¾ cup
white sugar
2 eggs +
1 egg for egg wash
1
teaspoon vanilla extract
¼ teaspoon
almond extract
1 cup
pecans, raw – coarsely chopped
½ cup sweetened
shredded coconut
½ cup
white chocolate chips
1 ½ tablespoons
fennel seeds – whole
1 ½ cups
all purpose flour
1 ½ teaspoons
baking powder
½ teaspoon
salt
Method:
1. Preheat
oven to 325° F, adjust racks to accommodate two baking trays.
Measure all ingredients (mis en place).
2. Line
two baking trays with silicon mats or parchment paper.
3. In a
medium bowl whisk oil, sugar, eggs, almond extract, vanilla extract until
incorporated. Stir in chopped pecans, coconut, white chocolate and fennel
seeds, stir to incorporate.
4. In a separate
medium bowl stir flour, baking powder and salt together. Add to wet ingredients
and stir until just combined.
5.
Divide dough in two and place each half on a baking tray. The dough will be
sticky, using floured hands work with the dough to create evenly shaped longs,
length wise on each tray.
6. In a
small bowl, whisk 1 egg and brush over the dough.
7. Place
trays in oven and bake for 30 minutes. Remove from oven and let cool for 20
minutes. On a cutting board slice dough using a Chef’s Knife or serrated knife
into 1-2 cm wide biscotti and place back onto baking trays, bake for a second
time for 20 minutes, turning trays after the first 10 minutes to ensure even
colouring.
These
biscotti are truly delicious, the raw pecans contrast the crunchy texture and give
the biscotti a beautiful buttery quality. I guarantee your friends and family
will ask you for the recipe as these biscotti will become a staple in your
kitchen as they make the perfect accompaniment to an espresso.
Store
biscotti in an air tight container for up to one month.
Vocabulary:
Mis en place: everything in place.
Mis en place: everything in place.
Products/Ingredients-
available at Consiglio’s
Chef’s Knife-
Serrated Knife-
Knife Steel Sharpener-
These are the best cookies in the world! Thank you for sharing.
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