Pecan coffee biscotti
- 210g plain flour, sifted
- ½ tsp baking powder
- 145g caster sugar plus ½ tsp extra
- 60g unsalted butter
- 2 eggs
- ½ tsp natural vanilla extract
- ½ tsp instant coffee granules
- 135g whole pecans
From Indulgence Cookies, published by Murdoch Books, $29.95.
Method
Preheat the oven to 180C. Line two baking trays with baking paper. Blend the flour, baking powder, sugar and a pinch of salt in a processor for one-two seconds. Add the butter and mix until the mixture resembles fine breadcrumbs. Add the eggs and vanilla and process until smooth. Transfer the dough to a well-floured surface and knead in the coffee and pecans. Divide into two equal portions and, using lightly floured hands, shape each into a log about 20 centimetres long. Place the logs on the baking trays and sprinkle with the extra sugar. Press the top of each log down to make an oval. Bake for about 35 minutes, or until golden. Remove and set aside to cool for about 20 minutes. Reduce oven to 170C. Cut the logs into one-centimetre slices. Turn the baking paper over and spread the biscotti well apart on the tray. Return to oven and bake for 30 minutes or until they just begin to colour. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. These biscotti will keep, stored in an airtight container, for up to three weeks.
Makes 40
