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Iced Cinnamon-Pecan Biscotti

Gold Medal® Flour Recipe Contest 2010!

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  • Prep Time 40 min
  • Total Time 2 hr 40 min
  • Servings 16

Ingredients

Cookies

2
cups Gold Medal® all-purpose flour
1 1/2
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
cup granulated sugar
1/4
teaspoon salt
1/2
cup unsalted butter or regular butter, softened
1
teaspoon vanilla
2
eggs

Filling

1/2
cup packed brown sugar
1/4
cup unsalted butter or regular butter, softened
1
teaspoon ground cinnamon
1
cup chopped toasted pecans

Icing

1/2
cup powdered sugar
2
teaspoons milk
1
teaspoon light corn syrup
1/4
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix flour, baking powder and 1 teaspoon cinnamon.
  • 2 In large bowl, beat granulated sugar, salt and 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Add 1 teaspoon vanilla. Beat in eggs, one at a time, until well blended. Gradually add flour mixture, beating until well blended.
  • 3 Place dough on cookie sheet. With floured fingers, press dough into rectangle, 14x10 inches. In small bowl, mix together brown sugar, 1/4 cup softened butter, 1 teaspoon cinnamon and 3/4 cup of the pecans. Spread brown sugar mixture evenly over dough to within 1/2 inch of edges of dough. Using parchment paper to lift dough, fold long sides of dough over center 1/3 of dough, overlapping one side over the other. Shape dough into log, 12x3 inches. Press remaining 1/4 cup pecans on top.
  • 4 Bake 28 to 30 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Leaving baked cookie on parchment paper, carefully remove from cookie sheet onto cutting board. Using serrated knife, cut crosswise into 3/4-inch slices. Carefully place slices cut sides down on cookie sheet. Bake 15 to 18 minutes or until light golden brown. Cool completely on cookie sheet, about 30 minutes.
  • 5 In small bowl, stir together powdered sugar and milk. Add corn syrup and 1/4 teaspoon vanilla; blend until smooth. Drizzle over cooled biscotti.

EXPERT TIPS

Expert Tips

To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
270
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
120mg
120%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
17g
17%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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