Iced Cinnamon Pecan Biscotti Recipes

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ICED CINNAMON-PECAN BISCOTTI



Iced Cinnamon-Pecan Biscotti image

Gold Medal® Flour Recipe Contest 2010!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h40m

Yield 16

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter or regular butter, softened
1 teaspoon vanilla
2 eggs
1/2 cup packed brown sugar
1/4 cup unsalted butter or regular butter, softened
1 teaspoon ground cinnamon
1 cup chopped toasted pecans
1/2 cup powdered sugar
2 teaspoons milk
1 teaspoon light corn syrup
1/4 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix flour, baking powder and 1 teaspoon cinnamon.
  • In large bowl, beat granulated sugar, salt and 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Add 1 teaspoon vanilla. Beat in eggs, one at a time, until well blended. Gradually add flour mixture, beating until well blended.
  • Place dough on cookie sheet. With floured fingers, press dough into rectangle, 14x10 inches. In small bowl, mix together brown sugar, 1/4 cup softened butter, 1 teaspoon cinnamon and 3/4 cup of the pecans. Spread brown sugar mixture evenly over dough to within 1/2 inch of edges of dough. Using parchment paper to lift dough, fold long sides of dough over center 1/3 of dough, overlapping one side over the other. Shape dough into log, 12x3 inches. Press remaining 1/4 cup pecans on top.
  • Bake 28 to 30 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Leaving baked cookie on parchment paper, carefully remove from cookie sheet onto cutting board. Using serrated knife, cut crosswise into 3/4-inch slices. Carefully place slices cut sides down on cookie sheet. Bake 15 to 18 minutes or until light golden brown. Cool completely on cookie sheet, about 30 minutes.
  • In small bowl, stir together powdered sugar and milk. Add corn syrup and 1/4 teaspoon vanilla; blend until smooth. Drizzle over cooled biscotti.

Nutrition Facts : Calories 270, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 120 mg, Sugar 17 g, TransFat 0 g

CINNAMON SUGARED PECANS



Cinnamon Sugared Pecans image

My grandma makes these every year for the holidays. It's always handy to make extra for later snacking! They are relatively quick and easy to make and taste wonderful. I love the smell of these when they're in the oven.

Provided by Erin

Categories     Appetizers and Snacks     Nuts and Seeds

Time 35m

Yield 16

Number Of Ingredients 5

1 egg white
4 cups pecans
½ cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
  • Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
  • Bake in the preheated oven until fragrant and crisp, about 25 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 10.2 g, Fat 19.4 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 76.2 mg, Sugar 7.3 g

CINNAMON SUGAR BISCOTTI



Cinnamon Sugar Biscotti image

This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!

Provided by SARA LEE

Categories     World Cuisine Recipes     European     Italian

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  • Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
  • On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
  • Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
  • On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g

CINNAMON PECAN BISCOTTI



CINNAMON PECAN BISCOTTI image

Yield 2 dozen

Number Of Ingredients 9

1/2 c. pecans, chopped and toasted
2 c. all-purpose flour
1 t. baking powder
1 t. ground cinnamon
6 T. butter or margarine, softened
3/4 c. sugar
2 eggs
1 t. vanilla
2 t. sugar for topping

Steps:

  • Preheat oven to 350 degrees. Chop pecans. Bake 6-7 minutes or until lightly toasted on baking sheet. Remove from pan and cool. Combine flour, baking powder and cinnamon, set aside. Beat butter and 3/4 c. sugar until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in pecans. Divide dough in half. Form each half into a 7x2-inch log. Lightly spray cookie sheet with nonstick cooking spray. Place each log crosswise on sheet about 4 inches apart. Sprinkle each with 1 t. sugar. Bake 30 minutes. Cool on baking rack 15 minutes. Carefully remove logs to cutting board. With serrated bread knife, gently cut logs diagonally into 1/2-inch thick slices. Arrange slices upright on cookie sheet, about 1 inch apart. Bake 20-25 minutes or until dry and crisp. Cool completely on cooling rack. Store in tightly covered container.

CINNAMON-SUGAR BISCOTTI



Cinnamon-Sugar Biscotti image

Categories     Cookies     Dessert     Bake     Winter     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 40

Number Of Ingredients 9

2 cups all purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup 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. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
  • Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon 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.)

CINNAMON TOAST BISCOTTI



Cinnamon Toast Biscotti image

If desired 1/2 finely chopped walnuts or pecans may be added into the batter, the recipe may be doubled --- prep time includes 30 minutes chilling time, these cookies may be made up to 2 weeks in advance and stored at room temperature or frozen, please do not omit the egg wash on the cookies!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h40m

Yield 18-20 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 1/2-2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened (no substitutes)
3/4 cup sugar (increase sugar slightly for a sweeter cookie)
2 teaspoons vanilla extract or 2 teaspoons maple extract
1 large egg
1 egg yolk
1 egg, beaten (used for an egg wash)
1/4 cup white sugar
1 teaspoon cinnamon

Steps:

  • Set oven to 325 degrees F.
  • Line a large baking sheet with parchment paper.
  • In a small bowl combine flour with cinnamon, baking powder and salt.
  • In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes).
  • Add in one egg and the egg yolk; beat until combined.
  • Add in flour mixture; mix until just combined.
  • If you are adding in chopped nut mix in at this point.
  • Chill the dough for 30 minutes.
  • In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches).
  • Using your hands flatten the log slightly.
  • Brush the top and sides of the log/s lightly with beaten egg.
  • Bake for about 25-30 minutes or until firm to the touch and light golden brown.
  • Cool logs for about 15-20 minutes on the baking sheet.
  • In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti.
  • Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller.
  • Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie.
  • Sprinkle the top of the biscotti with cinnamon/sugar mixture.
  • Bake for an additional 20 minutes or until crispy and toasted.

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