23/10/2024
Good afternoon! Did y'all think I'd fallen off the face of the earth? 😉 I was out of town for 10 days and when I got back on Sunday, I hit the ground running catching up on everything I had to do! But I'm finally getting caught up and wanted to remind you again about all of the fabulous specials going on with Pampered Chef this month. Did you realize that Christmas Eve is just two short months from tomorrow? Instead of rushing out to find the perfect gift for those on your Christmas list, why not consider something they can't buy in a store and one that would keep on giving through time-saving tools and delightful tastes for the holidays and beyond? Here's a pic of our sets that are on sale through the 31st. And as an extra treat, here's the recipe for Cinnamon Pecan Biscotti that I've made about half a dozen times or more and taken as gifts to folks and they've just raved about how good it is, especially when it's made with our Korintje Cinnamon and Double- Strength Pure Vanilla Extract! As always, I'd be happy to help you with anything I can; just message me and let me know!
Cinnamon Pecan Biscotti
Enjoy these crispy, crunchy cookies with your next cup of coffee or espresso. They’re packed with sweet, aromatic, and nutty flavor.
Ingredients
2 cups (500 mL) flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) ground cinnamon
6 tbsp (90 mL) butter, softened
¾ cup (175 mL) sugar, plus 2 tsp (10 mL) for topping, divided
2 eggs
1 tsp (5 mL) vanilla extract
½ cup (125 mL) pecans, chopped and toasted
Directions
Preheat the oven to 350°F (180°C). Combine the flour, baking powder, and cinnamon in a small bowl and set aside.
Beat the butter and ¾ cup (175 mL) of the sugar with a mixer until creamy. Beat in the eggs and vanilla. Add the flour mixture and mix well. Stir in the pecans.
Divide the dough in half. With each half, form a 7" x 2" x 1" (18-cm x 5-cm x 2½-cm) log.
Place the logs on a parchment-lined cookie sheet, about 4" (10 cm) apart.
Sprinkle each log with 1 tsp (5 mL) sugar and bake for 30 minutes.
Slide the logs onto a cooling rack and cool for 15 minutes. Carefully place the logs on a cutting board. With a bread knife, gently cut the logs diagonally into ½" (1-cm) slices. Arrange the slices onto a cookie sheet, about 1" (2.5 cm) apart.
Bake for another 20–25 minutes, or until the biscotti are dry and crisp. Let them cool completely on a cooling rack. Store in a tightly covered container.
Yield:
26 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 110, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 16 g, Fiber 1 g, Sugars 7 g (includes 7 g added sugar), Protein 2 g
Cook's Tips:
Using a serrated bread knife keeps the biscotti from crumbling before the second bake.
Try melting some chocolate and drizzling it over your biscotti—or dip it!
