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featured maple pecan biscotti.

Maple Pecan Biscotti Recipe

Course: Dessert, Snack
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 biscotti
Calories: 266kcal
These crisp and delicious maple pecan biscotti are sweetened with maple syrup and brown sugar and packed with salty pecans.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Stand Mixer

Ingredients

  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • ½ cup brown sugar 107 grams
  • cup pure maple syrup 104 grams
  • 2 large eggs 100 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • cups all-purpose flour 300 grams
  • 1 teaspoon baking powder 4 grams
  • ½ cup roughly chopped roasted salted pecans 57 grams

Instructions

  • Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Set aside.
    overhead view of ingredients for maple pecan biscotti.
  • 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
    creamed butter, sugar, and maple syrup in a stainless mixing bowl.
  • 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
    eggs and vanilla added to creamed butter, sugar, and maple syrup in a stainless mixing bowl.
  • Add the flour and baking powder. Mix just until no large lumps of flour remain.
    2½ cups all-purpose flour, 1 teaspoon baking powder
    maple pecan biscotti dough in a stainless mixing bowl.
  • Add the pecans and gently fold them into the biscotti dough.
    ½ cup roughly chopped roasted salted pecans
    pecans folded into maple pecan biscotti dough in a stainless mixing bowl.
  • Transfer the dough to the prepared baking sheet and shape it into a 10x3-inch log (about 1 inch thick).
    maple pecan biscotti dough patted into a 10x3 rectangle on a baking sheet.
  • 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.
    sliced maple pecan biscotti on a baking sheet.
  • 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!
Storage: Store maple pecan biscotti in an airtight container at room temperature for up to 10 days or in the freezer for up to 2 months.

Nutrition

Serving: 1biscotti | Calories: 266kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 52mg | Potassium: 93mg | Fiber: 1g | Sugar: 15g | Vitamin A: 284IU | Vitamin C: 0.05mg | Calcium: 51mg | Iron: 2mg