When I was a kid I really didn’t understand biscotti. Why would someone want a cookie that’s as hard as a dog biscuit?! But since then I’ve gotten older and wiser and I drink lots of coffee. I now know the joy of biscotti, a delicious toasted cookie that is not actually supposed to be so hard that you chip a tooth on it. When they’re homemade with love they are amazing.
- 1 c. coarsely chopped pecans
- 2 T. butter
- ½ t. salt
- 2 c. all-purpose flour
- ¾ c. cornmeal
- 1½ t. baking powder
- 1 t. salt
- 1 c. sugar
- 3 eggs
- 1 t. vanilla extract
- 12 oz. white chocolate (you can use chips but I love the Ghiardelli melting wafers)
- In a skillet over medium heat, toast the pecans in a dry pan for a couple minutes. Add in the butter and ½ t. salt and cook a few more minutes. Remove from the heat and set aside.
- Preheat oven to 325 degrees.
- Whisk together the flour, cornmeal, baking powder, and salt
- In the bowl of a mixer beat together the eggs and sugar for a couple minutes until the mixture is light and fluffy.
- Add in the vanilla and flour mixture and mix until it forms a smooth and sticky dough. Set aside to rest for 5 minutes.
- Fold the buttered pecans into the dough.
- Use a spatula to scoop the batter into two even mounds on a parchment lined baking sheet.
- Bake for about 35 minutes, or until the dough starts to brown.
- Remove the pan from the oven (keep the oven on) and set it aside to cool for 5 minutes.
- When the mounds are cool enough for you to handle, cut slices from each with a sharp, serrated knife. Each mound should yield about 10 slices.
- Flip each slice so that they are cut-side down and return to the oven to toast for about 20 more minutes, or until they start to brown underneath.
- Remove from the oven to cool.
- When the cookies are cool to the touch, melt the white chocolate in the microwave in increments of 15 seconds, stirring between each increment until the chocolate is totally melted.
- Dip the top edge of each cookie in white chocolate (or you can dip half of the cookie in, or you can spread the melted chocolate on with a knife). Set them aside at room temperature until the chocolate hardens completely.
- Enjoy! Store at room temperature in an airtight container and these stay good for weeks.
I actually got this recipe from my dear friend’s mom (HI ALICE!), who told me that she loved this biscotti recipe from Giada. I tried it and she was SO right, it’s delicious! Something about the cornmeal in the batter takes it over the top for me. So of course I had to put a little twist on it and thought buttered pecans would be so nice. It came out great! I’ve eaten about 10 of these already.
In the time it took me to write this post I’ve eaten two more. Staring at these pics was making me hungry!