A Biscotti kind of morning

I got biscotti on my mind the other day and I remembered getting the recipe from a friend of mine. Then Dave got sick and that threw a wrench into everything. Sick kids, sick husband, left me feeling even sicker and en energy levels at ground zero. This morning though, we woke he felt some better and was rested which really meant I was rested so I found my recipe and went to work on the biscotti. Now biscotti smells so lovely when it is cooking, just like cookies, but the outcome is much different. They are not meant to be soft or fluffy, just a punch of flavor in a neat little toasted sweet bread. Great for your coffee, heck my aunt even would dunk hers right into her coffee. I was battling even blogging about them because I was afraid that most would think that their dry little sweet had turned out badly. Which could be further from the truth. My friends from FB quickly proved to me that Biscotti did indeed deserve to be blogged about. So on with the show. Deanna and Holly this is for you!

Pecan Biscotti
(Ethereal Mandelbrot)

2 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
4 oz ( about one cup) coarsely chopped pecans
3 large eggs
pinch of salt
1 stick unsalted butter
1 cup sugar
1 tsp vanilla extract

Oven 350, wire wracks set in the middle.
Cookie sheets covered in parchment paper.

Here is what you need.


In a bowl combine flour, baking powder, cinnamon, nuts, stir well.


In another bowl combine eggs and salt. After mixing then well you will add sugar and vanilla, until smooth then add in the melted butter. ( forgive the yellow hue I need to remember not to use those bowls on my presentations)


Fold flour mixture into the egg mixture until all the flour is absorbed. The dough will be very soft.


Spoon the dough onto the prepared pan into strips. I had three two on one pan. One alone. Leave the two about two inches apart and from the sides lengthwise in the pan.



Bake the logs about 25 mins or until they are well risen and have also spread to about double in size. The logs are done when pressed with a fingertip , they feel firm. Cool off pan to room temp.Using a sharp serrated knife slice the baked logs diagonally about 1/4 inch to 1/2 apart.


Return biscotti to the pan cut side down and bake upt o 15-20 mins longer until golden brown. When done take out and store in a tin or plastic container with a tight fitting cover. On a side note, I got to thinking.. ohhh wouldn't these be good dipped into a bit of semi chocolate, like a lady finger? MMMM next time I know what I need to have in supply. Enjoy!