Autumn-Spiced Bourbon Pecan Biscotti
Yes foodies, it’s autumn and a great time to use a vast array of spices in our cooking. Fall brings with it many food favorites but one that you don’t see very often is an Autumn Spiced Biscotti. Since there is no addition of pumpkin, these spicy fall flavors will really shine through. Believe me, this recipe is delicious and a no-brainer if you enjoy autumn spices. Not only do these biscotti taste great, they will also fill your home with a potpourri of tantalizing aromas that will pleasantly signal to your family (and the rest of the neighborhood) that autumn has officially arrived.
As an extra bonus, this biscotti recipe can be made without the spices and you’ll still have one fabulous cookie. You can, also, substitute the pecans with any nut of your choice or simply make them nut free. This recipe adapts easily and it’s always a winner. However, since we are now in autumn, I like to add the spices, pecans and even a little Bourbon to the recipe. I hope you’ll enjoy them this way too. So bake up a batch of these festive biscotti and welcome autumn into your home!
Autumn-Spiced Bourbon Pecan Biscotti
(makes about 25 biscotti)
Ingredients:
- 1 stick (8 tablespoons) unsalted butter
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon Bourbon liquor or Brandy
- 2 cups + 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 teaspoon salt
- 3/4 cup pecan halves
- Orange sanding sugar for coating (optional)
Procedure:
- Set oven to 375°
Beat the butter and sugar together.
- Beat the butter, sugar and eggs together until light and fluffy.
- Add the vanilla and liquor.
Add the spices to the flour. I added turmeric for color more so than for its flavor.
- In a separate bowl, sift together flour, baking powder, spices and salt.
- Add pecans.
Add the pecans and mix them in quickly. You want to keep them from breaking up too much.
- Fold both mixes together and combine well.
- Form into 2 logs. Flatten down the dough to about 1/2 inch.
Neatly flatten out the biscotti dough.
- Sprinkle evenly with sugar, if using.
Sprinkle top with sanding sugar. This is optional, but it adds a festive autumn touch.
- Cook 375° 20-25 minutes or until golden brown.
- Cool for 15-20 minutes
Tip: Reduce the oven to 325°
Using a serrated knife cut the baked biscotti dough. The place the sliced biscotti back on the tray to back a second time.
- Cut into 1/2-inch thick slices and return back to the 325° oven to bake on one side for 10-12 minutes. This second bake will help dry out to create a nice crunchy biscotti.
- Turn and bake again for another 10-12 minutes.
Tip: Let the biscotti cool completely before serving.
Yes, these biscotti are great even without the orange sanding sugar.