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Iced Cinnamon-Pecan Biscotti

Betty Crocker Kitchens
Updated Sep 1, 2010
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Gold Medal® Flour Recipe Contest 2010!

Iced Cinnamon-Pecan Biscotti

  • Prep Time 40 min
  • Total 2 hr 40 min
  • Servings 16
  • Ingredients 16
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix flour, baking powder and 1 teaspoon cinnamon.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

270 Calories
15g Total Fat
3g Protein
30g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
270
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
120mg
5%
Potassium
70mg
2%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
5%
Sugars
17g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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