6 tbsp butter (3/4 stick) unsalted butter
2/3 cup sugar
1/4 tsp salt
2 tsp vanilla
1 1/2 tsp baking powder
2 large eggs
2 cups unbleached all-purpose flour
1/2 cup toasted pecans, chopped into raisin-sized pieces
1/2 cup butterscotch chips
Preheat oven to 350 degrees (375 degrees for high altitude).
Lightly grease a baking sheet or biscotti pan (or line with parchment or silicone mat) .
Toast pecans in a skillet over med-low heat, stirring or shaking often, for 6-8 minutes. Check often for doneness. The pecans will continue to toast slightly after removing from heat, so be careful not to overcook. Let cool and set aside.
In a medium bowl, beat the butter, sugar, and vanilla until smooth and creamy. Beat in the eggs until smooth. In a separate bowl, whisk flour, salt, and baking powder until mixed. Stir in pecans and butterscotch chips.
On low speed, slowly add flour mixture to egg batter until thoroughly mixed. Dough will be soft and sticky.
Gather dough on a lightly floured surface and work in only enough flour to allow the dough to be shaped. Transfer dough to the baking sheet or pan and pat into a rectangle, roughly 10-12 inches long, 4-6 inches wide, and 3/4 to 1 inch thick.
Bake for 25 minutes. Remove from oven and allow to sit 15-20 minutes, or until just warm.
While biscotti rests and cools, lower oven temperature to 325 degrees (350 for high altitude).
Transfer to wooden board and using a serrated knife, slice dough into 3/4 inch thick slices. Be careful to slice evenly up and down to ensure slices are the same size from top to bottom. Place each slice upright on baking sheet, allowing space between each slice.
Return to oven and bake for another 25 minutes or until light golden brown. Cool completely and store in an airtight container for up to a week.
Tip: If you find the biscotti difficult to slice, mist lightly with water before slicing. This helps prevent flaking and cracking. A plant mister works well for this.
Adapted from one of my favorite cookbooks : King Arthur Flour Cookie Campanion