Snickerdoodle Biscotti
Servings Prep Time
15Servings of 2 biscotti 15Minutes
Cook Time Passive Time
35Minutes 20Minutes
Servings Prep Time
15Servings of 2 biscotti 15Minutes
Cook Time Passive Time
35Minutes 20Minutes
Ingredients
Instructions
  1. Place pecans in a shallow pan and bake in a preheated 350 degree oven for 6 minutes, or until golden brown. Let cool.
  2. In a medium-size mixing bowl, cream butter and sugar until light and fluffy.
  3. Beat in eggs, vanilla and cinnamon.
  4. Add flour, baking powder and salt to the creamed mixture, mixing until completely blended.
  5. Fold in whole pecans. (If preferred, you can chop pecans before adding.)
  6. Divide dough in half and place on parchment paper in two log shapes. Shape with hands; make sure logs are 2 inches apart because they spread when cooking.
  7. Bake in preheated 325 degree oven for 25 minutes. Transfer to a cooling rack and cool for 10 to 20 minutes.
  8. Cut crosswise 3/4 inches thick and place slices upright on their edges about 1/4 inch or more apart on parchment paper. You can reuse the same parchment paper for both bakings. Bake for 15 more minutes to dry.
  9. Let cool on baking rack. Store in sealed container at room temperature for 4 weeks. Freeze for 6 months.
Summary
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Recipe Name
Snickerdoodle Biscotti
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