Brown Sugar, Pecan and Kahlua Biscotti

I'll be the first to admit that I have a lot of idiosyncrosities.  🤷🏻‍♀️Those who know me well - know that my biggest pet peeve is ... CRUNCHING. 🙉  Not necessarily just the sound of crunching food - any sound that people make when biting into or chewing food, really.  It's like nails on a chalkboard.   

Ironically - it's not just other people's crunching that annoys me, either.  The sound that my own mouth makes when chewing crunchy food, is equally irritating.  🤦🏻‍♀️  Grape nuts, sourdough pretzels, pita chips, kettle chips, toasted corn - all foods that I don't allow past my lips simply because I can't stand to hear myself eat them.  

Obviously, my weird aversion to chewing sounds isn't my best personality trait and it's not something that I'm necessarily proud of.  I recognize that I've eliminated some pretty great foods from my diet, simply because of their crunch factor.  Unfortunately, my misophonia affects more than just me though.  My family loves to tell people how I've been known to swipe a bowl of tortilla chips away from the table just 10 minutes into a taco dinner, because I simply couldn't tolerate the sound anymore.   🌮😅

Is it wrong that I've actually banned the consumption of certain breakfast cereals in our house because of their ultra-crunchy nature? 😬 The one crunchy food that hasn't been added to my list of taboo foods though, is biscotti.  Maybe it's because I can dunk it in my coffee or tea when I get tired of hearing myself crunch it.  Or maybe my love for biscotti is so great that it actually overshadows my noise sensitivity.  Despite its ulta-crunchy nature, biscotti is something that I've never been able to resist.  

Brown Sugar, Pecan and Kahlua Biscotti
2 cups flour
1 cup brown sugar
1 tsp. baking powder
¼ tsp. salt
3 eggs
3 Tbs. Kahlua (or coffee)
1½ cups chopped pecans
2 Tablespoons coconut sugar

Beat together eggs and Kahlua in bowl of standing mixer.  

Mix in flour, brown sugar, baking powder and salt.

Gently mix in pecans. 

Divide dough in half and shape each half into a log. 

Sprinkle dough with coconut sugar. 

Place logs on a silpat lined baking sheet and bake 45 minutes at 325.  

Slice loaves into 1/2" wide slices.  Lay cookies on their side on baking sheet. ​

Bake another 8 minutes.  Flip and bake 8 more minutes. 

​

I'm a straightforward biscotti eater.  I've always felt like the crunchy cookie is best enjoyed paired with a cup of tea but, I've never been a dunker.  I eat biscotti for breakfast, as afternoon snack and for dessert after dinner but I've never tried to use them to create other desserts. 

It's recently come to my attention that there's a whole world of biscotti desserts out there that I've yet to explore.  Recipes using crushed biscotti to make crusts for cheesecakes, as a crumbled topping over ice cream, in yogurt parfaits for a crispy layer or and used instead of graham crackers for a new take on traditional s'mores.  Send me your favorite recipes using biscotti.  I'd love to see them.

Ciao!

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