I love a good Biscotti – but only if it is “break your teeth” cruchy. Not that I eat it that way – no, no I love to dunk it in my coffee – and the only good way to dunk the Biscotti in the coffee is if it is super crunchy. This is a twist on the traditional Almond Biscotti. I call this a Southern Lovers Biscotti – with Pecans and grapefruit!
I always thought Biscotti was only something a fancy pastry chef could do. No! It is so easy. Whip up the batter – roll it into a log – brush an egg wash on it.
Cut it into slices on the diagnal.
Lay on thier sides to bake again – getting them super crunchy and you’re done!
Delish – yummy – and so easy. They will stay fresh in a tin or zip lock bag for a week or two. This recipe makes enough for you and to share with your friends.
Southern Lovers Biscotti
3 cups whole pecans
1 cup granulated sugar
1 cup light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
3 cups all-purpose flour
4 large eggs
1 teaspoon pure vanilla extract
zest of 1 large grapefruit
plus one egg, lightly beaten
Preheat oven to 350 degrees F. Line two large sheets with parchment paper.
Mix together pecans, sugars, cinnamon, baking powder, and flour.
In a small bowl, whisk eggs. Add the vanilla and grapefruite zest and whisk until well blended. Add to the flour mixture. Work the batter together with lightly floured hands. Once the dough is firm, form a ball. Divide the ball into four equal pieces.
On a lightly floured surface place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. Repeat with remaining three pieces of dough. Place two logs per baking sheet.
Bake for 40 minutes, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30-60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an air-tight container.