Almond-Pecan Biscotti Cookies
Makes 38
Ingredients
- 2 cups all-purpose flour
- ⅔ cup finely ground toasted pecans
- ½ cup granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ¾ cup refined coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean paste
- ½ teaspoon almond extract Vanilla-Almond Glaze (recipe follows)
- Garnish: finely ground toasted pecans
Instructions
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, whisk together flour, pecans, sugar, baking powder, and salt.
- In a small bowl, stir coconut oil until smooth, and add to flour mixture; add eggs, vanilla bean paste, and almond extract. Using clean hands, mix until well combined and a dough forms. Scoop dough by tablespoonfuls (about 18 grams each); roll into smooth balls, and place 1 inch apart on prepared pans.
- Bake, one batch at a time, until tops are set and bottoms are lightly golden, 10 to 12 minutes. Let cool on pan for 5 minutes. Remove from pan and let cool completely on wire racks.
- Line rimmed baking sheets with parchment paper. Place wire racks with cookies on top of prepared pans. Drop cooled cookies, 1 or 2 at a time, in Vanilla-Almond Glaze, and coat on all sides. Using a fork, remove cookies from glaze, letting excess drip off; return, flat side down, to wire racks. Garnish with pecans, if desired. Let stand until glaze is set, at least 2 hours or up to overnight.
3.5.3251
Vanilla-Almond Glaze
Makes 2 cups
Ingredients
- 4 cups confectioners’ sugar
- ⅓ cup water
- 1 teaspoon vanilla bean paste
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
Instructions
- In a small bowl, stir together all ingredients until smooth and well combined.
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