Butter pecan biscotti

Ok, I confess, I'm on a biscotti kick.  

There are so many different ways you can make it. 

So many recipes to try!  It's quite fun trying them! 

I've discovered it's really not hard to make at all.  Maybe it's practice (I did fail in my first attempt-I don't know why though).  Maybe it's just refusing to think of it as fancy and complicated and getting in my kitchen and going for it...whatever it is, it really is easy to make.  

Just ask Joelle and Brienne.   We finally got in the kitchen together after having these ingredients on hand for over two weeks.  I kept putting it off because there always seemed to be something more important that needed my attention...or I was too tired after doing those things...either way, I was so excited to finally get in there and make these yummy things!

{just before going in the oven again...they all fit on one cookie sheet...after my kids ate the ends!}

Butter Pecan Biscotti

Ingredients:

1/2 cup unsalted butter (softened)

1/2 cup sugar

1/2 cup light brown sugar (packed)

2 eggs

1 tsp. vanilla extract

2 1/2 cups all-purpose flour

1 1/2 tsps. baking powder

1/4 tsp. salt

1 cup butterscotch chips

1 cup chopped pecans (chop into small bits for ease in slicing biscotti)

1/2 cup butterscotch chips (optional, for drizzling)

1.  Heat oven to 350 degrees.  Line cookie sheet(s) with parchment paper.  I was able to use     one cookie sheet.

2.  Beat butter and sugars at high speed until blended.  Add eggs and vanilla and continue to beat until the sugar grains are dissolved and the batter forms ribbons when falling off the beaters.

3.  Stir together the flour, baking powder, and salt in a separate bowl.  Gradually add this dry mixture to the wet ingredients until smooth, stiff and a little sticky.  Using a wooden spoon, mix in 1 cup of the butterscotch chips and the chopped pecans.

4.  Divide the dough into four balls.  Shape each one into a log about 8 inches long (I shaped mine on the parchment paper).  Smooth the dough so that the logs have a uniform thickness from top to bottom.  Square off all the corners and edges.  The logs should be 1 1/2 to 2 inches apart on the cookie sheet.  Flatten the tops slightly. 

5.  Bake 20 to 25 minutes or until the logs are set and a wooden toothpick inserted in the center comes out clean.  Remove biscotti from the oven and let them cool on the cookie sheet for 15 minutes.    

6.  Transfer the cooled biscotti to a cutting board.  Using a serrated knife (or a very sharp chef's knife), cut the logs diagonally into 1/2 inch wide slices.  Use a slight sawing motion.  Place slices close together, cut side down on ungreased cookie sheet.  Return them to the oven and bake for 5 to 6 minutes.  Turn each slice (I used tongs and turned them carefully); bake for an additional 5 to 8 minutes.  Remove from oven; cool slightly.  Transfer to a wire rack and cool completely.  

7.  You can also melt the remaining butterscotch chips and drizzle it over the tops of the biscotti.  We opted not to...we didn't think the finished product needed any improvements! ;)