Butter Pecan Biscotti

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 3 cups Ap flour
  • 1 1/2 tsp Baking powder
  • 3/4 cup Brown sugar, light
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1 cup Pecans, toasted and chopped

• Dairy

  • 1 1/2 sticks Butter, unsalted

Found on pookspantry.com

Description

Ingredients

• 3 eggs, room temp
• 1 1/2 tsp baking powder
• 3/4 cup light brown sugar
• 3 cups AP flour
• 3/4 tsp salt
• 1 tsp vanilla bean paste (sub vanilla extract if you dont have paste)
• 1 1/2 sticks unsalted butter, room temp
• 1 cup pecans, toasted and chopped

Directions

• Preheat oven to 375F. Lay pecans on a sheet pan in a single layer and toast in the oven for 5-7 minutes, until fragrant. Remove and set aside to cool before chopping. Put butter in a small sauce pot and melt over medium heat. Continue cooking for 5 or 6 minutes until it is foamy and starts to deepen in color to a light brown. You will smell its deliciousness. Thats your cue. Remove from heat and set aside to cool. Do not cook butter past light brown, it burns very quickly. In a medium bowl: combine flour, salt and baking powder In a separate bowl (or the bowl of a stand mixer): Combine browned butter and brown sugar, then add eggs, one at a time. Add vanilla bean paste. Continue mixing for 3 or 4 minutes, then add dry ingredients. Mix until barely combined, then add pecans and mix until nuts are incorporated. You may not get them all in, thats ok. You will do it when forming the logs. On a parchment lined sheet pan, form 2 loaves of dough roughly 3 wide by 3/4 thick. Bake for 22-24 minutes. Remove from oven and let cool for 20 minutes. Slice logs into approximately 1/2 slices and lay them on their sides. Reduce heat to 300F and bake for an additional 15 - 20 minutes.