1 cup whole pecans (120 g)
1 1/2 cups all-purpose flour (180 g)
12 tablespoons unsalted butter, at room temperature (150 g)
1/2 cup confectioner's sugar
Lime zest, from 1 lime
2 tablespoons vanilla extract
1 egg white
A pinch of salt
1/3 cup chopped pecans (40 g)
1 cup strawberry jelly
Confectioner's sugar for dusting
1 cup whole pecans (120 g)
1 1/2 cups all-purpose flour (180 g)
12 tablespoons unsalted butter, at room temperature (150 g)
1/2 cup confectioner's sugar
Lime zest, from 1 lime
2 tablespoons vanilla extract
1 egg white
A pinch of salt
1/3 cup chopped pecans (40 g)
1 cup strawberry jelly
Confectioner's sugar for dusting
Process the pecans and flour in a food processor until coarsely ground. Reserve
In a stand mixer, beat the butter for 3 minutes or until creamy
Add the confectioner's sugar and continue beating for 5 minutes or until light and fluffy
Combine the lime zest, vanilla extract, and flour mixture
Beat just to combine
Form the dough into a disk about 1 cm thick and wrap in plastic film
Refrigerate for 1 hour or until firm
Precut two baking sheets with parchment paper and cut the dough into four pieces
Roll out one piece of dough (reserve others) to a thickness of 3-4 mm on a surface dusted with flour
Cut into circles about 3 cm in diameter
Separate half the circles and cut off small roundels from the centers of each circle
Repeat the process with the remaining pieces of dough
Bake the whole circles (without the roundels) at 180°C for 12-15 minutes or until lightly golden
Remove from oven and reserve
Beat the egg white with a pinch of salt
Brush the biscotti that didn't bake yet
Dust with chopped pecans and place in the oven to start browning
In a saucepan, melt half the strawberry jelly over low heat
Brush the baked biscotti with the melted jelly
Cover with biscotti dusted with confectioner's sugar, then top with more jelly
Store in tightly sealed containers
83 calories per unit
