Pecan Pie Biscotti

Pecan Pie Biscotti is a crunchy, sweet treat with the rich, nutty flavor of pecans and the caramelized notes reminiscent of pecan pie.

More about Biscotti

• Biscotti are Italian almond biscuits originating in the city of Prato, Tuscany.
• They are twice-baked, oblong-shaped, dry, and crunchy.
• In Italian, the word biscotti is used for all types of biscuits or cookies.
• Biscotti may be customized with nuts, chocolate and bits of dried fruit or whole dried fruit such as cranberries.
• Always use a serrated knife in a sawing motion to cut biscotti as this will help prevent crumbling.
• Biscotti are a wonderful addition to a holiday dessert tray.
• Biscotti are best when dipped into the beverage of your choice, such as tea, coffee or even wine!

How long will Biscotti last?

If stored properly, homemade biscotti will last anywhere from ten days to two weeks.

• The biscotti should be completely cooled before storing (use a wire rack to cool them so that the cookies will crisp well on both sides)
• Store biscotti in a loosely covered glass jar or tin (metal) container (what the container is made of makes a difference)
• It helps to line the jar or tin with a paper towel, but it is not necessary.

More biscotti recipes to enjoy…

Biscotti di Prato (Cantucci) – Also known as Cantucci,  they are traditional Italian almond biscuits that originate from the city of Prato in Tuscany.

Pumpkin Bread Biscotti – Pumpkin biscotti are crisp, twice-baked Italian cookies infused with warm fall flavors.

Lemon Biscotti – A delightful Italian cookie, characterized by their crisp texture and refreshing citrus flavor.

Piña Colada Biscotti– Delicious, crunchy Italian cookies inspired by the tropical classic cocktail. 

Pecan Pie Biscotti

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Pecan Pie Biscotti is a crunchy, sweet treat with the rich, nutty flavor of pecans and the caramelized notes reminiscent of pecan pie.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: varies
• Category: Cookies
• Method: Oven
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

1 cup light brown sugar, packed 3 large eggs 1/2 teaspoon kosher or sea salt 1 teaspoon real vanilla extract 2 1/2 cups all-purpose flour 2 teaspoons baking powder 2 cups whole pecans

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Instructions

1. Heat the oven to 350 degrees F. Coat a cookie sheet with cooking spray.
2. Using an electric mixer, beat brown sugar, eggs, salt and vanilla extract until light and thick.
3. Fold in flour and baking powder.
4. Fold in pecans.
5. Divide the dough in half and place each half separately, lengthwise, on the cookie sheet.
6. Using wet hands, form each half into a log about 3 inches wide.
7. Bake for 20 minutes or until the two loaves are golden.
8. Let the loaves cool for 10 minutes.
9. Lower the oven temperature to 325 degrees F.
10. Slice biscotti on a slight diagonal into cookies a little less than an inch thick. Arrange the cookies on the cookie sheets, bottoms down. Do not lay the cookies on their sides.
11. Bake for an additional 15 minutes.
12. Let cool on a wire rack.
13. Store in an airtight container.