October 24, 2012

Maple Pecan Biscotti

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Crisp and crunchy, these maple pecan biscotti are perfect for yourself or for gift giving! Filled with maple flavor and pecans, they’re excellent for dunking in coffee or tea. Vegetarian.

Several Maple Pecan Biscotti with a cup of coffee.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out. Or, you can try this vanilla almond vegan biscotti instead!

Biscotti is one of those things that reminds me of home.  Growing up in a very Italian family, this treat was always, and I mean always, around.  

I thought biscotti would be difficult to make at home, so I never gave it a try until recently.

Turns out, it’s pretty easy.  I thought it would be fun to make a Fall version and I adore all things maple.  So I settled on maple pecan.

This biscotti is full of maple flavor, bits of pecans and is perfectly crunchy (yet not so hard that it will break your teeth!).  

Be sure to enjoy these with some coffee, tea or milk, which somehow makes them even better.  

Pecan Biscotti on a plate and napkin with a cup of coffee.

Additional Cookie Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Maple Pecan Biscotti

Maple Pecan Biscotti

Yield: about 30 biscotti
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Crisp and crunchy, these maple pecan biscotti are perfect for yourself or for gift giving! Filled with maple flavor and pecans, they’re excellent for dunking in coffee or tea. Vegetarian. 

Ingredients

For the biscotti:

  • 2 cups raw pecans, coarsely chopped
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ¼ cup pure maple syrup
  • ½ teaspoon maple flavor
  • ⅓ cup (5 ⅓ tablespoons) unsalted butter, melted
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

For garnish:

  • coarse sugar, optional
  • chopped white chocolate, optional
  • additional finely chopped pecans, optional

Instructions

  1. Preheat the oven to 350ºF.
  2. Add the pecans to a baking sheet or pan, arranging them in a single layer. Bake for about 5 to 8 minutes, until the nuts are lightly toasted. Set aside.
  3. Line a separate large baking sheet with parchment paper. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, granulated sugar, brown sugar, maple syrup and maple flavor. Beat until well combined. Next, add in the melted butter. Beat until combined and the mixture is smooth. Add in the flour, baking powder and salt. Beat until just combined. Remove the bowl from the mixer and fold in the toasted pecans.
  5. Divide the dough in half and transfer to the prepared baking sheet. Using wet fingers, shape each half into a rectangle that is about 10 inches long, 4 inches wide and ½ inch thick, leaving several inches of space in between the two sections of dough. {I find it helpful to draw the rectangles on the parchment paper, then dump half the dough into each and use the lines to pat it into the correct shape.}
  6. With wet fingers, smooth out the top and sides of each rectangle. If desired, sprinkle the tops with coarse sugar.
  7. Bake in the 350ºF oven for 30 minutes. Remove the baking sheet from the oven and let the biscotti cool for about 10 minutes. Maintain the oven temperature during this time.
  8. Using a sharp knife, cut the dough into about ½ inch thick slices. Balance the slices upright on the baking sheet close together. {If you can’t get the slices to balance upright you can lay them down flat, but be sure to flip them once during baking.}
  9. Bake for another 20 to 25 minutes, until the biscotti start to brown. Remove from the oven and let cool directly on the baking sheet.
  10. Once completely cool, if desired, melt some white chocolate. Dip one end of the biscotti in the white chocolate then place on a baking sheet lined with wax or parchment paper. Sprinkle with chopped pecans. You can also drizzle the tops of the biscotti with melted white chocolate. Let the chocolate set completely before removing from the sheet.

Notes

Recipe time does not include time to dip or drizzle with the optional white chocolate after baking.

Adapted from King Arthur Flour

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 74mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 2g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Italian / Category: Dessert
Christmas, Cookies, Dessert, Recipes (ALL), Seasonal, Vegetarian
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