Follow these steps for perfect results
butter
softened
sugar
brown sugar
firmly packed
eggs
large
sweet potato
cooked mashed
vanilla extract
all-purpose flour
baking powder
salt
pecans
finely chopped toasted
Cream together softened butter and both sugars until light and fluffy.
Beat in eggs one at a time, then stir in mashed sweet potato and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Knead in chopped pecans.
Divide the dough in half and shape each portion into a 10" x 6" log on a greased cookie sheet.
Bake at 375°F for 25 minutes.
Cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool to the touch.
Reduce oven temperature to 325°F.
Cut each log crosswise into 1/2"-thick slices using a serrated knife.
Place slices, cut side down, on ungreased cookie sheets.
Bake at 325°F for 15 minutes.
Turn slices over and bake for another 15 minutes.
Turn slices upright, turn the oven off, and leave them in the oven for 15 minutes to dry completely.
Cool completely on wire racks.
Optional: Dip biscotti in melted vanilla-flavored candy coating and let harden on wax paper.
Expert advice for the best results
Toast pecans to enhance their flavor.
Store in an airtight container to maintain crispness.
Dip in coffee for a softer biscotti.
Everything you need to know before you start
15 minutes
Can be made ahead and stored for several days
Arrange biscotti in a rustic pile on a serving platter.
Serve with coffee, tea, or dessert wine.
Offer alongside a cheese platter.
Pairs well with the biscotti's sweetness.
Traditional Italian pairing.
Discover the story behind this recipe
Traditional Italian biscuit often served with coffee or dessert wine
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