Toasted Pecan, Cinnamon- Sugar Biscotti

 

Merry Christmas Everyone!! It is that time of the year when all of us food bloggers get together for our annual cookie swap- The Great Food Blogger Cookie Swap!! In case you don't remember from last year, each of us bloggers makes a donation to Cookies for Kids' Cancer and then send cookies to three other bloggers around the country. I was excited this year to send cookies to Los Angeles, CA, San Francisco, CA and Washington, IA.

Packaged and ready to go!

This year Bonbons and Biscotti received cookies from three fabulous food bloggers. I am so excited to share and promote their blogs. Here is where my great Holiday cookies came from:

Baker by Nature sent me Confetti Cheesecake cookies. www.bakerbynature.com

It Is All About Me Fitness sent me Lemon Ginger Zingers and Soft Cantaloupe Jam. www.itisallaboutmefitness.com

The Haas Machine sent me Bittersweet Chocolate Peppermint Cookies. www.thehaasmachine.com

Check out their blogs!!

Toasted Pecan, Cinnamon-Sugar Biscotti

These are so good- crunchy and cinnamony!! They are very similar to a hard Snickerdoodle. Great for dipping in coffee or just eating alone. These will make a great gift for the holiday season!

Cookie

2  cups All Purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. baking powder

1/4 tsp. salt

1 cup sugar

6 Tbsp. butter, room temperature (3/4 stick)

1 egg

1 egg yolk

1/4 cup toasted pecans, roughly chopped

1 1/2 tsp. vanilla

 

Cinnamon Sugar

1/4 Cup granulated sugar

2 tsp ground cinnamon

1. Preheat oven to 325. And cover two baking sheets in parchment paper. Arrange oven racks to top and bottom third of the oven.
2. In a medium sized bowl, add the flour, cinnamon, baking powder, and salt. Stir to combine. Set aside.
3. In you stand mixer or a bowl with hand-mixer, cream the butter and sugar. Scrape the sides of the bowl down with a spatula. Add 1 whole egg and the extra egg yolk and mix to combine. Scrape the bowl again. Add the vanilla and 1/2 the dry mix. Stir briefly and add the rest of the dry ingredients and the pecans. Scrape the bowl and give it one more quick mix.
4. Pour half the dough onto each baking sheet and form into logs (2-2 1/2” wide) pressing down a touch.
5. Combine the cinnamon and sugar for the topping.
6. Brush the logs with remaining egg whites and sprinkle,GENEROUSLY with cinnamon-sugar. Put one sheet in the upper-third of the oven and one in the lower. Bake for 20 minutes and then switch the pans. Bake for another 20-30 minutes or until golden brown.
7. Remove from oven and let cool until you’re able to handle the logs. Once cool use a serrated knife to carefully slice 1/2” thick slices from the log. Place Biscotti cut side down on baking sheet and sprinkle again, very generously, with cinnamon-sugar. Bake 20 minutes or until golden brown all over.

Recipe from www.thegoudalife.tumbler.com