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Messina Hof Pecan Biscotti

as prepared by Chef Chris Shepley of The Vintage House Restaurant at Messina Hof Winery

Ingredients

  • ¼  cup  unsalted butter
  • ¼  cup  vegetable shortening
  • ¾ cup   brown sugar
  • 3  large eggs
  • ½  tsp  vanilla extract
  • ½  tsp  Messina Hof Solera Sherry
  • 1   tsp baking powder
  • 1  tsp  salt
  • 3  cups  all-purpose flour
  • 1  cup  pecan pieces toasted and roughly chopped

Instructions

  • Cream the butter, shortening and sugar
  • Add the eggs one at a time, scraping the bowl each time
  • Add the vanilla and Solera Sherry
  • Mix all the dry ingredients together in a separate bowl
  • Add the dry ingredients in in two batches until 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 20 minutes on each side turning the biscotti over after the first 20 minutes
  • Once cooled dip in chocolate laced with MH port

Notes

Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.