posted as a favor to @mareserinitatis
3/4 cup butter
1 cup white sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 cups flour
3/4 tsp baking powder
1/2 tsp salt
1 1/2 cups pecans, chopped
1/2 cup pecans, ground (use coffee mill or blender)
2 Tbsp Frangelico
Preheat oven to 350 F
Line cookie sheets with parchment
Cream butter and sugar until light and fluffy.
Beat in eggs, vanilla, ad Frangelico
Separate bowl, sift together flour, baking powder and salt.
Add ground pecans.
Mix dry into the egg mixture
Stir in chopped pecans
Divide dough in half.
Form into a rectangular slab about 1/2" to 3/4" thick.
Bake for 30 minutes or until edges are golden brown and center is firm.
Remove from oven and let cool enough to handle.
Slice baked loaf into 1/2" thick Biscotti.
Arrange slices on a wire rack leaving some space between slices, and bake for an additional 10 minute.
Optional: Let fully cool, the dip ends into chocolate candy "melts" melted in a double boiler. then set out on foil to cool.
Makes about 30 Biscotti.
I have no idea how long they keep. They've always gone within a day and a half.
I've made this with almost instead of pecans. Also tried it both as described and also with almond flour in place of the wheat flour. My conclusion is that the almond flour tastes better, but wheat flour has better texture. I think next time, I'm going to go half and half with each type of flour. :-)
ReplyDeleteThanks for passing this along!
Doh! Almonds, not almost! :-)
ReplyDelete