My husband, unlike me, isn’t into cakes or cookies. He likes only white chocolate ( unlike me, again). How a human being can resist chocolate ( I am talking about the real deal here…dark, brown and glorious) is beyond me. I mean, is white chocolate even real chocolate? But hey, I am not complaining too much about it; we both enjoy our own choice of chocolates in peace, no sharing, no stealing, just peace all around. Aah!
This biscotti is one of those rare cookies that he actually likes. He likes to munch on them with his evening tea. It is a basic vanilla biscotti recipe from King Arthur Flour which takes well to a lot of variations. Here I added some pecans to the dough, dunked half of the cookies in white chocolate, and left the other half plain. You could incorporate white chocolate into the dough as well, if you like. The cookies have a lovely vanilla fragrance, thanks to the 3 teaspoons of vanilla called for in the recipe. They are not too sweet and are light and crunchy.
White Chocolate Pecan Biscotti
Basic recipe : American-style Vanilla Biscotti, King Arthur Flour, Vanilla Biscotti
6 tablespoons butter, salted or unsalted
2/3 cup sugar
1/2 tsp salt
2 to 3 tsp vanilla extract
1/4 tsp almond extract, optional
1 1/2 tsp baking powder
2 large eggs
2 cups all-purpose flour
1 cup chopped pecans
1/2 cup white chocolate chips, melted
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18″ x 13″) baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract (if you’re using it), and baking powder until the mixture is smooth and creamy.
Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky. Fold in the pecans.
Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2″ x 2″ logs, about 3/4″ tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.
Bake the dough for 25 minutes. Remove it from the oven.
Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a sharp chef’s knife or serrated knife to cut the log crosswise into 1/2″ to 3/4″ slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool.
Remove the biscotti from the oven, and transfer them to a rack to cool. Once cool, dunk the top of the cookies in the melted chocolate and then the sprinkles. Store airtight at room temperature; they’ll stay good for weeks.
Yield: 30 to 40 biscotti, depending on size.
Note: I did not spray it with water. I just loosely covered the biscotti with foil for 5 minutes.