Iced Cinnamon-Pecan Biscotti

Iced Cinnamon-Pecan Biscotti

Gold Medal® Flour Recipe Contest 2010!

Prep Time

40

Minutes

Total Time

2:40

Hrs:Mins

Makes

16

cookies

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
  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.
Makes 16 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique
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.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 270
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 120mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 1g,
    • Sugars 17g),
  • Protein 3g;
Percent Daily Value*:
    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.