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DR. EVIL'S BUTTER PECAN BISCOTTI

2 cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
¼ cup sugar
4 Tbsp. unsalted butter
2 lg. eggs
1 cup (6 oz.) butterscotch chips
1 tsp. vanilla extract
1 cup (4 oz.) pecan coarse pieces, toasted (or hazelnuts, walnuts, or almonds)

4 oz. semi-sweet chocolate bits

Center a rack in the oven, cover with baking tiles or stone and preheat to 300 degrees.

Tear off and set aside a 10-inch wide piece of parchment paper(s) and reserve until needed.

The Dough: To avoid having pieces of butterscotch in the biscotti, gently warm the butter and butterscotch chips together in a microwave on low power. Just enough to melt the butter and liquify the butterscotch, then blend thoroughly and let come to luke warm but still liquid.

In another bowl, whisk together the butter/butterscotch, the vanilla, eggs, sugar, pecans and an extra Tsp. water.

Put the flour, baking soda, and salt into a medium bowl and whisk to blend. Add the dry ingredients to the liquid and stir with a wooden spoon to mix. (Since this dough is stiff, sticky, and hard to stir, you may find it easier just to reach in and mix with your hands.)

Flour your hands and lift dough onto the parchment – lightly sprinkled with corn meal. By hand, work the dough into a 6 to 8-inch wide, ½-inch thick pancake. Don’t worry about being too neat or smoothing the dough very much, except at the edges – it will even out in the oven.

First Baking: Place biscotti (on parchment) onto baking tiles in oven. Bake for exactly 35 minutes. Transfer the biscotti to a cooling rack and let cool for at least 10 – 20 minutes.

Second Baking: Using a thin serrated knife, cut the biscotti into 3/4-inch-wide by 6-inch slices, cutting straight across. Lay the biscotti on their sides on a cooling rack – you may need to use a second rack – then place the cooling rack in the 300-degree oven, directly onto the baking tiles. The cookies need to bake again for as long as 20 minutes, but it’s a good idea to start checking them after about 10 minutes. When the biscotti are golden brown, dry, and crisp, remove them from the oven. Let the cookies cool to room temperature on the racks.

Gently liquify chocolate in a microwave on low power. Dredge the bottoms of the sliced biscotti in the melted chocolate to coat. Take off excess with a knife. Replace onto rack, chocolate side up, and cool in refrigerator to harden. 

Will keep for 3-4 weeks in a large plastic jar - like those you can buy pretzels in.

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