ALMOND-PECAN BISCOTTI COOKIES
Makes about 38 cookies
These cookies challenge the hard and crunchy biscotti stereotype. Soft and tender, these biscotti pack a double dose of nuttiness with ground toasted pecans and almond extract before being finished with a bright white glaze.
2 cups (250 grams) all-purpose flour
⅔ cup (75 grams) finely crushed toasted pecans (see Notes)
½ cup (100 grams) granulated sugar
2½ teaspoons (12.5 grams) baking powder
¾ teaspoon (2.25 grams) kosher salt
¾ cup (168 grams) refined coconut oil (see Notes)
2 large eggs (100 grams), room temperature
1 teaspoon (6 grams) vanilla bean paste
½ teaspoon (2 grams) almond extract
Vanilla-Almond Glaze (recipe follows)
Garnish: finely crushed toasted pecans
1. Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
2. In a large bowl, whisk together flour, pecans, sugar, baking powder, and salt.
3. In a small bowl, stir coconut oil until smooth, and add to flour mixture; add eggs, vanilla bean paste, and almond extract. Using clean hands, mix until well combined and a dough forms.
4. Scoop dough by tablespoonfuls (about 18 grams each), and roll into balls. Place 1 inch apart on prepared pans.
5. Bake, one pan at a time, until tops are set and bottoms are lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Place racks with cookies on a sheet of parchment paper. Using a fork, dip cooled cookies, 1 or 2 at a time, into Vanilla-Almond Glaze to coat, letting excess drip off. Return cookies to racks. Garnish with pecans, if desired. Let stand until glaze is set, at least 2 hours, or up to overnight. Store in an airtight container for
