Saturday, December 12, 2009

Buttery Pecan Biscotti

1 pkg. butter pecan cake mix
1 1/2 C. flour
1/2 C. unsweetened applesauce
1 tsp. butter extract
2 eggs, minus 1 yolk
1/2 C. pecans, chopped

Drizzle:
1/2 C. powdered sugar
3-4 T. milk (enough to make it thin)
1/8 tsp. butter extract
Mix together in small bowl.


Mix well all ingredients except pecans. Stir in pecans. Dough will be sticky.

Divide the dough in half and form each half into a 9x3" log - slightly flattened on top. Flour your hands to keep the dough from sticking if necessary.

Place 4" apart on greased cookie sheet.

Bake 20 minutes or til tops are golden. Cool 10 minutes, then remove from cookie sheet. Slice each log into 3/4" thick slices.

Bake 10-15 minutes or til cookies are golden and lightly crisp.
While warm, top with drizzle.

Yield: 36-40 cookies.

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