This month, Tasting Table is sweet on holiday cookies. This is the 11th in our 12-part series, the 12 Days of Cookies:
Crunchy biscotti are best enjoyed with a cup of coffee or perhaps a glass of vin santo, either of which softens the biscotti's twice-baked edges. This year, we're ditching both for bourbon. What's more, we've incorporated the spirit into the cookies themselves, initially mixing it into the dough and later brushing it over the biscotti after the first baking. Most of the alcohol evaporates during the second baking, and the resulting treat takes on a rich, caramel flavor and a softer texture than its coffeehouse counterparts.
Check out all of Tasting Table's 12 Days of Cookies' recipes by clicking here.
Recipe from the Tasting Table Test Kitchen
Yield: 20 to 25 biscotti
Cook Time: 50 minutes
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
1 teaspoon vanilla extract
3½ tablespoons bourbon, divided
⅔ cup chopped pecans
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.