Jasmine Pecan Biscotti

Introduction to Jasmine Pecan Biscotti

The delightful fusion of fragrant jasmine and rich pecans creates a biscotti that is both elegant and flavorful. Originating from Italy, biscotti is a traditional treat that perfectly pairs with coffee, tea, or dessert wine. Historically known as "cantucci" in Tuscany, these twice-baked cookies gained popularity due to their long shelf life, making them a staple for sailors and travelers.

The addition of jasmine adds a unique twist to the classic recipe, enhancing the biscotti with floral notes that complement the nutty richness of pecans. Whether you're enjoying them as a snack or alongside your favorite hot beverage, these biscotti are sure to impress.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1/2 cup of pecans, chopped
• 1 tablespoon of dried jasmine flowers
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 3 large eggs
• 1 teaspoon of vanilla extract

Preparation

Preparing the Jasmine Pecan Biscotti Dough

The first step in making a delicious batch of jasmine pecan biscotti is to gather your ingredients and prepare your workspace. Make sure your eggs are at room temperature. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside. In a separate bowl, whisk the eggs and sugar together until the mixture is thick and pale. Add the vanilla extract to this mixture, mixing until well combined.

Mixing Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring just until incorporated. Be careful not to overmix. Fold in the chopped pecans and dried jasmine flowers. The dough will be sticky, so lightly flour your hands before handling it.

Shaping and Baking

First Bake

With floured hands, divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the dough logs on the prepared baking sheet, leaving space between them as they will spread a little during baking.

Bake for 25-30 minutes or until the logs are lightly golden and firm to the touch. Use a timer to ensure precision. Remove from the oven and allow them to cool for about 10 minutes.

Second Bake

Reduce the oven temperature to 300°F (150°C). Once the logs have cooled, use a serrated knife to slice the logs diagonally into 1/2-inch thick biscotti pieces. Arrange the slices cut side down on the baking sheet.

Return the biscotti to the oven and bake for an additional 10-15 minutes. Flip each cookie and bake for another 10-15 minutes until the biscotti are crisp. Again, a timer can help keep track of this second bake to achieve the perfect crunch.

Cooling and Storing

Once baked, transfer the biscotti to a wire rack to cool completely. Store the cooled biscotti in an airtight container; they can last up to two weeks, maintaining their texture and flavor.

Enjoying Jasmine Pecan Biscotti

Jasmine pecan biscotti are a versatile treat, perfect for any time of the day. Serve them with a cup of hot tea, coffee, or a sweet wine to complement the understated floral and nutty notes. For a more indulgent experience, consider dipping them in melted chocolate and allowing them to cool before serving. The crunchy texture, coupled with the fragrant aroma of jasmine, makes these biscotti a delightful offering at gatherings or as a solo snack.