The word “biscotti” literally means twice baked in Italian. The fact that we are baking something twice might make this recipe sound complicated, but it’s really not! This biscotti is sooo- buttery and very light and sweet. You will enjoy it down to the last crumb.BISCOTTI.
This is special biscotti.
This recipe is more like biscotti meets shortbread cookie meets butter pecan–and then dip it into a steamy hot cup of joe.
It is SO. STINKIN’. GOOD. Making biscotti is really not any more advanced than making cookies. You really don’t have to do anything fancy other than separating it into two log shapes.And then once that is baked, you slice it as thin or thick as you would like, and put the slices back into the oven.Flip those bad boys over and put the pan into the oven for its final hurrah!I’m telling ya, invite some friends over, and watch those caffeinated comrades of yours devour every last bite of this delectable biscotti! Ciao!
Pecan Shortbread Biscotti
What you need:
- 3 sticks of softened butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1 1/2 cups chopped pecans
What to do:
- Preheat oven to 350 degrees (F). Line a baking sheet with parchment paper or grease well. Set aside.
- In a large bowl, beat butter and sugar together at medium speed until creamy (just a minute or so).
- Add extracts and beat in eggs one at a time, mixing into butter/sugar.
- In a small bowl, mix together flour and baking powder with a fork.
- Add flour mixture to creamed butter/sugar/eggs and mix until well combined.
- Fold pecans into batter.
- Shape into two logs. (I would divide the dough into two similar-sized sections, then shape them into two log shapes. They should be 2″ wide and about 10″ long.)
- Place the logs side by side on prepared baking sheet and place in oven.
- Bake for 20-25 minutes until golden.
- Remove from oven and slice logs into slices- should make 18-20 slices per log.
- Turn slices flat to one side on the cookie sheet and bake in oven for additional 15 minutes or so.
- Remove from oven, flip slices over, and bake for the final 15 minutes until crispy and golden.
- ENJOY with a hot cup of coffee!
I took one of my beloved childhood favorites and covered it in white chocolate. Holllllller. To add a sweet/salty snack element, I added white cheddar popcorn to the recipe and served it in a bowl as a snack mix/bark. I made one pan with popcorn and one without. I like the one with popcorn better. However, both are absolutely, positively, “magically delicious”!We are halfway through March, people! That means that Spring is finalllllly within reach! Halllllllelujah! It cannot come soon enough. We have all “sprung forward”, my mom is already asking about our Easter plans, and people are leaving on trips for Spring Break. And, speaking of Spring Break trips, Joey and I are leaving for good ol’ Mississippi on Saturday. It will be my first trip to the South, and I’ve never been more excited for humidity, swampland, and authentic Southern food. More updates on that in the coming weeks!
But for now, back to this chocolate-covered cereal. I figured I had to post something St. Patrick’s Day-ish. So this is what I came up with. This crunchy, sugary-sweet bark recipe is stinkin’ addicting. I made (and documented) the first batch using just Lucky Charms and a package of white almond bark. You just separate the cereal–marshmallows in one bowl and hard cereal pieces in another–and melt the white chocolate (I used almond bark), combine it, and voila! It turned out spendidly. Earlier this week, though, I decided to make another batch for our bible study group. I just felt like it needed a little more salty-sweet action. Want to know what I did? I bought a bag of White Cheddar Smartfood Popcorn and mixed it in! It was the crown jewel. My friends could not get enough of it. (See additional pictures at the bottom of post.) First you separate the hard pieces from the marshmallows (and try not to eat all the marshmallows). If you are adding popcorn like I did, you can layer the popcorn evenly with the cereal pieces at this point. Then you want to melt a pound of white chocolate or almond bark and pour it onto the cereal bits. You’ll have to mix it together and then spread it out again to make sure it all sticks together in the end. Let’s make it pretty!Add your marshmallows and push down gently so that they stick into the white chocolate. Let it sit for a few hours and break it all up! You’ll be in your own Lucky Charms heaven.
Lucky Charms Crunch Bark
What you need:
- box of Lucky Charms cereal, separated into 2 cups dry cereal and 2 cups marshmallows
- pound of white almond bark or white chocolate
- white cheddar popcorn (optional)
What to do:
- Get out a baking sheet or jelly-roll pan and line it with parchment paper or foil.
- Spread dry cereal pieces onto lined baking sheet. (If you are adding popcorn, do this now.)
- Melt your white chocolate according to package instructions- you MUST heat in intervals.
- Pour melted chocolate over cereal and mix gently to combine, pat cereal back together to form a layer again.
- Before chocolate hardens, top with marshmallows and press down lightly- just enough that you don’t break marshmallows, but hard enough that they stick into the bark.
- Let your creation cool and harden.
- Break into pieces and serve!
Notes: If you’re a sweet and salty addict like me, I’d suggest adding the popcorn to the mix. Check out the photos below: