Do you ever splurge and buy yourself some biscotti?
I admit that I have on occasion. But, if you are like me, the price keeps me from enjoying it as often as I would like to!
Oh, I have tried several recipes for biscotti but somehow they never turn out quite right! What a disappointment after all the work that goes into some recipes! But, I have continued to try different biscotti recipes because they do taste so good.
If you are a coffee drinker like myself (and I assume you are because most biscotti eaters are coffee drinkers!) you know the joy of tasting the soggy biscotti (soggy with coffee,of course) while sipping your cup of Joe! Which brings me to another question – how did coffee become know as a cup of Joe?
According to Wikipedia, in 1913, the Secretary of the US Navy, Josephus Daniels, did away with the officer’s wine mess and the strongest drink aboard was coffee which was called a “cup of Joe”, but
The most likely source is as a shortened form of ‘a cup of jamoke’ – which was a common reference to coffee, its being a compound of Java and Mocha. There are examples of the jamoke usage throughout popular culture including in the Preston Sturges movie Hail The Conquering Hero.
But, back to a biscotti recipe!
Pecan Biscotti is a delicacy in our home – or was until I found out just how easy it is to make! Before I would only occasionally buy it for a special treat but not now. Now, we make it at the drop of a hat – it is just that easy.
The following Pecan Biscotti recipe obviously calls for pecans, but, feel free to substitute other nuts. Almonds or hazelnuts may make a more authentic Italian biscotti but pecans are what I normally have on hand and they taste great too!
The Pecan Biscotti recipe contains links to products I use from my affiliate partners. I only recommend those that I personally use and am pleased with.
- 1/4 c. butter
- 3/4 c. raw sugar
- 1/2 tsp salt (where to buy REAL salt)
- 1 tsp vanilla (make your own!)
- 1 whole egg
- whole egg white
- 2 c. flour (where to buy sprouted flour)
- 1 1/2 tsp baking powder
- 3/4 c. chopped pecans
- 1 egg white beaten (to brush on top)
Preheat oven to 350F.
Mix butter, sugar, salt and vanilla.
Add egg and egg white – mix well.
Add flour, baking powder and nuts. Stir well adding a bit more flour if needed to make a sticky but workable dough.
Form dough into a long log about 3/4 inches high and 2 1/2 – 3 inches wide and 15 inches long. Brush top with beaten egg white.
Remove from oven and after a couple of minutes, lift log off pan to cutting board. Cut into bars about 1/2 inch thick.
- I have used all white flour and also used half whole wheat and half white flour.
- Substitute maple flavoring for vanilla.
- Add 1/2 c. dry fruit such as dried apricots to the batter.
- Any nut may be used such as almonds or hazelnuts.
- Preheat oven to 350F.
- Mix butter, sugar, salt and vanilla.
- Add egg and egg white - mix well.
- Add flour, baking powder and nuts. Stir well adding a bit more flour if needed to make a sticky but workable dough.
- Form dough into a long log about ¾ inches high and 2½ - 3 inches wide and 15 inches long. Brush top with beaten egg white.
- Bake in preheated oven 350F for 30-35 min.
- Remove from oven and after a couple of minutes, lift log off pan to cutting board. Cut into bars about ½ inch thick.
- Place bars cut side up on cookie sheet and return to oven. Bake for 15 - 20 minutes longer.
- Cool completely and store in an airtight container.
I have used all white flour and also used half whole wheat and half white flour.
Substitute maple flavoring for vanilla.
Add ½ c. dry fruit such as dried apricots to the batter.
Any nut may be used such as almonds or hazelnuts.