Harvest Biscotti

Name: Harvest Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp baking powder; 158 milliliters firmly packed brown sugar; 158 milliliters butter or margarine, softened; 4 larges eggs; 946 milliliters all-purpose flour; 237 milliliters finely chopped pecans, toasted; 0 teaspoons salt; 158 milliliters sugar; 237 milliliters cooked, mashed sweet potato (1 large sweet potato); 1 teaspoon vanilla extract

Harvest Biscotti might be just the Mediterranean recipe you are searching for. This recipe serves 30. Watching your figure? This vegetarian recipe has 168 calories, 3g of protein, and 7g of fat per serving. A mixture of baking powder, flour, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Beat butter at medium speed of an electric mixer until creamy. Gradually add sugars, beating until fluffy.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Add eggs, one at a time, beating after each addition.

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Egg

Add sweet potato and vanilla; beat until blended.

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Sweet Potato

Vanilla

Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Turn dough out onto a lightly floured surface, and knead in pecans. Divide dough in half. Using floured hands, shape each portion into a 10" x 6" log on a lightly greased cookie sheet.

Ingredients you will need

Baking Powder

Butter

Pecans

Dough

All Purpose Flour

Salt

Equipment you will use

Baking Sheet

Bake at 375 for 25 minutes. Cool 5 minutes on cookie sheet; remove to a wire rack, and cool to the touch. Reduce oven temperature to 32

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Baking Sheet

Wire Rack

Oven

Cut each log crosswise into 1/2"-thick slices with a serrated knife.

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Serrated Knife

Place slices, cut side down, on ungreased cookie sheets.

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Baking Sheet

Bake at 325 for 15 minutes; turn slices over and bake 15 more minutes. Turn slices upright, and return to oven. Turn oven off, and leave in oven 15 minutes or until dry. Cool completely on wire racks.

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Oven

Note: You can sweeten the flavor or change the length of this biscotti.

Ingredients you will need

Biscotti

For a sweeter treat, dip biscotti in vanilla-flavored candy coating. Here's how: Melt coating, 8 ounces at a time, in an 11" x 7" baking dish in the microwave according to the package directions. Dip each biscotti, cut side down, into melted coating.

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Almond Bark

Biscotti

Vanilla

Dip

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Baking Pan

Microwave

Place biscotti, dipped side up, on wax paper until coating is hardened.

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Biscotti

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Wax Paper

For long biscotti, carefully cut each log lengthwise into 1/2"-thick slices after the first baking.

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Biscotti

Equipment

Ingredients

Servings:

1Tbsp

baking powder 158milliliters

firmly packed brown sugar 158milliliters

butter or margarine, softened 4larges

eggs 946milliliters

all-purpose flour 237milliliters

finely chopped pecans, toasted 0teaspoons

salt 158milliliters

sugar 237milliliters

cooked, mashed sweet potato (1 large sweet potato)1teaspoon

vanilla extract

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Casan Emma Chianti Classico. It has 4.8 out of 5 stars and a bottle costs about 21 dollars.

Casa Emma Chianti Classico

Casa Emma Chianti Classico D.O.C.G is an elegant wine with a floreal bouquet and cherry hints. It has a balanced freshness, good structure and velvety tannins. Aged for 1 year in 500 liter barrels, it has an intense ruby red color with purple reflections. With a lingering finish with good acidity and minerality, it is perfect to pair with pasta and cold cuts.