Harvest Biscotti

Submitted by Pinay0618

"Mashed sweet potato makes this biscotti stand out in a crowd. For added indulgence, dip one side of each twice-baked log in vanilla-flavored candy coating."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 30

ingredients

• 2⁄3 cup butter, softened
• 2⁄3 cup sugar
• 2⁄3 cup firmly packed brown sugar
• 4 large eggs
• 1 cup cooked mashed sweet potato (1 large sweet potato)
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1⁄4 teaspoon salt
• 1 cup finely chopped pecans, toasted

directions

1. Beat butter at medium speed of an electric mixer until creamy. Gradually add sugars, beating until fluffy. Add eggs, one at a time, beating after each addition. Add sweet potato and vanilla; beat until blended.
2. Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Turn dough out onto a lightly floured surface, and knead in pecans. Divide dough in half. Using floured hands, shape each portion into a 10" x 6" log on a lightly greased cookie sheet.
3. Bake at 375° for 25 minutes. Cool 5 minutes on cookie sheet; remove to a wire rack, and cool to the touch. Reduce oven temperature to 325°.
4. Cut each log crosswise into 1/2"-thick slices with a serrated knife. Place slices, cut side down, on ungreased cookie sheets.
5. Bake at 325° for 15 minutes; turn slices over and bake 15 more minutes. Turn slices upright, and return to oven. Turn oven off, and leave in oven 15 minutes or until dry. Cool completely on wire racks.
6. Note: You can sweeten the flavor or change the length of this biscotti.
7. For a sweeter treat, dip biscotti in vanilla-flavored candy coating. Here's how: Melt coating, 8 ounces at a time, in an 11" x 7" baking dish in the microwave according to the package directions. Dip each biscotti, cut side down, into melted coating. Place biscotti, dipped side up, on wax paper until coating is hardened.
8. For long biscotti, carefully cut each log lengthwise into 1/2"-thick slices after the first baking. Yield: 1 1/2 dozen.

Reviews

[Chef Edlear]

These are a very sweet tasting biscotti. The sweet potato favor is subtle, but discernible. I used toasted, chopped walnuts because I had them on hand. They are VERY pretty, and the dough is easy to work with. I didn't bother with the separate step of kneading in the nuts, I just added them in right after the flour and let the mixer do the work. I also just sliced the dough in step #4 and left them standing up. I separated the slices so that the heat could get all around to both sides, but didn't lay them down. (I baked them in a commercial convection oven) I carefully put the sheet pan back into the oven, and didn't have to turn them over half way. I'm lazy that way. The next time that I make them, I might drizzle an espresso/ bittersweet glaze on them, but for me, the vanilla flavored coating would have been just a bit too sweet. I'm thinking that I might even cut the original quantities back to 1/3 c each type of sugar. A great basic recipe though, SweetJezebel.