Below is my award winning recipe for the biscotti voted Best for Dipping at this year’s biscotti event, hosted by my friends Tom and Alicia in Astoria, Queens. With almost 30 entries and twice as many tasters, it’s truly amazing to me that I garnered a prize. I was surprised at how much fun it is to WIN! Sadly, I forgot my camera.
CINNAMON-SUGAR & PECAN BISCOTTI
2 cups all purpose flour
3 teaspoons ground cinnamon (throw a stick or two in a food processor, its spicier than the pre-ground)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 cup (or more) cinnamon glazed pecans (I used Trader Joe’s)
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
cinnamon sugar for dusting
Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, cinnamon, baking powder and salt in medium bowl to blend. Beat sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)
Makes 30-40.
Adapted from Bon Appétit, December 1997 via Epicurious.com
