Cardamom Pecan Biscotti
Yield: 2 to 3 dozen
The subtle hint of caradmon is present in these dunk-able, crisp Italian cookies.
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In the bowl of a heavy-duty mixer, combine butter, sugar and cardamom. Beat in eggs, one at a time. In a separate small bowl, combine flour, baking powder and salt. Blend into butter-egg mixture until just a few white streaks remain. Add pecans and finish blending.
Transfer dough to a lightly floured surface and form into two long logs. Pat to even up the shapes. Bake until firm to the touch, 25 to 30 minutes. Let cool completely. Lower oven temperature to 275° F.
Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices. Place slices, cut-side down, on the baking sheet. Bake until golden brown, about 25 minutes.
Transfer cookies to wire racks to cool. Store in an airtight container at room temperature for up to two weeks.
Recipe by, PCC Cooks instructor