Butter Pecan Biscotti

I feel the urge to share today’s recipe with you for two reasons……. 1:  It’s a great recipe to make over the weekend, and 2: It will make more than enough biscotti, which means that you’ll have leftovers for breakfast during the hectic week.  As always, remember to make sure you store any extras in an airtight container, this will keep the biscotti slices from drying out.

So here in the South most people love pecans, and this particular biscotti recipe definitely doesn't disappoint. It truly is a Southern treat for breakfast!  The reason that I feel this way is because not only does the biscotti contain pieces of pecans, which happen to be my favorite, but it also has a somewhat sweet, but not too sweet flavor to it.  Therefore, the biscotti goes perfectly with a side of warm coffee and will just so happen to be gone before you know it!

 

Butter Pecan Biscotti
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Makes 20-24

Ingredients:

1 package (18 ¼ oz) butter pecan cake mix

1 cup all-purpose flour

1/4 cup light brown sugar

½ cup butter, melted

2 eggs

3 Tbsp. maple syrup

2 ½ tsp. instant coffee granules

1 tsp. vanilla extract

1 cup white chocolate chips

½ cup very finely chopped pecans

 

Glaze:

1 cup confectioner’s sugar

2 Tbsp. brewed coffee

1 cup finely chopped pecans

 

Directions:

Preheat the oven to 350 degrees.

 

In a large bowl, combine the cake mix, flour, butter, eggs, syrup, coffee granules, and vanilla and beat until well blended (dough will be thick).  Add in the white chocolate chips and the ½ cup of pecans.  Fold together and then divide the dough into two pieces.

 

On an ungreased baking sheet, shape each portion of dough into a 12 in. X 12 in. rectangle.  Bake the loaves for 30-35 minutes or just until they begin to turn a nice golden brown.

 

Remove the pan from the oven and place on a wire rack to cool.  Once the biscotti is cool enough to touch, transfer to a cutting board and cut diagonally, using a serrated knife, into ½ in or ¾ inch slices.  Once the pieces are cut, place them back onto the baking sheet, cut side down.

 

Bake for another 10-15 minutes or until the feel firm.  Once again, remove the pan from the oven and allow to cool completely on a wire rack.

 

For the Glaze:

Place the confectioner’s sugar and coffee into a small bowl and whisk together until the sugar is completely dissolved.  If you want the glaze to be thicker, add a little more sugar.  Line the biscotti up, and drizzle the glaze over the slices.  Immediately sprinkle with the pecan pieces.

 

 

Source: Slightly adapted from Taste of Home