It's no secret that I love sweets. I have to have a little something sugary after every meal or it just doesn't feel complete. Breakfast is no exception and these biscotti are just perfect with a cup of coffee after some eggs. The spicy kick from the cayenne is a really nice addition and since you'll have some pecans leftover from this recipe, I dare you not to indulge in them by the handful. Yum!
6 Tablespoons (3/4 stick) unsalted butter, at room temperature
1 egg yolk
1 teaspoon vanilla
1 large egg white
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 cups raw pecan halves
Start by making the pecans. Place a rack in the upper third of the oven and preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk egg white until the whites have foamed into small white bubbles. Add sugar, spices, and salt. Whisk until thick and opaque. Add pecans and toss to coat. Once thoroughly coated, spoon pecans onto prepared baking sheet. Leave any extra coating in the bowl.
Bake for 30 to 35 minutes, or until nuts are fragrant and toasted golden brown. Remove from oven and allow to cool completely before chopping and incorporating into biscotti batter.
To make the Biscotti:
Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, cinnamon, nutmeg, baking powder and salt. Set aside.
In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the down and beat in the egg followed by the egg yolk. Beat in the vanilla extract.
Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed. Fold in 1 1/2 cups chopped pecans.
Divide the dough in two on the two making sheets. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Bake the two sheets on two different racks in the oven for 20 minutes. Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.
Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar. Bake again until pale golden, about 10-15 minutes.
Store in an airtight container for up to one week.