"Palm Beach Biscotti" Pecan Biscotti Recipe

This is not your ordinary biscotti! This pecan biscotti is perfectly crisp and flavorful and is delicious on its own or with coffee!

Course Dessert

Cuisine American

Keyword baking, biscotti, pecans

Prep Time 1

Cook Time 1

Total Time 4

Servings

Calories 233kcal

Author Sara Garska

Cost $8

Set your oven rack one-third up from the bottom of the oven and pre-heat to 350°F.
Butter two loaf pans with about a 6-cup capacity. Dust the pans thoroughly with fine, dry breadcrumbs and shake out the loose crumbs.

Sift together the flour, salt, and baking powder. Set aside.
In a large bowl or bowl of a stand mixer, beat butter until soft and creamy. (If using a stand mixer, I recommend the paddle attachment).
Mix in sugar and a teaspoon of vanilla. Finally, mix in the the eggs, one at a time. Add the sifted flour mixture and beat on low speed, scraping the bowl as necessary with a rubber spatula and beating only until dry ingredients are incorporated into the batter.
Stir in the nuts.
You will have about 4 cups of better. Place half in each pan. The pans will be less than half full. Smooth the tops. The with the bottom of a large spoon, form a deep trench down the length of each pan—this will help prevent a high mound in the middle of each loaf.

Bake both pans on the same rack for about 55 minutes, reversing the pans front to back after about 30 minutes to insure even baking, until a cake tester inserted in the middle comes out clean. The pans will only be about two-thirds full.
Remove pans for the oven. The baked loaves have a crust on top, which would rumble when you slice them. To prevent that, wet and wring out a paper towel, it should remain wet but not dripping.
Open the paper towel, fold in half, and place it directly on top of one of the loaves. Then cover the top of the pan with aluminum foil and fold the foil down over the sides of the pan to keep the steam in. Repeat with the second loaf.
Freeze both loaves for several hours or as long as you wish.

For the second baking, adjust two racks to divide the oven into thirds and preheat the oven to 325 degrees.
Place frozen loaf right side up on a cutting board. Use a long, thin knife with a sharp straight blade.
Cut slowly and carefully. If the loaf is too hard to slice neatly, just wait a few minutes and try again. The slices should be ¼ inch thick (thin).
Place slices, cut side down, right next to each other on a lined cookie sheet. Repeat with the second loaf or save that for another time.
Bake two sheets at a time. Reverse sheets top to bottom and front to back frequently during baking to insure even baking.
Bake until dry and a pale golden color. It will take 15 to 25 minutes depending on thickness.
Do not over bake. Watch them carefully as soon as they start to color they can suddenly become too dark.
Remove the slices one at a time when they are ready. Transfer them to a rack or place them on paper towels.
Let cool and store in an airtight container.