Butterscotch Pecan Biscotti
Crisp twice-baked biscotti filled with toasted pecans and chopped butterscotch chips, with an optional butterscotch drizzle.
- Total Time1 hour 20 minutes
- YieldAbout 24 biscotti 1x
- DietVegetarian
Ingredients
Wet Ingredients
- 50g light olive oil or neutral oil
- 75g granulated sugar
- 1 tbs pure vanilla extract
- 14g unsalted butter, melted
- 2 large eggs
Dry Ingredients
- 210g all-purpose flour
- 3g baking powder
- 2g fine sea salt
Mix-Ins
- 80g pecans, toasted, cooled, and chopped
- 80g butterscotch chips, roughly chopped
Optional Finish
- 60g butterscotch chips, melted
- 20g toasted pecans, finely chopped
Instructions
1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Beat the olive oil and sugar until well combined.
3. Add the vanilla and melted butter.
4. Beat in the eggs one at a time.
5. Whisk the flour, baking powder, and salt.
6. Gradually combine the wet and dry ingredients.
7. Fold in the pecans and butterscotch chips.
8. Shape two 10-by-2-inch logs.
9. Bake 35 to 40 minutes.
10. Cool 10 minutes and reduce oven to 275°F.
11. Slice diagonally.
12. Arrange cut-side down.
13. Bake 8 to 10 minutes, turning for extra crispness.
14. Cool completely.
15. Add the optional finish.
Notes
Toast the pecans before chopping. Roughly chop the butterscotch chips. Slice with a serrated knife. Store airtight for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Sweets & Treats
- Method: Twice baking
- Cuisine: Italian-inspired
Find it online: https://myweatheredtable.com/butterscotch-pecan-biscotti/