Pecan-Caramel Biscotti

Biscotti are sturdy enough to tote along on picnics, but elegant enough to serve at a dessert buffet. This non-traditional (but yummy) version features the deep, smoky flavor of caramel.
2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups pecan meal
3/4 cup Baker's Special Sugar or granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons butter, soft
2 eggs (use 1 whole egg and 1 yolk for the dough, and save the remaining white for the glaze)
1 tablespoon water
1/2 cup caramel chips OR butterscotch chips
In a medium-sized mixing bowl, whisk together the flour, pecan meal, sugar, baking powder, salt and cinnamon. Add the butter and mix until evenly crumbly. Beat in the egg, egg yolk and water. Add the chips and stir just until they're evenly distributed.

Lightly flour a clean work surface. Divide the dough into three portions. Working with one piece at a time, roll the dough into a log about 1 1/4 inches in diameter. Repeat with the remaining dough. Place the logs on a lightly greased or parchment-lined baking sheet and flatten slightly, leaving 2 inches between them.

Lightly beat the egg white with 2 teaspoons of water. Brush this glaze over the tops of the logs. Bake in a preheated 350°F oven for 30 minutes, until they're lightly browned. Remove them from the oven, and allow them to cool for 5 minutes. Slice them into 3/4-inch thick slices on the diagonal, place them cut-side down on the baking sheet(s), and return them to the oven to bake for an additional 10 to 15 minutes, until they're crisp and lightly browned. Allow them to cool, then dip an end in melted chocolate, if desired. Yield: about 5 dozen.
 





 



 
 

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