Biscotti for Baba

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I wanted to share what these pecan biscotti mean to me. It's a Martha Stewart recipe, that was my mother in law's favorite cookie that I made. I loved making them for her. I love making biscotti in general, it's so fun. The baking twice, the shaping of the logs, quick slicing, in this case, toasting and chopping the nuts. This recipe is very easy and really delicious. I'd make these for her on special occasions. She loved dipping them in her coffee. Since our family has several cases of nut allergies, my mother in law stopped cooking with nuts altogether, but she loved them, so I felt like I was making her a real treat, which was so gratifying.

I really haven't made them since she died, no one in my family likes pecans except me. And it makes me sad truthfully. But one day soon I will make them again, and I won't feel sad anymore. Because I think that's the carousel of life: we go round and round, and different emotions get on and off at different times. Maybe I'll just make a batch for myself, dip one in a cup of coffee, and that will be enough to warm my heart. The memory will be so sweet and delicious.

JESScipe- Biscotti

Ingredients

  • 3/4 cup coconut oil
  • 1 1/4 cups sugar
  • 3 large eggs
  • 3/4 teaspoon coarse salt
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup chopped pecans (about 4 ounces), toasted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees.  In the bowl of an electric mixer fitted with the paddle attachment, mix in the oil, 1 cup sugar, eggs, salt, and vanilla.  I suggest the medium-low speed.  Make sure all ingredients are fully combined. 

Here comes the sifting!  Sift together flour, baking powder, and baking soda. You might want to reduce the mixer speed to low or it could be a flour explosion!  Cmon, You all have been there!. Mix until combined. Stir in pecans. 

Here comes the fun part!  If you  have kids at home they will love to help you with this.  Divide dough into three equal parts; shape each into a long log about 3 inches wide and 1 inch high. Space logs roughly 4 inches apart on a baking sheet lined with parchment paper. Bake logs for 35 minutes. They should start to turn golden and puffy.  Allow them to cool for 5 minutes.

Carefuly transfer logs to a cutting board. With a serrated knife, cut logs into 1/2-inch thick slices. The cookies will still be slightly doughy inside, don't worry it's totally normal!. Work quickly, as slices will begin to crumble as they cool. Transfer slices back to baking sheets lined with parchment paper. 

Mix remaining 1/4 cup sugar,cinnamon, and dry ingredients in a small bowl. Sprinkle cookies with cinnamon-sugar mixture. Re-bake slices for an additional 15 minutes.  Enjoy!