Friday, April 12, 2013

Rainy Day Baking: Pecan Biscotti

I have a feeling I'll be so domesticated on Thursdays and Fridays of this term. Yesterday was all about spring cleaning, and today it's baking time! Since I wasn't in the States for last Christmas(first time in seven years, for the record), I kinda missed the biscotti fever. I don't know why but the Italians in this side of town bake them in ridiculous amount during Christmas season. Anyhow, here's to my longing for Italian festive feeling. 

The weather in Philly has been so bipolar. It's been raining all day last night and today, and sadly, I only had one egg in my fridge and pecan as top-in. So it yielded about 2-3 dozens of mini biscotti instead. Oh well, anything will do.

1/4 c. butter
1/2 c. sugar
1 egg
1 1/4 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/4 tsp. ground nutmeg
1 tsp. anise extract
1 tsp. vanila extract
a heaping handful of crushed pecans

1. Pre-heat oven to 325 F. Grease a cookie sheet.
2. Cream butter and sugar until fluffy. Beat in egg, anise extract, vanila extract.
3. Combine flour, salt, baking powder, nutmeg. Stir this into the rest of the ingredients, mix well. Blend pecans in. Dough should be slightly lumpy

4. Form mini logs on the cookie sheet like below, and bake it for 25 minutes

5. Take the logs out of the oven. Slice the logs diagonally about 1/4 to 1/2 inch thick. Lay the pieces separately on the cooking sheet. Bake for 10 minutes. Turn for the other side. Bake for another 10 minutes

 6. Turn the oven off and let the biscotti sit for a while to let it get brown and toasty. Store biscotti in air-tight container


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