PECAN NUT BISCOTTI WITH WHITE CHOCOLATE AND PRALINE
(Makes ± 36 biscotti)
500 ml (260 g) cake flour
5 ml baking powder
2 eggs, lightly beaten
250 ml (210 g) castor sugar
50 g butter (at room temperature)
5 ml vanilla essence
100 g pecan nuts, toasted and lightly chopped
150 g white chocolate, melted (for dipping)
- Preheat the oven to 170 °C. Grease and line a baking sheet.
- Sift the flour and baking powder into a bowl.
- Add the eggs, castor sugar, butter and vanilla essence. Mix to a smooth dough (you can use a food processor to do this).
- Mix in all the nuts.
- Divide the dough in half. Roll each half on a lightly floured surface into a 20-cm-long sausage shape.
- Flatten and place on the prepared baking sheet.
- Bake for about 25 minutes. Remove from the oven and cool completely.
- Set the oven temperature to 120 °C.
- Using a very sharp knife, cut the biscotti logs into 1-cm-thick slices. Place the biscotti in a single layer slightly apart on greased or lined baking sheets.
- Dry out in the oven for about 30 minutes or until the biscotti are completely dried out and a light golden colour. Turn once during the baking time.
- Dip in the melted white chocolate and dust generously with the chopped praline
PECAN NUT PRALINE
80 g castor sugar
80 g toasted, chopped pecan nuts
TO MAKE THE PRALINE
Melt the sugar in a small frying pan on very low heat and allow to caramelise. Stir in the nuts and pour the mixture onto baking paper or a silpat
Cool and crush (I normally use a rolling pin to crush it OR you can do it in a food processor)