Biscotti gocci di cioccolato e pecan
Ingredients
- Farina - 350 g
- Bicarbonata - 1 cucchiaino
- Sale - Un pizzico
- Burro - 225 g ( temperature ambiente)
- Zucchero di canna - 215 g
- Zucchero - 100 g
- Vaniglia - 1 cucchiaino
- Uova - 2
- Pecans - 300 g
- Cioccolato Fondente - 200 g
- Sale grosso - Un pizzico
Instructions
- Toast nuts at 350˚ for 10 minutes, chop coarsely
- Cream softened butter with sugar and vanilla.
- With mixer beat in one egg at a time until well blended and fluffy.
- Whisk flour, baking soda and salt then add to mixture.
- Stir in nuts and chocolate.
- Divide into 3 or 4 parts and roll into logs and wrap in saran. Refrigerate for at least 24 hours.
- Remove and cut in 1/2 inch disks. Lightly sprinkle each cookie with sea salt.
- Bake on parchment lined cookie sheet at 350˚ for 10 minutes.
