Butterscotch Coconut Biscotti Recipe
Butterscotch Coconut Biscotti Recipe | | Biscotti is one of my favorite cookies to both eat and make. Most people shy away from them because of how long it takes to make them, but the active time is minimal and incredibly easy. If you have time to let these cool completely between baking, you will not regret making a batch. While a traditional biscotti is a hard cookie that can be dunked into your hot beverage, these cookies are softer and more crumbly. This gives you a easy to eat cookie that is packed with the delicious flavors of coconut, pecans, and butterscotch! Trust me, you will be coming back at all times of day to grab one of these, they are so good! #biscotticookierecipe #easycookierecipe #easybiscottirecipe #cookierecipe #bakesalerecipes
BUTTERSCOTCH COCONUT BISCOTTI RECIPE:
INGREDIENTS:
⚈ 2½ cups all-purpose flour
⚈ 2 tsp baking powder
⚈ 1/8 tsp salt
⚈ ½ cup unsalted butter softened
⚈ ½ cup granulated sugar
⚈ ½ tsp almond extract
⚈ ½ tsp coconut extract
⚈ 2 eggs beaten
⚈ 1 cup pecans cookie pieces
⚈ 1 cup coconut shredded
⚈ 1 cup butterscotch chips
INSTRUCTIONS:
⚈ Preheat oven to 325°F and line large baking sheet with parchment paper.
⚈ In a medium size bowl, mix flour, baking powder, and salt. Set aside.
⚈ In a large bowl (stand mixer works best) cream butter and sugar together. Add extracts and eggs. Once well incorporated, add flour mixture. Once all the ingredients are well mixed and form a dough, add coconut, pecans, and butterscotch chips.
⚈ Spread dough onto parchment paper in a large rectangle, about ½-¾ thick. Bake for 35 minutes, then let cool for 3 hours. Slice into individual cookies. Bake for an additional 10-12 minutes at 325°F. Let cool and enjoy!
NOTES:
⚈ When purchasing pecans, we like to use the cookie piece size pecans. They are finer than chopped pecans, making it easier to incorporate into the dough. If you can't find this size, chopped works for this recipe, but you may have to work it into the dough a little more to get them incorporated.
⚈ This dough is dry so don't worry if it seems crumbly to you when putting it on the sheet pan. When spreading the dough, wet your hands to work the dough. This will add a little moisture to the dough and allow you to spread it easier.
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Montefioralle Winery: Biscotti recipe
Original Alessia's recipe.
Cook her famous cookies.
Enjoy the biscuits with a glass of Vin Santo del Chianti Classico
Chocolate Pecan Biscotti
Crunchy but tender Chocolate Pecan Biscotti! So good with a cup of coffee in the morning! Full recipe here:
Butter Pecan Biscotti Recipe
Butter pecan biscotti are perfect for holiday cookie exchanges and for sharing! These biscotti mimic the buttery, nutty goodness in butter pecan ice cream.
Find the recipe with helpful tips and tricks here:
INGREDIENTS:
3 eggs, room temp
1 1/2 tsp. baking powder
3/4 cup light brown sugar
3 cups all-purpose flour
3/4 tsp. salt
1 tsp. vanilla bean paste, sub vanilla extract if you don't have paste
1 1/2 sticks unsalted butter, room temp (6 oz. or 12 tbsp.)
1 cup pecans, toasted and chopped
4 ounces chocolate, melted, for drizzle (if desired)
PROCEDURE:
Preheat oven to 375F.
Lay pecans on a sheet pan in a single layer and toast in the oven for 5-7 minutes, until fragrant. Remove and set aside to cool before chopping.
Put butter in a small sauce pot and melt over medium heat. Continue cooking for 5 or 6 minutes until it is foamy and starts to deepen in color to a light brown. You will smell it's deliciousness. That's your cue. Remove from heat and set aside to cool. Do not cook butter past light brown, it burns very quickly.
In a medium bowl: combine flour, salt and baking powder
In a separate bowl (or the bowl of a stand mixer): Combine browned butter and brown sugar, then add eggs, one at a time.
Add vanilla bean paste. Continue mixing for 4 - 5 minutes, then add dry ingredients. Mix until barely combined, then add pecans and mix until nuts are incorporated. (You may not get them all in, that's ok. You will do it when forming the logs.)
On a parchment lined sheet pan, form 2 loaves of dough roughly 3 wide by 3/4 thick.
Bake for 22-24 minutes. Remove from oven and let cool for 20 minutes. Slice logs into approximately 1/2 slices and lay them on their sides.
Reduce heat to 300F and bake for an additional 18 - 20 minutes.
Cool completely before drizzling with melted chocolate (if desired).
Pumpkin-Pecan Biscotti!!
These pumpkin pecan biscotti are packed with pumpkin and pecans flavor and dipped in chocolate.They are crispy and soft at the same time, perfect for dipping into coffee or milk.Let me know what you think in the comments below and subscribe for regular new videos????!!#biscotti #pumpkin #pecans #cookies
For the biscotti dough????:
300g/2 1/4 cups all purpose flour
100g/1/2 cup light brown sugar
100ml/1/2 cup vegetable oil
150g/1 1/4 cups whole pecans
140g/1/2 cup pumpkin puree
2 eggs at room temperature
10g/2 tsp baking powder
2.5g/1/2 tsp salt
2.5g/1/2 tsp cinnamon powder
2g/1/4 tsp vanilla powder
1.25g/1/4 tsp ginger powder
1.25g/1/4 tsp clove powder
1.25g/1/4 tsp nutmeg
Zest of an orange
Melted dark chocolate
Melted white chocolate
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email????:giorgia.a79@gmail.com
Biscotti with Almonds, Cranberry, & Orange
This is another winning flavor combination for biscotti, and I’m sure you will enjoy it as much as my family does. The orange zest adds so much flavor to this and is a perfect complement to the craisins. Try this recipe with walnuts or pecans instead of almonds for a different flavor variation.
Ingredients
• 1 cup sugar
• ½ cup neutral oil
• 3 eggs
• 1 teaspoon vanilla extract
• 3 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tsp kosher salt
• 1 cup almonds roughly chopped
• 1 cup craisins
• zest from 1 large or 2 small oranges
• ½ tsp orange extract
Directions
1. Preheat the oven to 375 degrees F.
2. Line cookie sheet with parchment paper.
3. Combine sugar, oil, eggs, vanilla extract, orange extract, and orange zest in a large bowl and mix until well-blended.
4. Combine flour, baking powder, and salt in a separate bowl and add to egg mixture.
5. The dough will be heavy. Mix until well combined. If necessary, use your hands to combine thoroughly.
6. Add almonds and craisins and mix into the dough.
7. Divide dough into two equal pieces. Place sheet of parchment paper on sheet pan. Form each piece into a log the length of your cookie sheet and approximately ½ inch thick.
8. Bake 25 to 30 minutes until golden brown. Carefully transfer logs to wire racks until cool enough to handle.
9. Lower oven temperature to 350 degrees F.
10. Slice each log crosswise into roughly ½ inch slices. Place slices back on the cookie sheet.
11. Bake an additional 20-30 minutes until lightly toasted.
12. Allow to cool and store in airtight container or freeze.
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