March 8, 2011

Pecan-Caramel Biscotti

These yummy biscotti have a deep caramel flavor. Since it's a very dry dough, I find it easiest to make it in my stand mixer, using the heavy, flat beater. A little effort, but definitely worth it!

2 cups flour
1-1/2 cups pecan meal
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons butter, softened
2 large eggs (use 1 whole egg and 1 yolk for the dough,
and save remaining white for the glaze)
1 tablespoon water
1/2 cup caramel or butterscotch chips

In a medium bowl, whisk together the flour, pecan meal, sugar, baking powder, salt and cinnamon. Add the butter and mix until crumbly. Beat in the egg, egg yolk and water. Add the chips and stir just until they're evenly distributed. Lightly flour a clean work surface. Divide dough into three equal portions. Roll each piece into a log about 1-1/4 inches in diameter. Repeat with remaining dough. Place logs on a lightly greased baking sheet and flatten slightly, leaving 2 inches in between them. Lightly beat the egg white with the water. Brush this glaze over the tops of the logs. Bake at 350 for 30 minutes, until lightly browned. Remove from the oven, and allow to cool for 5 minutes. Slice logs diagonally into 3/4 inch thick slices. Place cut- side down on the baking sheet and return to oven. Bake for an additional 10-15 minutes, until crisp and lightly browned. Allow to cool; dip an end in melted chocolate, if desired.

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