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Cookies and cupcakes on a tiered tray

Almond-Pecan Biscotti Cookies

Makes 38
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Ingredients Method

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

Method
 

  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, pecans, sugar, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.