Almond-Pecan Biscotti Cookies - Baking from Scratch

      These cookies defy the traditional crunchy and crisp biscotti image. They are soft and have a melt-in-your-mouth texture, infused with a rich nuttiness from both ground toasted pecans and almond extract, and are finished off with a vibrant white glaze.

      Yields approximately 38 cookies

      Ingredients:

      - 2 cups (250 grams) all-purpose flour

      - ⅔ cup (75 grams) finely ground toasted pecans (see Notes)

      - ½ cup (100 grams) granulated sugar

      - 2½ teaspoons (12.5 grams) baking powder

      - ¾ teaspoon (2.25 grams) kosher salt

      - ¾ cup (168 grams) refined coconut oil

      - 2 large eggs (100 grams), at room temperature

      - 1 teaspoon (6 grams) vanilla bean paste

      - ½ teaspoon (2 grams) almond extract

      - Vanilla-Almond Glaze (recipe follows)

      - Garnish: finely ground toasted pecans

      1. Preheat the oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.

      2. In a large bowl, combine the flour, pecans, sugar, baking powder, and salt using a whisk.

      3. In a separate small bowl, mix the coconut oil until smooth, then add it to the flour mixture. Incorporate the eggs, vanilla bean paste, and almond extract. Use clean hands to blend until thoroughly combined, forming a dough.

      4. Scoop the dough using a tablespoon (about 18 grams each), roll them into smooth balls, and place them 1 inch apart on the prepared sheets.

      5. Bake one batch at a time until the tops are set and the bottoms are lightly golden, which should take about 10 to 12 minutes. Allow them to cool on the pan for 5 minutes before transferring to wire racks to cool completely.

      6. Line the rimmed baking sheets with parchment paper again. Set the wire racks with cookies on top of the prepared pans. Dip the cooled cookies, one or two at a time, in the Vanilla-Almond Glaze, ensuring all sides are coated. Use a fork to lift the cookies from the glaze, letting any excess drip off, then return them flat side down onto the wire racks. If desired, garnish with pecans. Allow to set until the glaze is firm, which should take at least 2 hours or can be left overnight.

      Note: To finely grind toasted pecans, place them in a large resealable plastic bag and crush them with a rolling pin until they are about ⅛ inch or smaller pieces. Measure or weigh the amount needed after grinding.

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      Vanilla-Almond Glaze Recipe

      Yields about 1½ cups

      Ingredients:

      - 4 cups (480 grams) confectioners’ sugar

      - ⅓ cup (80 grams) water

      - 1 teaspoon (6 grams) vanilla bean paste

      - ½ teaspoon (2 grams) almond extract

      - ¼ teaspoon kosher salt

      In a small bowl, combine all ingredients until the mixture is smooth and well blended.

      We’d love to hear your feedback!