As the temperatures reached nearly 100 degrees last week, I undertook the daunting task of moving apartments. Midway through the first day, it became clear that the heat was slowing us down and we needed to delay the rest of the move to a cooler day.
Despite having only moved a portion of my belongings, I sought out baking to ground myself in the chaos of moving and make my new apartment feel more like home. This was a fantastic plan in theory except for the fact that my kitchen was looking pretty sparse. Luckily for me, a quick audit of what I had on hand showed me that I had everything I needed to make Biscotti.
I can’t say enough good things about the crunchy Italian cookie. In addition to being one of my favorite tea-time snacks, its simplicity made it the perfect first baked good for my new home.
Someone once told me that throwing pecans into just about anything makes it better and honestly, I’ve got to agree. The nutty toasted flavor lends itself well to an otherwise simple cookie. Don’t like nuts? Use the biscotti base recipe and mix in whatever additives you have on hand!
A note about biscotti size: These biscotti turned out quite long and lean. There is no one size or length of biscotti but obviously you should adapt cooking time based on what you decide to go with. I only had one baking sheet in my new apartment so to save time I baked it as one big loaf. I could easily have halved the dough, baked two loaves and had smaller biscotti.
- ¼ Cup pecan pieces
- 2 Cups (270g) flour
- 1 Teaspoon baking powder
- ½ Teaspoon salt
- 1 Cup (205g) sugar
- 3 Large eggs
- ¼ Cup chocolate chips
- Preheat oven to 350 degrees
- Lay pecans out on baking sheet and once the oven is preheated, bake for 7 minutes (or until brown and fragrant)
- Once cool, chop pecans and set aside
- In a large bowl, whisk flour, baking powder, salt and sugar
- In a small bowl, whisk eggs together
- Mix wet ingredients into dry ingredients
- Knead the dough for 5-10 minutes or until it feels firm (you may need to add more flour at this step if the dough is too sticky)
- Mix in chocolate chips and chopped pecans
- Lay dough out on baking sheet and bake for 25-30 minutes
- Let cool and slice into biscotti shape
- Lay biscotti flat and bake for about 10 minutes
- Flip biscotti over and bake for another 10 minutes
- Remove from oven and place on cooling rack