These maple and pecan biscotti are super crunchy and flavorful, perfect for dipping in your morning coffee and for snacking anytime you want a satisfying treat.
Biscotti, also known as Cantucci, is an Italian (originally from Tuscany) hard and crunchy cookie, or "biscuit," You can dip them in coffee, tea, or dessert wine, such as vino santo. Typically they have almonds or pine nuts.
You can serve them plain or dipped in melted white, milk, or dark chocolate.
This biscotti is flavored with maple syrup and pecans to celebrate the flavors of fall.
How to Make Biscotti:
First toast the nuts if you are including them in your cookies. Toasting them really brings out their flavor.
In this case, heat your oven to 350 degrees F and spread the pecans out evenly on a rimmed baking sheet. Bake them for 8 to 10 minutes, until fragrant. Do not chop the pecans to finely, as they look great in the biscotti after you've sliced the cookies.
Next, mix the dough in the bowl of a stand mixer, beginning with the eggs, granulated and brown sugar, and maple syrup. I also included some maple flavoring to boost the maple taste, but this is optional.
Beat in some melted butter and then stir in the flour, baking soda, and finally, the pecans.
Divide the dough in half and shape each half into a 12 inch by 3 inch rectangle on a parchment lined baking sheet. If you like, you can sprinkle them with maple or turbinado sugar.
After that, bake the rectangles for 30 minutes. Let them cool on the pan on a rack for 10 minutes.
Slice the baked rectangles on a very slight angle with a serrated knife with a sawing motion and place them back onto the baking sheet, standing up next to each other with just a little gap between the slices.
Finally, place the baking sheet back into the oven for an addtional 20 minutes, to further crisp the biscotti.
Once the biscotti have cooled, store them in an airtight container. They will stay fresh for a few weeks.
More Biscotti Recipes:
Tangelo, Date, and Almond Biscotti
Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.
Friday #FallFlavors Recipes
Appetizers and Beverages
- Pumpkin Spice White Russian from Our Crafty Cocktails
Breads
- Cinnamon Chip Apple Muffins from Hezzi-D's Books and Cooks
- Cranberry Walnut Bread from Hostess At Heart
Mains Dishes
- Autumn Chicken Cobb Salad from A Kitchen Hoor's Adventures
- Slow Cooker German Pork Roast from Palatable Pastime
Desserts
- Candy Corn Cookies from Best Cookie Recipes
- Ginger Apple Pear Crisp from Jolene's Recipe Journal
- Maple Brown Sugar Cookies with Candied Sage from The Spiffy Cookie
- Pumpkin Caramel Trifle Mason Jar Dessert from Our Crafty Mom
- Pumpkin Chocolate Chip Bars from Blogghetti
- Pumpkin Dump Cake from An Affair from the Heart
Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!
Maple Pecan Biscotti
Ingredients
- 227 grams (2 cups) pecan pieces
- 2 large eggs
- 99 grams (1/2 cup) granulated sugar
- 106 grams (1/2 cup) light brown sugar
- 1/4 cup maple syrup
- 1/4 teaspoon maple flavor (optional)
- 75 grams (1/3 cup) unsalted butter, melted
- 300 grams (2 1/2 cups) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons maple or turbinado sugar for sprinkling (optional)
Instructions
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Spread the pecans over the baking sheet and bake for 8 to 10 minutes. Cool in the pan.
- In the bowl of a stand mixer (or large bowl with a hand mixer), beat the eggs, the sugars, maple syrup, and maple flavoring. Add the melted butter and beat until completely smooth.
- Add the flour, baking powder, and salt, and mix on low until combined. Mix in the pecans.
- Divide the dough in half and shape each half lengthwise into a 3 inch by 12 inch rectangle and smooth the top with wet hands.
- Sprinkle the top with the maple sugar or turbinado sugar if using.
- Bake the shaped dough for 30 minutes, until set and light golden brown. Let cool in the pan for 10 minutes and then gently transfer to a cutting board.
- Cut the rectangles on a very slight diagonal, using a sawing motion, into 1/2 inch logs and place them back onto the baking sheet standing about 1/4 inch apart.
- Bake for an additional 20 minutes.
- Cool on the baking sheet on a wire rack.
Nutrition Facts
Calories
111.06Fat (grams)
5.93Sat. Fat (grams)
1.4Carbs (grams)
13.61Fiber (grams)
0.74Net carbs
12.85Sugar (grams)
7.11Protein (grams)
1.62Sodium (milligrams)
55.14Cholesterol (grams)
13.33Recipe adapted from SIFT Magazine, Holiday 2018, Issue No. 12.
