adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Iced Cinnamon-Pecan Biscotti
Iced Cinnamon-Pecan Biscotti
0 Likes
Prep Time:
40 minutes
Total Time:
2 hours 40 minutes
Enter the 2010 Gold Medal® Flour Recipe Contest!
Ingredients:
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter or regular butter, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter or regular butter, softened
  • 1 cup chopped toasted pecans
  • 1/2 cup powdered sugar
  • 2 teaspoons milk
  • 1 teaspoon light corn syrup
  • 1/4 teaspoon vanilla
Instructions:
  • Preheat the oven to 350°F and line a cookie sheet with parchment paper. In a medium bowl, combine flour, baking powder, and 1 teaspoon of cinnamon.
  • In a large bowl, use an electric mixer on medium speed to whip together granulated sugar, salt, and 1/2 cup of softened butter until light and fluffy. Mix in 1 teaspoon of vanilla. Add eggs one by one, blending well. Slowly incorporate the flour mixture until fully combined.
  • - Transfer the dough onto a cookie sheet and use floured fingers to shape it into a 14x10 inch rectangle. - Combine brown sugar, 1/4 cup softened butter, 1 teaspoon cinnamon, and 3/4 cup pecans in a small bowl. - Spread the brown sugar mixture evenly over the dough, leaving a 1/2-inch border. - Fold the long sides of the dough over the center third, overlapping one side over the other using parchment paper to lift. - Shape the dough into a 12x3 inch log and press the remaining 1/4 cup of pecans on top.
  • Bake for 28 to 30 minutes until light golden brown. Let cool on the cookie sheet for 15 minutes. Then transfer the baked cookie to a cutting board while still on the parchment paper. Using a serrated knife, slice crosswise into 3/4-inch slices. Place the slices cut sides down back on the cookie sheet. Bake for 15 to 18 minutes or until light golden brown. Let cool completely on the cookie sheet for about 30 minutes.
  • Combine powdered sugar and milk in a small bowl. Mix in corn syrup and 1/4 teaspoon vanilla until smooth. Drizzle the glaze over the cooled biscotti.

Similar Recipes