Two delicious desserts in one; vanilla and maple syrup biscotti studded with chunks of pecan praline brittle.
I love pecan pie but sometimes the texture can be a bit gelatinous.
I love biscotti but sometimes it is almond overload.
So lets get the best parts about each dessert and mush it up, welcome pecan pie biscotti, you'll thank me once you try it.
So yes, the second episode of the Great British Bake Off was all about biscuits and the signature challenge was to create biscotti, an Italian twice baked biscuit. I personally love biscotti with it's crunchy and crisp texture but there are not many flavour options you can buy in the supermarket.
Homemade biscotti is 100 times better as you can add more new and exciting flavours as well as knowing what exactly is in your biscuit. Plus, you can be more inventive with your recipe and add whatever you what.
What makes this biscotti "pecan pie" biscotti is the addition of homemade maple pecan praline brittle; pecans covered in a maple brown sugar caramel and then chopped up and mixed through the maple vanilla flavoured dough. Now, if that isn't pecan pie, then what is? These biscotti taste so similar pecan pie, it is actually amazing! The addition of the praline pieces throughout the dough is something special; the sugar coating from the nuts melts into the dough whilst it is baking, creating little pockets of toffee.
Biscotti many sound technical but it is actually an easy, 1 bowl, 1 pot recipe. The hardest part of the the whole recipe is waiting for the biscotti to cool!
This biscotti is delicious with it's crisp texture and decadent and moreish flavour, it is so additive. Serve the biscuits along your tea or coffee or even use them to add extra texture and flavour onto yogurt or chocolate sorbet.
If you do decide to make these biscotti or anything else on my blog, I would love to see it. Simply share your baking, using the tag #bakingtheday so I can see all of your gorgeous creations.
Pecan Pie Biscotti
Posted By Eve
For the pecan praline brittle
- 60ml pure maple syrup
- 60g soft light brown sugar
- 125g plain pecan halves
For the biscotti dough
- 1 batch pecan praline brittle
- 2 free range organic eggs, at room temperature
- 100g soft light brown sugar
- 2 tbsp. maple syrup
- 1 tbsp. golden syrup
- 50ml oil, I used rapeseed oil
- 25g butter, melted
- 1~1/2 tsp. vanilla extract
- 275g plain flour
- 1/2 tsp.baking powder
- Line a baking tray with a non-sick baking mat, such as Silpat or non-stick baking paper and set aside.
- First, make the pecan praline brittle. Put the maple syrup, and brown sugar into a sauce and mix well. Remove the spoon and heat the mixture, on medium heat, with a sugar thermometer until it reaches 180ºc. Add the pecans and mix with a wooden spoon until all of the nuts are covered in the caramel.
- Pour the nutty caramel onto the prepared baking tray and spread out to create a single layer of the nuts and caramel. Leave this to cool completely at room temperature
- Preheat the oven to 180ºc/ 170ºc fan/ gas mark 4 and line a baking tray with a non-stick baking mat or baking parchment.
- Now, once your pecan praline brittle has cooled completely, place it onto a chopping bard and cop it until it reaches the size of raisins. Set aside.
- Next, start the biscotti dough. Put the eggs, brown sugar,maple syrup and golden syrup into a bowl and whisk for 3-5 minutes until it is light and foamy in texture.
- While whisking, pour in the oil, melted butter and vanilla and whisk for another minute or so.
- In a separate bowl, add the plain flour, baking powder and chopped up pecan praline brittle and mix with a spoon until the praline is covered in the flour.
- Now, add the flour mixture into the egg mixture and using a wooden spoon, mix the ingredients together until a very stick dough is formed.
- Spoon the dough onto the prepared baking tray and shape it into a log shape using 2 spoons or very well floured hands.
- Bake the biscotti for 20 minutes until golden, once baked cut into 2cm slices and bake again at 160ºc/ 150ºc fan/ gas mark 3 for 20 - 30 minutes on the baking tray until dry and evenly brown. Place on a wire rack to cool completely
Once baked, the biscotti should be kept in an air-tight container for up to 3 weeks.