That said, we still had holiday parties to schlep to and gift boxes to make, and biscotti is one of those simple, variable and easy to store treats that are perfect on the cookie tray. Since I knew there would be "biscotti butts" that my mom would undoubtedly go for, I figured I might as well make something she'd actually love (as a usually non-biscotti person). What could be better than encapsulating all the decadence of that classic pecan pie in a bite?
Pecan Pie Biscotti
Makes 20
1 cup flour
1 cup whole wheat flour
2 tbsp ground pecans
¼ tsp nutmeg
1 tsp kosher salt
2 tsp baking powder
½ cup coconut sugar
¼ cup melted, salted butter
½ cup whole milk
1 tsp pure vanilla
1 tsp maple extract
½ cup chopped pecans
¼ cup toffee bits
- Preheat oven to 350F and line a baking sheet with parchment or silicone.
- Mix the flours, ground pecans, nutmeg, salt, baking powder and sugar in a large bowl.
- Stir in the melted butter, milk, vanilla and maple extract, then fold in the pecans and toffee bits.
- Divide the dough in half, shape each half into a flattened log and place on the prepared baking sheet.
- Bake 30 minutes.
- Reduce the oven to 325F.
- Cool biscotti 15 minutes, then slice on the diagonal into 20 pieces.
- Place biscotti, cut side down, on the sheets and bake 10 minutes, then flip and bake 10 minutes more.
Calories: 125.6
Total Fat: 6.2 g
Cholesterol: 8.7 mg
Sodium: 42.0 mg
Total Carbs: 16.3 g
Dietary Fiber: 1.2 g
Protein: 2.2 g
No comments :
Post a Comment
Thanks for the feedback!