Biscotti can seem intimidating. It's probably the fact you have to stop mid-bake to slice it into pieces, but really it's not bad. It's like a combination of baking cookies and a cake - a looser dough that gets a cookie like crust and texture.
The keys to biscotti rest in two things: not overmixing the batter and allowing the biscotti to get dark enough. Both of the keys preserve the best part of biscotti, which consists a crisp outer shell and a softer, cookie-like middle.
This recipe makes about 15-18 pieces of biscotti. Biscotti is also awesome because it lasts a long time - stored in an airtight container, this stuff can stay good for up to two weeks. You can also freeze it and de-thaw it easily, too.
What you need
1 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup sugar
4 tbsp (1/2 stick) unsalted butter, at room temperature
3/4 roasted or caramelized pecans, roughly chopped
How to do it
Preheat oven to 350-degrees F.
In a small bowl, mix together flour, baking powder, salt and cinnamon, and set aside.
In a mixer or in a mixing bowl with a whisk, cream together sugar and butter until it turns to a golden yellow - about 2-3 minutes in a mixer on medium.
Next, add eggs one at a time to the sugar-butter mixture, until combined.
Add in dry ingredients with eggs, butter and sugar, and stir until it just comes together. Add pecans and incorporate, being careful to not overmix.
Next, pour batter onto a baking sheet with a piece of parchment paper on it. Form into a 12-14-inch log, about 1 1/2 inch thick.
Place biscotti in the oven, and bake for 30 minutes.
Remove the biscotti from the oven and place on a cutting board. Using a serrated knife (and using a gloved hand or dish towel to hold the biscotti still), slice the biscotti into 1/2-inch thick pieces.
Place biscotti back onto the baking sheet on one of its cut sides, and bake for 10 minutes. Then, flip the biscotti onto the opposite cut side and bake for 8 more minutes.
Remove from oven and allow to cool.
Enjoy alongside a hot cup of coffee or tea for breakfast, dessert, a snack or with a nightcap.