Maple Pecan Biscotti Recipe

Course: Dessert, Snack

Cuisine: Italian

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: biscotti

Calories: 266kcal

Author: Becky Hardin

These crisp and delicious maple pecan biscotti are sweetened with maple syrup and brown sugar and packed with salty pecans.

Print Recipe

US Customary - Metric

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 10x3-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

*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.

Tips:

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!

Make-Ahead: 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: 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