I love biscotti and for some reason I had convinced myself that since I liked it so much it must be hard to make. Once I made my first batch I realized that they were just twice baked cookies. Nothing hard about them, just an extra step added in.
I can’t remember what the first type of biscotti I first made was, but once I tried the caramel pecan version I never looked back. It had two of my favorite things, turtle candies and cookies, combined into one amazing treat.
Read on for the latest installment of the Baking For the Soldiers (B.F.S.) recipies.
| Prep Time | 10 minutes |
| Cook Time | 50 minutes, divided |
| Passive Time | 15 minutes between cooking times |
| Servings |
biscotti slices
|
- 6 Tbsp butter softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 2/3 cup caramel bits
- 1/3 cup pecans chopped
- 1 Tbsp coarse sugar
- 1 cup dark chocolate melted
Ingredients
|
|
- Preheat oven to 350 degrees Fahrenheit.
- Beat butter and granulated sugar until creamy. Beat in eggs and vanilla. Add flour and baking powder.
- Hand mix the caramel bits and pecans into the dough.
- Divide dough in half and form two 10 by 3 inch logs on a parchment lined cookie sheet. Sprinkle with course sugar.
- Bake for 25-30 minutes. Cool for 15 minutes.
- Cut into 1 inch slices. Place upright on cookie sheet and bake for an additional 20 minutes. Cool completely.
- When cool, dip bottom of biscotti in melted chocolate. Allow to set.
Adapted from www.shugarysweets.com
Here are a few tips in making these:
The dough is very sticky, so when you form the logs it’s a good idea to flour your hands first.
Sprinkle on the course sugar. I use Wilton’s Sprinkles. It doesn’t really add much to the flavor, it just looks pretty. My mom uses them on top of pies to give them an added bit of sparkle.
Allow to cool for the full 15 minutes. I usually get antsy and cut too soon which is a problem. The soft caramels will stick to the knife making it hard to cut, so be patient.
Arrange back on the cookie sheet standing upright.
After the second baking, allow to cool completely. Once again patience is needed.
Melt chocolate and dip the bottoms. Scrape the excess off on the side of the bowl. Place upside down until the chocolate hardens.
You can also sprinkle more chopped pecans to the biscotti before the chocolate is set. I’ve made them both ways, but prefer the bottom to be smooth.
Pour a cup of coffee, or tea if you’re like me, and enjoy!
I had quite a bit of chocolate left over and didn’t want to waste it so I looked around for something else to be chocolatifide. I didn’t have to look far. While making the biscotti I had also been whipping up some strawberry freezer jam. After three batches I still had plenty of strawberries that needed using up. I dunked a few of those and had a treat for the family.
I hope you enjoy this recipe! If you make it, please let me know in the comments how it went for you.
Also, there are a few days left for the cookie recipe contest. Hop on over to the chocolate chip recipe for instructions.
My grocery stores stopped carrying the Nonni’s Turtle Pecan Biscotti, which my mother loves; so I decided to give this recipe a whirl. With one minor alteration (I substituted almond extract for 1/4 tsp. of the vanilla, because, well, ALMOND), and they turned out even better than the Nonni’s. The recipe made 21, and whereas with the Nonni’s you only get 8 to a box, this recipe is not only better tasting, but much more cost effective. Thanks for the recipe and pictures!
Excellent, easy recipe and sooo much better than Nonni’s packaged biscotti. The only change I made was to reduce the vanilla extract to 3/4 tsp. and add 1/4 tsp. almond (because, well, ALMOND). These are also much better without the chocolate. My family is addicted.
I love the Nonni’s Turtle Pecan Biscotti also! I haven’t been able to find them in a long time either. So glad you liked the recipe. I’ll have to try it with the almond next time, because you’re right, ALMOND!