Bourbon Biscotti Recipe 12 Days of Cookies | Tasting Table
Prep Time:
Cook Time:
50 minutes
Servings:
20 to 25 biscotti
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3½ tablespoons bourbon, divided
  • ⅔ cup chopped pecans
Directions
  1. Preheat the oven to 325°. In a medium bowl, whisk together the flour, baking powder, baking soda and sea salt. In the bowl of a standing mixer with the paddle attachment, mix together the butter, granulated sugar, brown sugar, eggs, vanilla and 2 tablespoons of the bourbon. Add in the flour mixture in two additions, mixing just to combine. Gently fold in the chopped pecans. Roll the dough into a log about 12 inches long and 3 inches wide. Place on a parchment-lined baking sheet. Bake until golden, about 30 minutes.
  2. Remove the log from the oven and use a pastry brush to brush the dough with the remaining 1½ tablespoons of bourbon. Set aside to cool for 10 minutes. Carefully move the log to a cutting board and use a serrated knife to cut 20 or 25 ½-inch-wide-by-4-inch-long slices. Place the slices cut-side down on the baking sheet and return the baking sheet to the oven. Bake until the slices are golden and firm, 15 to 20 minutes. Transfer the biscotti to a cooling rack and cool completely. Store in an airtight container for up to 2 weeks.