Cinnamon Vanilla Pecan Biscotti
2 tbsp of softened butter
3/4 cups sugar
2 large eggs
1 tsp of vanilla
2 cups of AP flour
2 tsp of baking powder
1/4 tsp of salt
1/2 tsp of cinnamon and (optional)allspice
1/2 cups of roughly chopped pecans
-Preheat oven to 350F. Meanwhile, in a large bowl beat butter, sugar, eggs and vanilla until smooth. In a medium bowl, sift and combine flour, baking powder, salt, cinnamon, (optional)allspice, and pecans. Add flour mixture to egg mixture. Mix until just combined(I find using your hands is better).
-Turn dough onto a floured surface and knead a couple times. Divide in half and shape halves into 8" logs. Place logs on a baking sheet 3" apart that has been lined with parchment or sprayed with nonstick spray and flatten each log into a rectangle that is about 3" wide.
-Bake for 21-25 minutes, until firm and starting to crak ontop. Cool logs on baking sheet on a wire rack for 15 minutes. Meanwhile, reduce oven to 275F.
-Once cooled, Use a serrated knife to cut each log diagnolly into 1/2" slices.(For better results, I chilled the once-baked in the refrigerator for a bit). Replace slices cutside down oto baking sheet and rebake in oven for 15 minutes. Flip cookies and bake for another 15 minutes. Cool on wire rack before serving.
Makes 2 dozen biscotti. I like to store them in a tightly closed paper bag at room temperature. they maintain a desirable dry and crisp texture.
This recipe is still under works. I'm tinkering with the amount of cinnamon and vanilla I use to balanace it out.