Delicious easy biscotti recipe flavored with cornmeal, bourbon, and pecans from restlesschipotle.com
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Bourbon Cornmeal Biscotti with Toasted Pecans

This unique biscotti recipe couldn't be easier! Sweet and nutty recipe that's perfect for dipping in coffee, tea, or hot chocolate.
Course Dessert
Cuisine Italian, Southern
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 24
Calories 96kcal
Author Marye

Ingredients

  • 2-1/2 cups all purpose flour
  • 1-1/4 cups sugar
  • 1/2 cup yellow corn meal
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup pecans coarsely chopped and toasted
  • 1/2 cup butter cut in small cubes
  • 2 eggs
  • 2 tablespoons bourbon may substitute 2 teaspoons vanilla + 1 tablespoon ice water

Instructions

  • Toast pecans in a 350F oven for about 5 minutes.
  • Preheat the oven to 375F.
  • Line a baking sheet with silpat or parchment paper.
  • Mix the flour, sugar, cornmeal, baking powder, salt,  and pecans in the bowl of a mixer fitted with a paddle. Blend on low for a few seconds or until well blended.
  • On the slowest speed add the butter a little at a time until the mixture looks like small crumbs.
  • Add the pecans.
  • Add the eggs and bourbon and beat until you can form a ball with the dough that won't fall apart.
  • Remove from the bowl and form into a long loaf on the silpat covered baking sheet. The loaf should be just a little higher than your fingers if you lay your flat hand next to it.
  • Bake for 30 minutes or until lightly browned.
  • Remove from the oven and let cool on the baking sheet for 20 minutes. Don't let it get cool - it needs to still be warm. 
  • Reduce oven temperature to 350F.
  • Put the loaf on a cutting board and slice it into 1/2-inch thick slices. Some people use a serrated knife - I use a chef's knife. Use what works best for you. If you slice straight across you'll get about 24 medium sized biscotti. If you cut on a diagonal you'll get about 18. I prefer to cut on the diagonal.
  • Place cut side down on the baking sheet and put back in the oven for 10 to 12 minutes. They should be lightly browned around the edges.
  • Carefully turn each biscotti over and return to the oven to bake for 10 minutes more.
  • Remove from the oven.
  • Leave on the baking sheet until completely cool. Store in an airtight container.

Notes

Store tightly covered in the pantry. Biscotti will keep for weeks.

Nutrition

Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 38mg | Sugar: 2g | Vitamin A: 2.8% | Calcium: 0.9% | Iron: 2.5%