Baking Classics
The Technique
Pecan Biscotti
Spring gatherings are not complete without an assortment of classic cookies. Pecan Biscotti not only tastes great but the recipe makes plenty to feed a crowd. If you have never prepared biscotti from scratch, I encourage you to give it a try as the dough can be made by hand quickly. It can be a touch sticky so dust your fingers with a smidgen of flour while shaping the dough. Learn how to make a distinctive, crisp cookie with a few southern favorites & watch them disappear at your signature spring social.
Pecan Biscotti
makes about 5 dozen
2 1/4 cups all purpose flour
1 cup sugar
1/4 cup plain yellow corn meal
1 1/4 tsp baking powder
1/2 tsp kosher salt
3/4 cup toasted pecan halves, chopped
3 lightly beaten eggs
1/4 cup melted butter, cooled
2 Tbsp fresh lemon juice
1 tsp vanilla extract
2 tsp sugar
Preheat the oven to 350 degrees. Whisk together the flour, 1 cup of sugar, the cornmeal, the baking powder & the salt in a large bowl; stir in the pecans. Whisk together the eggs, the butter, the lemon juice & the vanilla in a small bowl. Pour the wet ingredients over the flour mixture. Fold the egg mixture into the flour mixture using a rubber spatula just until a moist, firm dough forms. Shape the dough into 2 {10 x 2 1/2-inch} logs using a little additional flour, if necessary to prevent sticking & place them onto a parchment paper-lined half sheet pan two inches apart. Smooth the dough surface using your fingers for a neat & tidy appearance. Sprinkle 2 teaspoons of sugar over the top of the dough. Bake 30 minutes. Remove the pan from the oven & cool the logs 45 minutes.
Preheat the oven to 325 degrees. Slice the logs to a 1/4-inch thickness using a serrated knife. Place the pieces cut side down onto parchment paper-lined half sheet pans. Bake 15 minutes. Remove the pans from the oven. Cool completely.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Pecan Biscotti
Although fresh lemon juice is used in the recipe, do not expect overt lemon notes. In this baking application, it simply works to balance the overall flavor of the cookies. Pecan Biscotti can be made several days ahead of time & actually taste a bit better as the flavors have time to develop. They are the ideal cookie to serve for a variety of functions since the recipe yields a large quantity. Accompany these crisp morsels with hot tea & coffee or package them as hostess gifts or party favors to leave a lasting impression with friends.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
The ingredients used to prepare biscotti are relatively straightforward. Look to the cupboard for these reliable staples. All purpose flour, cornmeal, baking powder & salt should be blended together well in order to disperse the leavening thoroughly throughout the mixture before the wet ingredients are added for an even rise during baking. Expect the cornmeal to add good texture to the cookies. Sugar imparts a sweet flavor to baked goods but this particular cookie is a bit more mild. Sugar, along with the leavening, also aides in the spreading of baked goods so be certain to space the logs of dough on the sheet pan a few inches apart to allow for a bit of room to grow. Pecans add texture & crunch to the biscotti as well as rich, toasty flavor. Bake the pecans at 350 degrees for 6 minutes & allow them to cool completely. Coarsely chop the nuts before adding them to the dough. Eggs offer structure to baked goods & bind ingredients together. A smidgen of butter, which is not traditionally found in biscotti, lends a richer taste while the lemon juice, in this application, simply balances the overall flavor of the recipe. Do not expect distinct citrus notes.
No. 2
Many biscotti recipes are prepared by hand & use a basic muffin method blending procedure in which the wet ingredients are folded into the dry ingredients just until the dough comes together. This technique will ensure that the gluten in the flour is not overworked. Preheat the oven to 350 degrees. Whisk together the flour, 1 cup of sugar, the cornmeal, the baking powder & the salt in a large bowl; stir in the pecans. Whisk together the eggs, the butter, the lemon juice & the vanilla in a small bowl.
2a
Pour the wet ingredients over the flour mixture.
2b
Fold the egg mixture into the flour mixture using a rubber spatula just until a moist, firm dough forms.
No. 3
Evenly shaped logs in length & thickness will yield the prettiest cookies once cut & baked for a second time.
3a
Once the dough comes together in the work bowl, turn it out onto a lightly floured surface.
3b
Divide the dough in half using a bench scraper.
No. 4
Shape the dough into 2 {10 x 2 1/2-inch} logs using a little additional flour, if necessary to prevent sticking & place them onto a parchment paper-lined half sheet pan two inches apart. Smooth the dough surface using your fingers for a neat & tidy appearance. Sprinkle 2 teaspoons of sugar over the top of the dough.
4a
Bake 30 minutes. Remove the pan from the oven & cool the logs 45 minutes.
No. 5
Giving the logs ample time to cool will aide in producing beautiful cuts without tearing. Preheat the oven to 325 degrees. Slice the logs to a 1/4-inch thickness using a serrated knife.
No. 6
It is the second bake that gives biscotti its signature crisp, crunch. Place the pieces cut side down onto parchment paper-lined half sheet pans.
6a
Bake 15 minutes. Remove the pans from the oven. Cool completely.
No. 7
The sugar adds a lovely touch to the top of the cookies & a bit of extra sweet flavor. Store in a jar with a tight fitting lid up to one week if any remain once the party has wrapped.
The Tune
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Be sweet.
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