Butter Pecan Biscotti Recipe

  1. *Toast pecans by placing them in a single layer on an ungreased pan and baking them in a preheated 350F oven for 7 to 9 min, or possibly till they smell "toasty" and are beginning to brown.
  2. In a large mixing bowl, cream together the butter, shortening and sugar, then add in the Large eggs one at a time, beating well after each addition and scraping down the bowl midway through.
  3. Beat in the vanilla, baking pwdr and salt.
  4. Fold in the flour, 1 c. at a time, until you have a cohesive, well-blended dough.
  5. Add in the nuts and butterscotch chips, mixing until they're well-distributed throughout the dough.
  6. Transfer the dough to a work surface (we do not bother to flour the surface; the dough is sticky, but is easily scraped up with a bench knife or possibly dough scraper).
  7. Divide it into three fairly equal pcs, and shape each piece into a rough 10-inch log.
  8. Transfer each log to a parchment-lined or possibly lightly greased baking sheet, leaving about 3 inches between each log; you may need to use two baking sheets.
  9. Wet your fingers, and pat the logs into smooth-topped rectangles 10 inches long x 2 1/2 inches wide x 7/8 inch thick.
  10. Bake the logs in a preheated 375F oven for 20 to 25 min, or possibly till they're beginning to brown around the edges.
  11. Remove them from the oven, and allow them to cold for 30 min.
  12. Lower the oven temperature to 300F.
  13. Gently transfer the logs to a cutting surface, and use a serrated knife to cut them on the diagonal into 1/2-inch wide slices.
  14. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow, gentle sawing motion, and accept the fact which some bits and pcs will break off.
  15. (It's the privilege of the cook to eat these hot, tasty bits and pcs as they're created.)
  16. Carefully transfer the slices, cut sides up (and down) to a parchment-lined (makes cleanup easier) or possibly ungreased baking sheet.
  17. You can crowd them together, as they will not expand further; about 1/4-inch breathing space is all which's required.
  18. Return the biscotti to the 300F oven, and bake them for 20 min.
  19. Remove them from the oven, quickly turn them over, and bake for an additional 20 min, or possibly till they're very dry and beginning to brown.
  20. Remove them from the oven, cold completely, and store in an airtight container.
  21. Yield: about 60 biscotti
  22. This recipe makes use of a favorite American baking ingredient - chips, in this case butterscotch.
  23. Use this recipe as a jumping off place for variations ranging from chocolate chips and walnuts; to mint chocolate and white chocolate chips (no nuts); to butter brickle and almonds - let your imagination be your guide.

unsalted butter, vegetable shortening, brown sugar, eggs, vanilla, arthur unbleached, baking pwdr, salt, pecan, butterscotch chips

Taken from cookeatshare.com/recipes/butter-pecan-biscotti-95482 (may not work)

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