Best Cinnamon Pecan Biscotti Recipes

ICED CINNAMON-PECAN BISCOTTI

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix flour, baking powder and 1 teaspoon cinnamon.
• In large bowl, beat granulated sugar, salt and 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Add 1 teaspoon vanilla. Beat in eggs, one at a time, until well blended. Gradually add flour mixture, beating until well blended.
• Place dough on cookie sheet. With floured fingers, press dough into rectangle, 14x10 inches. In small bowl, mix together brown sugar, 1/4 cup softened butter, 1 teaspoon cinnamon and 3/4 cup of the pecans. Spread brown sugar mixture evenly over dough to within 1/2 inch of edges of dough. Using parchment paper to lift dough, fold long sides of dough over center 1/3 of dough, overlapping one side over the other. Shape dough into log, 12x3 inches. Press remaining 1/4 cup pecans on top.
• Bake 28 to 30 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Leaving baked cookie on parchment paper, carefully remove from cookie sheet onto cutting board. Using serrated knife, cut crosswise into 3/4-inch slices. Carefully place slices cut sides down on cookie sheet. Bake 15 to 18 minutes or until light golden brown. Cool completely on cookie sheet, about 30 minutes.
• In small bowl, stir together powdered sugar and milk. Add corn syrup and 1/4 teaspoon vanilla; blend until smooth. Drizzle over cooled biscotti.

CINNAMON PECAN BISCOTTI

Steps:

• Preheat oven to 350 degrees. Chop pecans. Bake 6-7 minutes or until lightly toasted on baking sheet. Remove from pan and cool. Combine flour, baking powder and cinnamon, set aside. Beat butter and 3/4 c. sugar until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in pecans. Divide dough in half. Form each half into a 7x2-inch log. Lightly spray cookie sheet with nonstick cooking spray. Place each log crosswise on sheet about 4 inches apart. Sprinkle each with 1 t. sugar. Bake 30 minutes. Cool on baking rack 15 minutes. Carefully remove logs to cutting board. With serrated bread knife, gently cut logs diagonally into 1/2-inch thick slices. Arrange slices upright on cookie sheet, about 1 inch apart. Bake 20-25 minutes or until dry and crisp. Cool completely on cooling rack. Store in tightly covered container.