These maple pecan biscotti are my favorite simple biscotti to make for any occasion. Sweetened with maple syrup and brown sugar and packed with crunchy, salty pecans, these biscotti are wonderfully crisp and delicious. I love to dip them in a cup of coffee or tea as a morning treat or evening snack.
There’s something so cozy and delightful about dipping crunchy biscotti in my hot morning coffee. These maple pecan biscotti are surprisingly easy to make. The ingredient list is short, requires little prep, and the oven will do most of the work for you! Flavors of brown sugar, maple syrup, vanilla, and salty, crunchy pecans give these maple pecan biscotti the warm and comforting flavors of fall. They’re perfect for entertaining or as a sweet and simple snack at home.
What’s in This Maple Pecan Biscotti Recipe?
- Butter: The base of our biscotti– it adds richness and helps hold the dough together. Make sure the butter is fully softened so it incorporates smoothly with the sugar.
- Brown Sugar: Sweetens the biscotti. If you have maple sugar on hand, swap it for the brown sugar for an even stronger maple flavor.
- Maple Syrup: Adds sweetness and maple flavor to the biscotti. While real maple syrup yields the best flavor, you can also use maple-flavored pancake syrup or plain pancake syrup and a dash of maple extract.
- Eggs: Help bind the biscotti dough together.
- Vanilla Extract: Enhances the sweetness and flavor of the maple.
- Flour: Gives the dough structure. Make sure to measure using the spoon-and-level method, as adding too much flour will result in a crumbly dough.
- Baking Powder: Helps the biscotti dough rise.
- Pecans: Add a bit of crunch and saltiness to the biscotti.
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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.
Tips for Success
- 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 prepare the dough through step 6, then wrap it in plastic wrap and store it in the refrigerator for up to 3 days. Bake directly from the refrigerator, adding 1-2 minutes to the bake time to make up for the cold start.
- You can tell the biscotti are done baking when they’re firmed 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!
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
Maple Pecan Biscotti Recipe
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
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
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
How to Make Maple Pecan Biscotti Step-by-Step
Beat the Butter: 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 ½ cup of 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 eggs and 1 teaspoon of vanilla extract and mix until well combined– the mixture may look curdled, but don’t worry!
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.
Fold in the Pecans: Add ½ cup of roughly chopped roasted salted pecans and gently fold them into the biscotti dough.
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 for 25-28 minutes, or until the exterior is golden brown.
Slice and Bake the Biscotti: 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.
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!!
We’re so happy to hear you loved the recipe, MaryBeth!