Wednesday, June 8, 2011

Peanut Butter Pecan Biscotti

Another tasty biscotti recipe! So buttery and golden. I think it could use more peanut butter as there is only just a hint of peanut-buttery flavor. This biscotti is more on the "crunchy" side so I think it could handle a tad more. The pecans taste just delicious in the biscotti and add a nice crunch.

Modified recipe from Joy the Baker

  •  4 T. butter, softened
  • 1/3 C. peanut butter
  • 3/4 C. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 C. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 C. pecans

Combine dry ingredients. Cream butters and sugar; add eggs and vanilla. Stir in flour mixture. It will form a stiff ball of dough. (I like to use my hands to work it all together.)

Divide the dough in half and place on a greased baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.

Bake in a 350-degree oven for 20 minutes. Flip the baking sheet around for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Printable Version coming soon!

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