Pecan Biscotti Recipes

Steps:

• In a large bowl, beat the cake mix, flour, butter, eggs, syrup, coffee granules and vanilla until well blended (dough will be very thick). Fold in chips. Divide dough in half. , On an ungreased baking sheet, shape each portion into a 12x2-in. rectangle. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 10-15 minutes or until firm. Remove to wire racks to cool completely., In a small bowl, combine confectioners' sugar and coffee. Drizzle over biscotti; sprinkle with pecans. Let stand until set. Store in an airtight container.

Steps:

• Heat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
• Beat butter and sugars at high speed until blended. Add eggs and vanilla and continue to beat until the sugar grains are dissolved and the batter forms ribbons when falling off the beaters.
• Stir together flour, baking powder and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients until smooth, stiff and a little sticky. Using a wooden spoon, mix in 1 cup butterscotch chips and 1 cup pecans. (Note: if you have a very sharp knife that will cleanly cut through the nuts without breaking the cookie, then you can leave the nuts as large as you like. Otherwise, consider chopping the pecans into smaller pieces.).
• Divide dough into fourths. Take each quarter and shape into logs about 8 inches long. Smooth the dough so that the logs have a uniform thickness from top to bottom, square off the tips of the logs as well. Place onto the parchment paper two inches apart flatten the tops slightly. (Note: this yield a nice 2-3 inch cookie suited for holiday trays and smaller bites. If you prefer a larger dunking biscotti, create just 2 or 3 logs and adjust cooking time accordingly.)
• Bake 20 to 25 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove biscotti from the oven and let cool on cookie sheet(s) 15 minutes. Transfer to cutting board.
• Using serrated knife or a very sharp chefs knife, cut logs diagonally into 1/2-inch wide slices. A slight sawing motion may help with the cutting here. Place slices close together, cut side down on ungreased cookie sheet. Return to oven and bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
• Melt remaining butterscotch chips with shortening in a double boiler or in a microwave. Drizzle over each cookie.

Steps:

• Preheat oven to 350F degrees.
• Finely chop half the pecans, leaving the remaining pecans as halves.
• Set aside.
• In a large bowl, combine the baking powder, flour, sugar and salt.
• Set aside.
• In a small bowl, beat together the eggs, egg yolks and vanilla.
• Add to dry ingredients and mix until sticky dough is formed.
• Stir in pecans, cranberries and lemon zest.
• Line a large baking sheet with parchment paper.
• Divide dough in half.
• With one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
• With floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
• Repeat with second half of dough, placing it about 4-5 inches away from first log.
• Bake until golden brown, about 25-30 minutes.
• Remove from oven and let stand for 10 minutes or until cool enough to handle.
• In the meantime, reduce oven temperature to 275F degrees.
• On cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
• Place pieces, cut side down, on baking sheet.
• Bake for 20 minutes or until lightly toasted.
• Turn cookies over and bake for 20 minutes longer or until slightly dry.
• Cool on wire rack then store in an airtight container.

Steps:

• Preheat oven to 350°F.
• Lightly grease your cookie sheet.
• Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
• In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
• Pour dry ingredients into wet ones along with pecans; stir together.
• Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness.
• Bake at 350°F for 23 minutes.Turn oven down to 250°F.
• Remove logs from cookie sheet and cool for 10 minutes.
• Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
• Turn biscotti over and bake another 15 minutes.
• *Biscotti will still be soft but will harden as they cool.

Steps:

• Preheat oven to 350*F.
• In a medium-sized mixing bowl, whisk together the flour, pecan meal, sugar, baking powder, salt and cinnamon.
• Add the butter and mix until evenly crumbly. Beat in the egg, egg yolk and water. Add the chips and stir just until they're evenly distributed.
• Lightly flour a clean work surface. Divide the dough into three portions. Working with one piece at a time, roll the dough into a log about 1 1/4 inches in diameter. Repeat with the remaining dough. Place the logs on a lightly greased or parchment-lined baking sheet and flatten slightly, leaving 2 inches between them.
• Lightly beat the egg white with 2 teaspoons of water. Brush this glaze over the tops of the logs.
• Bake for 30 minutes, until they're lightly browned. Remove from the oven, and allow them to cool for 5 minutes. Slice them into 3/4-inch thick slices on the diagonal, place them cut-side down on the baking sheet, and return them back to the oven to bake for 10-15 more minutes, until they're crisp and lightly browned.
• Allow to cool, then dip an end in melted chocolate, if desired.
• Yield: about 5 dozen.

Steps:

• Preheat the oven to 350 degrees F. Place a piece of parchment paper or a Silpat on a baking sheet.
• Sift each of the flours through a fine-mesh sieve into a large bowl. Sift the almond flour particularly well, pushing the last of it through the sieve with the bottom of a heavy glass. Toss in the baking powder, xanthan gum, and salt. Stir all the ingredients together. Sift the dry ingredients through the sieve again, which will make them one flour.
• Place the softened butter in your stand mixer, with the paddle attachment. Start the mixer, beating the butter, and then pour in the sugar. Cream them together until they are smooth, about 3 minutes. Plop in the eggs, one at a time, and continue beating, until the mixture is lovely and fluffy. Toss in the lemon zest and mix. Reduce the mixer speed to as low as it goes.
• Sift the dry ingredients into the creamed butter and sugar, 1/3 cup at a time, allowing the mixer to run in between batches. When you have finished, the dough will be soft and gathering around the paddle attachment.
• Grab half the dough with your hands and shape it into a long, low log on the baking sheet. Aim for a rough approximation of a log, a little squat and comfortingly uneven. Form a log with the rest of the dough and place it on the baking sheet.
• Slide the baking sheet into the oven, on the middle rack. Bake the biscotti until the biscotti logs are golden and somewhat firm, but still somewhat soft, about 15 minutes. Take the baking sheet out of the oven and allow the biscotti to cool for 10 minutes. Move them to a cooling rack and turn your back on them for at least 30 minutes.
• When the biscotti are entirely cool to the touch, move the biscotti logs back to the baking sheet. Take a large serrated knife and make slices on the bias, all down the logs. Be gentle. This is a delicate operation. Stand the biscotti slices on their squat bottoms, on the baking sheet. Slide the baking sheet back into the oven. Bake the biscotti until they are unequivocally browned and crunchy, about 15 minutes.
• Cool entirely before attempting to eat.

Steps:

• Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.
• In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
• Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.
• On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
• In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
• Bake in the preheated oven until lightly browned, 25 to 30 minutes.
• Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
• Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.