Taken from the Latin word biscoctus, biscotti means “twice baked or cooked” in Italian. Traditional biscotti is typically rock hard and requires a steaming cup of coffee or tea to dunk it in. Personally, biscotti is a cookie that’s never been one of my favorites to eat. Just too hard and crunchy. But when I perchanced upon an “American style” biscotti recipe at King Arthur Flour, I figured why not try making it.
What makes “American style” biscotti different from its traditional Italian cousin is the ratio of eggs and butter in it. Italian biscotti recipes use more eggs, with relatively less butter. The larger number of eggs gives the Viva Italia cookie its signature formidable crunch. But across the pond, American palette’s prefer a chewier crunchy bite. “American style” recipes contain more butter with fewer eggs, helping to create a moister dough. In this Pecan Sandie inspired version, chopped pecans and a touch of cinnamon create a rich, spicy profile to a vanilla-based dough. It’s Son B’s new favorite!
If you’ve never made biscotti, don’t let its process dissuade you. After mixing up the ingredients, the sticky dough is patted out into two logs about 9-1/2 inches long by about 2-1/2 inches wide. Dipping your fingers into water to shape the dough into the logs makes shaping it easier. Coarse sugar can be pressed into the tops of each log before the first bake.
After a brief cool-down, use a serrated bread knife to cut the logs into about 3/4 inch wide slices. To make sure each cookie evenly bakes, be sure to cut the slices evenly from top to bottom. Place each slice on its side for a second bake. The finished biscotti is crunchy, barely moist, and absolutely delectable!
After today’s involved cookie, the recipe for Day 7 will seem like a piece of…well, cookie! Giant Molasses Cookies!
PrintPecan Sandie Biscotti (Day 6)
Slightly softer than the formidable crunch of its Italian cousin, this pecan sandie, American-inspired biscotti is full of flavor—pecans, cinnamon, and vanilla. Enjoy with a steaming cup of tea, coffee, or cocoa.
Adapted from King Arthur Flour’s “American-Style Vanilla Biscotti.”
- Prep Time: 15 Minutes
- Cook Time: 1 Hour 5 Minutes
- Total Time: 1 hour 20 minutes
- Yield: About 24 to 30 Biscotti 1x
Ingredients
6 tbsp. (3/4 stick) unsalted butter, at room temperature
2/3 cup granulated sugar
1/2 tsp. salt (table, kosher, or sea)
2 tsp. vanilla
1–1/2 tsp. baking powder
2 large eggs, at room temperature
2 cups all-purpose flour
1/8 tsp. cinnamon
1 cup pecans, finely chopped
Coarse sugar, for sprinkling on top (optional)*
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, using a hand-held or standing mixer, cream together the butter, sugar, salt, vanilla and baking powder until smooth. Beat eggs in one at a time. If the dough looks curdled, it’s okay. Stir in flour and cinnamon until the dough is smooth. Stir in chopped pecans until evenly combined.
Use a spatula to evenly divide dough in half. Place dough on prepared baking sheet. Using the spatula, and slightly wettened fingers, shape the dough into two logs about 9-1/2 inches long, 2-1/2 inches wide and about 3/4 inches thick. Smooth the sides and tops of each log. If desired, sprinkle the dough with coarse sugar and press in gently. Bake the dough for 25 minutes.
Remove the logs from the oven and allow to cool slightly for about 5 minutes. Reduce the oven to 325 degrees F. Use the serrated bread knife to slice the logs into 1/2 to 3/4 inch slices. Be sure to cut the slices evenly (top to bottom), so the slices are an even thickness.
Use the same baking sheet to place each slice on its side. Bake again for 25 to 30 minutes. The biscotti will become golden brown and feel very dry. Remove the biscotti from the oven and allow to cool on a wire rack. The cookies will continue to dry out as they cool. Store in a tightly sealed container for up to 7 days.
Notes
*Sugar in the Raw coarse sugar or coarse sparkling sugar can be used.
IMNPB
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