Biscotti are classic Italian cookies that are super crunchy, and thus good for dunking in coffee if you’re an adult, and milk (or chocolate milk) if you are a kiddo (or one at heart). They are also truly amazing on their own!
These cookies are twice-baked; once in the form of a log, and again after they are sliced into individual cookies, which is why they are harder than most cookies and PRETTY MUCH THE BEST THING EVER!!!
Breakfast. Snack. Dessert. Meal? Biscotti is the way to go! Imagine you’re in a cafe in Italy, basking in the sun and enjoying your fresh, warm, crisp and crunchy semi-sweet cookie. It’s like a scone, but better. Crunchy, hard – unbelievably magical ✨💫
Can a cookie really be all that and more?
Well, the answer is yes!
Add a bunch of vanilla and chopped pecans – you are in Italian heave (every morning, if you’d like!)
Vanilla Pecan Biscotti
Vanilla Pecan Biscotti
1 cup white sugar
1/2 cup vegetable oil
3 large eggs
1 tsp. vanilla extract
1/4 tsp. sea salt
1 Tbs. baking powder
3 1/4 cups all purpose flour
2/3 cups chopped pecans
With a stand mixer and the paddle attachment, mix together the sugar, oil, eggs, and vanilla. Add the salt and baking powder to incorporate well, scraping down the sides of the bowl as need.
Next, on low speed, mix in the flour until just combined. The dough will be thick and sticky. Fold in the chopped pecans.
Transfer the dough to plastic wrap, forming into a long “bread loaf,” a cylinder – flat on the bottom and curved at the top. Wrap tightly and quick chill in the back of the fridge or freezer for 30 minutes.
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper and bake the biscotti loaf for 35-40 minutes, until the crust is golden brown. Remove from the oven and allow to cool for 30-60 minutes.
Reduce the oven temperature to 325 degrees.
Once the loaf has cooled, use a serrated knife and slice into 3/4″ slices (slabs). Transfer, again, to a parchment lined cookie sheet, this time flat side down.
Bake for an additional 10 minutes, or so, until the center begins to crisp and harden.
Remove from oven and cool for another 30 minutes, to create just the right amount of crunch.
ENJOY IN EVERY WAY POSSIBLE! (The neighbors received these morsels of magic while still warm!)
