Brown Sugar, Pecan and Kahlua Biscotti

23 Dec

BiscottiThis is another great recipe I clipped from some newspaper long ago. We make it fairly often because it’s not difficult, there’s no fat, it’s very tasty, and the biscotti remain good to eat even when you keep them for a long time.  They’re great dunked into a cup of coffee.

My Jewish friends often mistakenly call these tidbits mandelbrot, which are similar but I think, on the whole, softer.

The key to making good biscotti is to bake them twice so they’re nice and hard. You’ll want to chop the nuts fairly fine so that you can cut clean slices after the first baking.

If you don’t use liqueur, you can substitute strong coffee or orange juice, and you can easily substitute walnuts for the pecans.


2 cups flour
1 cup brown sugar
1 tsp. baking powder
¼ tsp. salt
3 eggs
3 Tbs. Kahlua or another liqueur  (Grand Marnier and Sabra are also good)
1½ cups chopped pecans
¼ cup white sugar


Preheat oven to 325 degrees. Line a baking sheet with parchment paper or spray lightly with cooking spray. Combine dry ingredients in a bowl and set aside.

Combine eggs and liqueur in a large bowl and mix well with an electric mixer. Mix in the flour mixture until just combined. Stir in the pecans until just incorporated.

Use a large spatula to remove half the dough to the prepared baking sheet and shape into a large, flattened log. Do the same with the other half. You may have to wet your hands to do this easily. Leave at least 3 inches of space between the logs.

Bake for about 45 minutes, until the tops of the loaves are firm to the touch and they begin to crack slightly. Be careful not to over-bake.

Allow the loaves to cool for about 30 minutes, then cut them with a sharp, serrated knife into slices about ½-inch wide. Lay the slices flat on the baking sheet and sprinkle lightly with white sugar. Bake for about 8 minutes, then turn the slices over and sprinkle the other side with sugar. Bake another 8 minutes. They should be lightly browned; keep an eye on them so they don’t over-brown.

Cool completely on wire racks before storing in an airtight container.

Makes 2 to 3 dozen biscotti


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