Almond Pecan Biscotti Cookies
Ingredients
- 2 cups All-purpose flour
- 2/3 cup Pecans – toasted
- 1/2 cup Granulated sugar
- 2 1/2 tsp Baking powder
- 3/4 tsp Kosher salt
- 3/4 cup Coconut oil
- 2 ea Egg – large Room temp
- 1 tsp Vanilla bean extract
- 1/2 tsp Almond extract
- Vanilla Almond Glaze – See recipe
- Pecans – Toasted and ground
Instructions
- Preheat oven to 350ºF. Line 2 large baking trays with parchment paper.
- In a large bowl whisk together the flour, pecans, sugar, baking powder and salt.
- In asmall bowl, stir the coconut oil until smooth and add to the flour mixture. Add the eggs, vanilla bean paste and almond extract. With your hands mix until it all comes togather into a dough. Scoop tablespons of dough and roll each into a ball. Place the balls 1" apart on the baking trays.
- Bake for 10 to 12 minutes. The tops should be set and the bottoms slightly golden in color. Allow to cool on the baking trays for 5 minutes then transfer to a cooling rack to cool completely..
- Line the now cool baking tray with parchment paper. Place the cooling rack over the lined baking tray. Drop 1 cookie at a time into the glaze. Remove the glaze covered cookie from the glaze with a fork and return flat side down to the cooling rack to allow the excess to drip off
- Garnish with pecan halves and let stand until the glaze is set, preferably overnight.