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Maple Pecan Biscotti

The perfect compliment to a cup of coffee
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 36 minutes
Resting Time 30 minutes
Total Time 1 hour 21 minutes
Course Dessert

Ingredients
  

  • 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

Instructions
 

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.

First Bake

  • 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.

Second Bake

  • 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.