These maple pecan biscotti are sweetened with maple syrup and brown sugar, then packed with salty pecans. Enjoy these crisp and delicious biscotti cookies with a cup of coffee or tea as a morning treat or evening snack!
Maple Biscotti
There’s something so cozy and delightful about dipping crunchy biscotti in your hot morning coffee. At first glance, you would think this tasty treat is challenging to make, but it’s actually quite simple! 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.
Why You’ll Love this Biscotti Recipe:
- Beverage Enhancer: This crunchy cookie makes your daily coffee, latte, hot chocolate, tea, or glass of milk that much better!
- Versatile: This great recipe can easily be adjusted with vegan alternatives. Dipping your biscotti in melted chocolate can also amp up the flavor!
How to Make Maple Pecan Biscotti
Be sure to see the recipe card below for full ingredients & instructions!
- Combine ingredients to make the cookie dough, then fold in the pecans.
- Shape the dough into a log and bake.
- Slice the log to make individual biscotti cookies, and let them cool before serving.
Ingredient Notes
- 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.
- Eggs: Help bind the biscotti dough together.
- Vanilla: 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.
Biscotti is an Italian treat known for its crisp texture and sweet flavor. Because it gets baked twice, it has a slightly dry texture, but that makes it perfect for dipping. Many people dip it into a hot beverage for breakfast.
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.
Just keep going! The mixture may seem a bit crumbly and dry at first, but it should form a nice dough the most you gently mix it. If it’s been a decent amount of time and you’re not seeing a difference in the dry dough, add something to moisten it like a splash more of vanilla extract.
Biscotti get their distinct, crunchy texture from their second bake. This renders them almost entirely free of moisture, and therefore less likely to get moldy. The best way to soften biscotti is to dip it in hot coffee or hot chocolate!
Recipe Tips and Tricks
- We recommend quickly toasting/roasting your pecans to enhance their decadent flavor. For best results, toast them whole before chopping them into coarse pieces.
- You can easily divide the dough to make smaller biscotti or to increase the number of cookies you want to make. Just ensure that you shorten the baking time by about 5 minutes.
Make Ahead Instructions
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.
Storage Instructions
Store leftover maple pecan biscotti in an airtight container at room temperature for up to 10 days.
Freezing Instructions
Freeze maple pecan biscotti 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.
Substitutions
- You can use light or dark brown sugar in these biscotti.
- If you don’t have access to pure maple syrup, you can use maple-flavored pancake syrup or plain pancake syrup and a dash of maple extract.
- For gluten-free maple pecan biscotti, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- If you’re not a fan of pecans, you can use walnuts instead!
Serving Suggestions
Serve these maple pecan biscotti with a hot drink, such as:
Tips for the Best Maple Pecan Biscotti
- 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.
- 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 is done baking when it’s 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!
- If you’re making these around Christmas time, toss a handful of dried cranberries into the mix for a tasty festive twist!
Make these maple pecan biscotti for your next morning coffee, afternoon tea time, or nighttime snack. Their maple flavor will surely get you in the cozy fall spirit, no matter the time of year!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Maple Pecan Biscotti Recipe
Ingredients
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup brown sugar 107 grams
- ⅓ cup pure maple syrup 104 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2½ cups all-purpose flour 300 grams
- 1 teaspoon baking powder 4 grams
- ½ cup roughly chopped roasted salted pecans 57 grams
Equipment
- Kitchen Scale (optional)
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
- You can use light or dark brown sugar in these biscotti.
- If you don’t have access to pure maple syrup, you can use maple-flavored pancake syrup or plain pancake syrup and a dash of maple extract.
- For gluten-free maple pecan biscotti, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- If you’re not a fan of pecans, you can use walnuts instead!
- 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.
- 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 is done baking when it’s 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!
- If you’re making these around Christmas time, toss a handful of dried cranberries into the mix for a tasty festive twist!
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