Maple Pecan Biscotti – Maple pecan biscotti are crisp and delicious– sweetened with maple syrup and brown sugar and packed with salty pecans. Enjoy these biscotti with tea or coffee as a morning treat or evening snack.
Maple Pecan Biscotti
With fall in full swing, I have been experimenting with fall flavors left and right. After making my first batch of biscotti last year, I have been hooked and I wanted to try using local pure maple syrup in a batch. I thought that adding pecans would be fun and would add a nice nuttiness to the biscotti. Feel free to dip them in chocolate or white chocolate if you want, I think the biscotti are great both ways!
Common Questions About Making Maple Pecan Biscotti
What is maple pecan biscotti?
Maple Pecan biscotti are Italian cookies that are twice baked. These are made using pure maple syrup and pecans to give them flavor.
How many servings are in this recipe?
This recipe makes about 12 servings.
How long do these last?
Store at room temperature for up to 10 days.
Can I dip them in white chocolate?
Yes! Microwave either white candy melts or white chocolate chips in a microwave-safe bowl in 30 second intervals until they are melted and then dip the biscotti in it.
What other types of biscotti can I make?
There are so many incredible varieties of biscotti! Some of my favorites include –
Why are biscotti hard?
Biscotti is hard because is first baked first as a loaf before being sliced and baked again. This leads to the dry and crisp texture.
What can I serve with biscotti?
So everyone knows that biscotti are served best with coffee so that you can dunk it in! I like to serve it with these drinks –
Ingredient Notes –
- Butter is 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.
- Light 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 adds a bit of crunch and saltiness to the biscotti.
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Maple Pecan Biscotti
Maple Pecan Biscotti - Maple pecan biscotti are crisp and delicious-- sweetened with maple syrup and brown sugar and packed with salty pecans. Enjoy these biscotti with tea or coffee as a morning treat or evening snack.
Ingredients
- 1 stick (1/2 cup) butter, softened
- 1/2 cup light brown sugar
- 1/3 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup roughly chopped roasted, salted pecans
Instructions
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Add the softened butter, light brown sugar, and maple syrup to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy - about 2 minutes.
- Next, add the eggs and vanilla. Mix until well combined - the mixture may look curdled but don't worry!
- Add the flour and baking powder. Mix just until no large lumps of flour remain.
- Add the pecans and gently fold them into the biscotti dough.
- Transfer the dough to the prepared baking sheet and shape it into a log (10" long, 3" wide, and 1" tall).
- 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" pieces - I recommend using 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. Store at room temperature for up to 10 days.
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