I’ve posted a lot of recipe reviews and recommendations on this blog, but I have never posted a recipe that is unique to me. That is, until today! I present to you, Maple Pecan Biscotti.
I made this biscotti recipe for my family’s first small Easter celebration last weekend, and they requested it again for this past weekend’s larger brunch. The biscotti are tasty on their own, but something magical happens when they are dipped into a hot cup of coffee! Maple extract is the star ingredient, and I like to use the brand “Watkins”. I use their baking vanilla extract too. Taking the extra step to toast the pecans not only adds a rich flavor, but it makes your house smell amazing.
This recipe is inspired by Kristine’s Kitchen biscotti recipe, and I think it’s important to give credit where credit is due. The process and base ingredients that I use are based on her classic biscotti, and my adjustments are made with that recipe as the starting point. I highly recommend her almond biscotti as written as well as the classic biscotti with the optional almond extract and sugar crystal sprinkles on top.
So, without further ado- here is the recipe, and you can find notes and visual guides below!
Maple Pecan Biscotti
- 3/4 cup raw pecan halves
- 4 tbsp cold unsalted butter or sub vegan butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp maple extract
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/8 tsp salt
Roast the Pecans
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Add the pecans to the baking sheet and put in the oven for 5 minutes.
- After 5 minutes, stir the pecans and then put back into the oven for 3 minutes or until aromatic and they are a rich, dark color.
- Once done, let them cool briefly until they can be safely handled. Chop or crumble them until your desired size. I like mine to have a mixture of both large and small pieces.
Prepare the Dough
- Cut the butter into 4 pieces. Combine the butter and sugar in a stand mixing bowl.
- Cream the butter and sugar until smooth. I like to cream them for 3 minutes with my KitchenAid mixer set between level 4 and 6. Scrape down the sides with a spatula as needed.
- Add the eggs, maple extract, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Be sure to spoon the flour into the measuring cup rather than scooping with the measuring cup. You can get a head start on this while the butter and sugar are in the mixer.
- Add the flour mixture to the butter mixture and mix until combined.
- Fold in the pecans.
- Dump the dough onto the baking sheet used for the pecans and form it into a ball.
- Cut the ball in half. Each half will be its own log of biscotti.
- Gently press and shape the dough into a long rectangle. I like mine roughly 12” x 4”.
- Bake for 22 minutes or until the middle of the log bounces back when you touch it.
- Let the logs cool for 30 minutes.
- After 30 minutes, use a sharp knife to cut the biscotti into strips and turn them cut-side up. I like to cut mine on the diagonal.
- Return the biscotti to the oven for 14 minutes. Don’t worry if the middle of the biscotti is still soft, that is normal before cooling.
- Let cool on the sheet.
- A mix of large and small pieces of pecans adds a nice crunch without being overwhelming.
- I like to cream the butter for approximately 3 minutes in a KitchenAid stand mixer set between the marks for 4 and 6.
- You can get a head start on the dry ingredients while the butter and sugar are in the mixer.
- Visual of steps 11-13. I like my biscotti logs roughly 12” x 4”.
- Visual of step 16, cutting the log after the 30-minute wait.
- Here is what the biscotti look like straight out of the oven. For reference, I have a gas oven.
Let me know if you try it! I’ve got the bug for experimenting in the kitchen, so I hope this is the first of many recipes. I’ll leave you here, because it’s currently Easter weekend, and I’ve got a lot on my plate between all the festivities and needing to prepare my yard for spring. This is the first year that my son can comprehend egg-hunting, and we are having too much fun with it. Until next time!