Butterscotch-Pecan Biscotti
Filled with butterscotch chips and crunchy pecans, these twice-baked Italian cookies are absolutely the perfect treat with a nice hot cup of tea on a cold day.Â
My family loves biscotti–whether to dunk while drinking tea, hot chocolate, or a latte, or just as a light treat for dessert. I had some butterscotch chips in the cupboard calling my name, so I put them to use and made this easy butterscotch-pecan biscotti recipe. My husband snuck two before I had even photographed them, and said he loved them, and my kids did too. I especially loved the little caramelized bits of butterscotch baked throughout each biscotti.
Butterscotch-Pecan Biscotti
Ingredients:
- 6 tbsp butter, softened
- â…” cup white sugar
- 2 eggs, room temperature
- 2½ tsp vanilla
- 2 cups flour
- 1½ tsp baking powder
- ½ tsp table salt
- 1 cup butterscotch chips
- ½ cup toasted pecans, crushed
How to Make Butterscotch-Pecan Biscotti
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.
Add the vanilla and the eggs, one at a time, beating well after each addition.
Whisk the flour, baking powder, and salt in a separate bowl.
Gradually add the flour mixture into the butter mixture, stirring until completely combined.
Stir in the butterscotch chips and crushed pecans.
The dough is very sticky at this point. Refrigerate for 15-20 minutes to allow the flour to absorb the moisture.
Divide the dough into two equal pieces and place on the prepared baking sheet.
Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.
Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.
Remove from the oven, but do not turn off the heat. Allow the slabs to cool for 10 minutes.
Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.
Return to the oven to bake for 9 minutes.
Carefully turn the biscotti over and continue to bake for 9 minutes.
The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.
Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.
Allow them to dry completely.
Store in an airtight container at room temperature for up to 2 weeks. Enjoy!
Equipment
Ingredients
- 6 tbsp butter softened
- â…” cup white sugar
- 2 eggs room temperature
- 2½ tsp vanilla
- 2 cups flour
- 1½ tsp baking powder
- ½ tsp table salt
- 1 cup butterscotch chips
- ½ cup toasted pecans crushed
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.
- Add the vanilla and the eggs, one at a time, beating well after each addition.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Gradually add the flour mixture into the butter mixture, stirring until completely combined.
- Stir in the butterscotch chips and crushed pecans.
- The dough is very sticky at this point. Refrigerate for 15 minutes to allow the flour to absorb the moisture.
- Divide the dough into two equal pieces and place on the prepared baking sheet.
- Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.
- Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.
- Remove from the oven, but do not turn off the heat. Allow the slabs to cool for 10 minutes.
- Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.
- Return to the oven to bake for 9 minutes.
- Carefully turn the biscotti over and continue to bake for 9 minutes.
- The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
- Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
- Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.
- Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.
- Allow them to dry completely.
- Store in an airtight container at room temperature for up to 2 weeks. Enjoy!
Haven’t baked biscotti in ages..these look terrific!