Baking up Biscotti


Our resident baker, Cathy Blatnik, provides us with regular recipes for our issues of Capital Area Women’s LifeStyle Magazine.

Blatnik is a baker and blogger, and she enjoys the finer novelties of food when frequenting the kitchen. She’ll often test them out on us before she puts her recipe out for consumption. She recently dropped by with a tray of biscotti, and it was – you guessed it – a hit! We’re thankful she is letting us share the deliciousness below.

What you’ll need:

½ cup unsalted butter

½ cup white sugar

½ cup light brown sugar, firmly packed

2 large eggs

1 teaspoon vanilla extract

2 ½ cups white flour

1 ½ teaspoons baking powder

¼ teaspoon salt

1 cup pecans, finely chopped


What to do:

Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

Beat butter, white sugar and brown sugar in a larger bowl until smooth.

Add eggs, vanilla extract, flour, baking powder and salt.

Combine well with large spoon and fold in pecans.

Split dough in half and form two logs approximately 11 inches long and 5 inches wide.

Bake for 20-25 minutes.

Let sit for 5 minutes.

Cut each log into 12 pieces with a serrated knife and place cut-side back down on cookie sheet.

Bake an additional 20 minutes and remove from oven.

Transfer to a wire rack for cooling.


Drizzle glaze and enjoy! To see Cathy’s full recipe, visit


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