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Pecan Pepper Biscotti

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

1. Sift flour, baking soda, baking powder and salt medium bowl. Mix in pepper.
2. Using electric mixer, cream butter in another bowl until light.
3. Gradually add sugar and beat until fluffy.
4. Mix in eggs one at a time.
5. Mix in orange peel and vanilla and almond extracts.
6. Mix in pecans.
7. Add dry ingredients and mix just until blended.
8. Cover dough with plastic wrap and refrigerate until well chilled. Can be prepared one day ahead.
9. Preheat oven to 350ºF.
10. Butter and flour 2 baking sheets.
11. Divide dough into 3 pieces. Using lightly floured hands, roll each piece into 1½ inch diameter log on lightly floured surface.
12. Arrange 2 logs on one sheet, spacing 5 inches apart. Arrange third log on second sheet.
13. Bake in a preheated oven for about 20 minutes until logs are light brown, logs will spread during baking.
14. Cool slightly on pan. Cut logs crosswise on diagonal into ¾ inch wide slices.
15. Turn cut side down on baking sheet.
16. Continue baking for about 15 minutes until golden brown. Transfer to racks and cool. Store in airtight container.

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Pecan Valley Biscotti

1 cup Pecan Valley Pecan Pieces; toasted
1 cup all-purpose flour
¾ cups whole-wheat flour
½ cup brown sugar; firmly packed
1 teaspoon baking soda
½ teaspoon ground cinnamon
Dash sea salt
3 egg whites
1 egg white; slightly beaten

1. Preheat oven to 375ºF.
2. Spray cookie sheet with nonstick cooking spray. Place pecans in blender or food processor.
3. Cover and blend, using quick on-and-off motion, until pecans are consistency of coarse meal.
4. In a large mixing bowl, mix ½ cup of the ground pecans and the flours, brown sugar, baking soda, cinnamon and salt.
5. Stir in 3 egg whites thoroughly until stiff dough forms.
6. Sprinkle remaining ground pecans on lightly floured surface.
7. Divide dough into 4 equal parts. Roll each part dough into rope, about 14-inch long and ¾-inch thick, on pecans. Place on cookie sheet. Brush lightly with remaining egg white.
8. Bake in a preheated oven for 20 minutes.
9. Cut into 1-inch diagonal slices.
10. Reduce oven temperature to 225ºF.
11. Continue baking for 15 to 20 minutes longer or until crisp.
12. Remove from cookie sheet. Cool on wire rack. Store tightly covered.

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