Actually it's really just a whole wheat pecan slice. It looks like a biscotti though doesn't it? This was really simple to make and just so so so so so so SO delicious. The best thing is, actually the amazing thing is that it contains NO butter at all. SCORE! and they're whole wheat.
They are just the right amount of sweetness and I think they are best fresh out of the oven because the outside is crisp and the inside is tender and soft and warm. They are good once they are cooled too. They have the same texture as a biscotti once they have hardened and cooled. I'm not a huge fan of pecans alone but when they are this finely ground and sweetened, it's really tasty. Next time I will add some cranberries in there. I bet that would go well together.
Whole Wheat Pecan Slices aka 'Pescotti'1.5 C sugar
3 C pecans, finely ground
3/4 C whole wheat flour
1 ts cinnamon
pinch of salt
1 1/2 eggs ( I used eggbeaters)
1/2 ts vanillia
Mix the dry ingredients together. In a separate bowl mix eggs with vanilla and pour into the dry ingredients. Combine together evenly and shape into 3 bars, flatten the top and place on greased baking sheet. Brush liberally with eggwash and bake 450 degrees F for 15-20 minutes. Be careful to watch closely as they burn really fast once they start to brown. Cut when cool, but I prepare to cut them warm and eat them warm. Emmm...soft.
Here is an update on work. It is going well and I enjoy it when I'm engrossed in my work but like all new jobs, I sometimes do not know if I am overstepping my boundaries so there was lag time sometimes, and I can not stand that. So, I went over to the culinary prep and helped them. See, I'm one of those that don't mind working for long hours ONLY if I am constantly busy, and I mean constantly. I'd rather keep running on my toes all night long then have it be slow. I did get to make a tiramisu. Right now I'm doing alot more salad preps and dessert plating than really making desserts. I guess cause their main focus is not desserts. I feel as though I am stepping on the toes of the current girl who works the pantry station too. So, hopefully she'll warm up to me. Everyone is nice though and they are all friendly. It's just the shifts are seriously long and from the looks of things, breaks only come when you work a double shift. I didn't get home last friday till midnight and last saturday I got home at 11pm. 11pm doesnt seem late compared to midnight and I am no night person, believe me. Here's to another weekend of work. Cheers.
7 comments:
I like it! Pescotti!
I love biscotti, but you know that.
As for your job....I think you are probably too good for that place. They need to recognize that you're a hard worker. Stick with it for awhile, and if things don't change, well...
emilie - I think everyone knows you love biscottis. lol. I'm definitely going to stick with my job. I really love working for the chef cause he's amazing and really nice. I guess, it just takes a bit of getting used to. Everyone and everything is so unfamiliar. You know?
That sounds interesting! I love pecans, so I'm sure that I'd like those wonderful looking slices...
Cheers,
Rosa
Congrats on your job(s). That's awesome. You're lucky the chef is nice, because so many of them aren't and they should be happy that you're so eager to work and you don't just stand around.
What a great recipe. The fact you can still stand, much less bake, when you get home means everything will work out fine...
At least you are working in a field you love...lots of folks would love your job, even with the long hours and all. I agree that time goes by faster if you can stay busy.
The pescotti are a great creation...crispy and nutty and no butter!
Val- what temperature do you cook the pecan pie filling to?
I saw some recipes for pecan pie, using cooked fillings, but I couldn't figure out why you would do that.
Do you just cook the corn syrup and sugar together, or do you add the eggs?
I looove pecans. I bet those are amazing!
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