated sugar
3 eggs
4 cups all-purpose flour
2½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon allspice
½ cup Pecan Valley Pecan Pieces
1 teaspoon anise (optional)

1. Preheat oven to 325ºF.
2. In a large mixing bowl beat oil and sugar until smooth. Beat in eggs one at a time.
3. In another bowl combine remaining ingredients and mix into creamed mixture with wooden spoon.
4. Form dough into 4 oval loaves on baking sheet. Score into ½ inch slices.
5. Bake in a preheated oven for 25 minutes or done.
6. Slice completely through while warm and cool completely.
7. If you want a harder biscotti-like cookie, you reduce oven temperature to 200ºF. Return just baked cookie to oven and continue baking for 20 minutes longer.

Note: These are very similar to biscotti but are not necessarily twice baked. These freeze well

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Pecan Almond Biscotti

1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon sea salt
1½ teaspoons freshly ground black pepper
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 orange; zest
1 lemon; zest
1½ teaspoons vanilla extract
¼ teaspoon almond extract
1½ cups Pecan Valley Pecan Pieces; toasted

1. Preheat oven to 350ºF.
2. Sift together the flour, baking soda, baking powder, salt and pepper.
3. In a large bowl mix together the butter and sugar until light and fluffy.
4. Add the eggs, beating them in one at a time.
5. Add the orange and lemon zests and the vanilla and almond extracts.
6. Fold in the sifted dry ingredients and nuts, being careful not to over mix.
7. Shape the dough into a flattish log approximately 3-inch wide and a length that comfortably fits your baking sheet. If necessary, make 2 logs. Lay the logs on a greased cookie sheet.
8. Bake in a preheated oven for approximately 20 minutes.
9. Remove from the oven and let cool.
10. Using a serrated bread knife, cut the log or logs crosswise into ¾-inch wide pieces.
11. Lay the cookies cut side down on a greased cookie sheet and continue baking 350ºF until golden brown, about 15 minutes.
12. Remove from oven and let cool. Store in tins.

Makes 24 cookies

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Pecan Biscotti

2 eggs
¾ cups granulated sugar
⅓ cup margarine
¼ cup water
2 teaspoons vanilla extract
1 teaspoon almond extract
2¾ cups all-purpose flour
½ cup Pecan Valley Pecan Pieces
2¼ teaspoons baking powder

1. Preheat oven to 350ºF. Coat cookie sheet with nonstick cooking spray.
2. In a large bowl, blend the eggs with the sugar; beat in the margarine, water, vanilla and almond extract until smooth. Add the flour, pecans and baking powder; mix until the dough forms a ball.
3. Divide the dough in half; shape each portion into a 12-inch long log and place on the baking sheet.
4. Bake in a preheated oven for 20 minutes. Let cool for 5 minutes.
5. Cut the longs on an angle into ½-inch thick slices. Place the slices, cut side down, on the cookie sheet.
6. Continue baking for 20 minutes longer, or until lightly browned. Store in an airtight container for up to 2 weeks, or freeze for up to 1 month.

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