Week three of Bake the Book brought me to these crunchy and moreish pecan coffee biscotti. I almost didn’t have any of these biscuits left to photograph as they were such a hit. I think that a little bit more coffee wouldn’t go astray in the recipe below. Recipe from Cookies, which I am slowly but surely cooking my way through to improve my baking skills.
210g plain flour
1/2 teaspoon baking powder
Pinch of salt
145g caster sugar
60g unsalted butter
1/2 teaspoon natural vanilla extract
1/2 teaspoon instant coffee granules
135g whole pecans
1/2 teaspoon caster sugar, extra
1. Preheat the oven to 180 degrees celsius. Line two baking trays with baking paper.
2. Place the sifted flour, baking powder, sugar and a pinch of salt in a food processor* and process for 1–2 seconds. Add the butter and mix until the mixture resembles fine breadcrumbs. Add the eggs and vanilla and process until the mixture is smooth.
3. Transfer the dough into a well-floured surface and knead in the coffee and pecans. Divide into two equal portions and, using lightly floured hands, shape each into a log about 20cm long. Place the logs on the baking trays and sprinkle with the extra sugar. Press the top of each log down gently to make an oval. Bake for about 35 minutes, or until golden. Remove and set aside to cool for about 20 minutes. Reduce the oven temperature to 170 degrees celsius.
4. Cut the logs into 1cm slices. Turn the baking paper over and spread the biscotti well apart on the tray so they don’t touch. Return to the oven and bake for a further 30 minutes, or until they just begin to colour. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.
These biscotti will keep, stored in an airtight container for up to 3 weeks.
*I don’t own a food processor so used my hands for this part (use the same process as when making scones).