There’s just something magical about the crunch of fresh-baked biscotti dunked into a steaming cup of coffee or tea. These maple pecan biscotti are my go-to when I want something that feels special but doesn’t take all day to make. The dough comes together in minutes, the oven does most of the work, and the result is pure cozy comfort. Rich maple syrup and brown sugar bring a deep, caramel-like sweetness, while roasted, salted pecans add that irresistible nutty crunch. It’s a treat that feels fancy enough for guests but simple enough for a weekday pick-me-up.
Top Reader Review
“I loved making this recipe and these cookies are so delicious! I sent them to my sister-in-law as part of her birthday gift! She will love them! Thanks for the recipe!!” -MaryBeth Jewell
Homemade Maple Biscotti with Pecans
Unlike my traditional almond biscotti, I leave the almond flour out of these pecan biscotti so that the delicate flavor of real maple syrup can shine. The salty, nutty pecans enhance the nuttiness of the syrup, and thanks to the double-bake method, these biscotti are perfectly crisp without being rock-hard (which means no fear for your teeth!).
These maple biscotti also have a little seasonal magic. They’re just as perfect for fall gatherings as they are for holiday cookie trays. You can even dress them up with a drizzle of white or dark chocolate for a bakery-style finish. My favorite way to enjoy them? With a hot drink on a chilly morning, when the steam fogs up the kitchen windows and the scent of maple fills the air.
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Use Real Maple Syrup for the Best Taste
If you want bakery-style maple flavor, look for Grade A Dark Color, Robust Taste maple syrup (formerly labeled “Grade B”). This grade has a deeper, more caramelized flavor than lighter varieties, which really holds its own in these pecan biscotti, even after double-baking them. You can usually find pure maple syrup at farmers’ markets or specialty grocers.
Maple Pecan Biscotti Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Ingredients
- ½ cup unsalted butter room temperature (1 stick)
- ½ cup brown sugar
- ⅓ cup pure maple syrup *
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup roughly chopped roasted salted pecans
Instructions
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and maple syrup on medium speed until light and fluffy, about 2 minutes.½ cup unsalted butter, ½ cup brown sugar, ⅓ cup pure maple syrup
- Add the eggs and vanilla and mix until well combined– the mixture may look curdled, but don’t worry!2 large eggs, 1 teaspoon pure vanilla extract
- Add the flour and baking powder. Mix just until no large lumps of flour remain.2½ cups all-purpose flour, 1 teaspoon baking powder
- Add the pecans and gently fold them into the biscotti dough.½ cup roughly chopped roasted salted pecans
- Transfer the dough to the prepared baking sheet and shape it into a 10×3-inch log (about 1 inch thick).
- Bake the biscotti for 25-28 minutes, or until the exterior is golden brown.
- Remove the biscotti from the oven and carefully slice the log horizontally into 1-inch pieces– I recommend a serrated bread knife!
- Place the biscotti cut side down onto the baking sheet and return the pan to the oven for an additional 15 minutes, or until the biscotti are golden brown.
- Allow the biscotti to cool completely and then transfer them to an airtight container.
Notes
- I recommend quickly toasting/roasting the pecans to enhance their decadent flavor.
- Remember that the dough is supposed to be a bit crumbly at first, but don’t give up! Keep on mixing to get the perfect consistency.
- If you’re making these around Christmas time, toss a handful of dried cranberries into the mix for a tasty festive twist!
- Try to make sure all of your biscotti are cut in the same size. That way they’re uniform in appearance and bake evenly during the second bake.
- You can tell the biscotti are done baking when they’re firm and lightly brown. Don’t wait for it to turn too dark!
- To make these biscotti even sweeter, dunk them or drizzle them in melted chocolate or white chocolate chips!
How to Make Maple Pecan Biscotti Step-by-Step
Gather your Ingredients: Gather up everything you need to begin the recipe. Bring the butter and eggs to room temperature for 30-60 minutes before beginning. Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper. Set aside.
Beat the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of room-temperature unsalted butter, ½ cup of brown sugar, and ⅓ cup of maple syrup on medium speed until light and fluffy, about 2 minutes.
Add the Eggs: Add 2 large, room-temperature eggs and 1 teaspoon of vanilla extract and mix until well combined. The mixture may look curdled, but don’t worry; that’s normal.
Add the Flour: Add 2½ cups of all-purpose flour and 1 teaspoon of baking powder. Mix just until no large lumps of flour remain. Take care not to overmix at this point, or your biscotti will turn out too dense.
Fold in the Pecans: Add ½ cup of roughly chopped roasted salted pecans and gently fold them into the biscotti dough, again, taking care not to overmix.
Shape the Dough: Transfer the dough to the prepared baking sheet and shape it into a 10×3-inch log (about 1 inch thick).
Bake the Dough: Bake the biscotti log in the preheated oven for 25-28 minutes, or until the exterior is golden brown and no longer shiny.
Slice and Bake the Biscotti: Remove the biscotti from the oven and carefully slice the log horizontally into 1-inch pieces–I recommend using a serrated bread knife! Place the biscotti cut-side-down onto the baking sheet and return the pan to the oven for an additional 15 minutes, or until the biscotti are golden brown. Allow the biscotti to cool completely and then transfer them to an airtight container.
How to Store
Store leftover maple pecan biscotti in an airtight container at room temperature for up to 10 days. You can also freeze them in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 2 months. Let thaw on the counter for a few hours before enjoying.
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