Pecan Biscotti

Pecan Biscotti

Servings 16 biscotti


  • 1/4 cup unsalted butter
  • 1/4 cup vegetable shortening
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp Solera Sherry
  • 1 tsp baking power
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 1 cup pecan pieces toasted and roughly chopped


  • Cream the butter, shortening and sugar.
  • Add the eggs one at a time, scraping the bowl each time.
  • Add the vanilla & Sherry.
  • Mix all the dry ingredients together in a separate bowl.
  • Add the dry ingredients in in two batches till well mixed.
  • Transfer the dough to a table and divide the dough into three equal pieces.
  • Shape each piece into a log about 10” in length.
  • Flatten slightly.
  • Bake the logs at 300 degrees for 20 minutes in a convection oven (350 for 30-35 in conventional).
  • Cool the log and slice them in 1” thick slices once cool.
  • Now lower the oven temperature 50 degrees and bake on the biscotti a second time for 20 minutes on each side, turning the biscotti over after the first 20 minutes.
  • Once cooled, dip in chocolate laced with Messina Hof port.

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