Caramelized Pecan Biscotti

Roopa

Next in the list of Italian pastries was biscotti! Unlike typical North American biscotti, these were bite sized. Chef Marco commented that biscotti is intended to be enjoyed with a meal, and is not intended to actually be a meal in itself. All I really knew about biscotti was that it is baked twice (which is apparently what the actual translation of biscotti is), so I was surprised at how easy these were to make! These were also my favourite of everything made at pastry school. 

INGREDIENTS

  • 60 g granulated sugar
  • 80 g pecans
  • 2 eggs
  • 110 g sugar
  • 110 g canola oil
  • 1 mL vanilla extract
  • 1 pinch orange zest
  • 200 g pastry flour
  • 6 g baking powder
  • 1 g cinnamon

DIRECTIONS

  1. Make a dry caramel from the sugar and add pecans to it when done. Remove from heat and let the pecans cool on a silpat mat.
  2. When the pecans have cooled, grind them into coarse chunks with a rolling pin. 
  3. Whip the eggs and sugar into a sabayon. 
  4. When the sabayon reaches ribbon stage, mix in the oil, vanilla, and zest.
  5. Fold in the flour, baking powder, cinnamon, and ground pecans. 
  6. Pipe into long strips on a tray, and bake at 350 F until browned. 
  7. Freeze and cut when ready to bake again. 
  8. Bake the second time at 250 F until dry. 

Notes:

  • Add the sugar bit by bit to the caramel to keep from clumping. 
  • Once the caramel starts foaming, you have 5 seconds until it burns. 
  • Make sure you add the oil to the sabayon after the ribbon stage. 
  • Biscotti gets baked the first time for colour, and the second time for dryness. 
  • The first baked biscotti can stay in a freezer. 

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