CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Pecan Nut Biscotti With White Chocolate And Praline

1

  • Overview
  • Ingredients
    11 items
  • Directions

Crisp biscotti loaded with toasted pecan nuts, dipped in melted white chocolate, and generously dusted with chopped praline.

Biscotti

  • 500ml (260g) cake flour
  • 5ml baking powder
  • 2 eggs
  • 250ml (210g) castor sugar
  • 50g butter
  • 5ml vanilla
  • 100g pecan nuts
  • 150g white chocolate

Pecan Nut Praline

  • 80g castor sugar
  • 80g pecan nuts

  • 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

  • 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)