Pecan Pie Biscotti

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Pecan Pie Biscotti
Makes: 30 cookies


1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt

3/4 cup brown sugar
3 eggs
1 tablespoon butter, melted
1 tablespoon maple syrup, Grade B
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
2 cups chopped toasted pecans

Preheat oven to 350 degrees F. Line a cookie sheet with parchment. Add all the wet ingredients (up to vanilla extract) into a stand mixer and mix until well blended. Combine dry ingredients in a large bowl. With the mixer on low, slowly add the dry mixture and mix until blended. Stir in pecans until evenly distributed. Divide dough in half and shape each portion into a log. The dough will be sticky, so work with slightly damp hands. Shape each portion into a log and place on the cookie sheet. Flatten each roll to 1 inch thickness, using your palm.

First bake:
Bake for 20 minutes, until slightly golden. Remove logs from the cookie sheet and place on a wire rack to cool for 15 minutes. Using a sharp serrated knife, cut into 1/2-inch slices.

Second bake:
Lower oven temperature to 250 degrees F. Arrange biscotti, cut-side down, on the cookie sheet and bake for 15 minutes. Flip and bake the other side for an additional 15 minutes. Cool on a wire rack. In the meantime, get your favorite beverage ready!

Per serving: Calories 114; Fat 6 g (Saturated 1 g); Sodium 199 mg; Carbohydrate 13 g; Fiber 1 g; Sugars 6 g; Protein 2 g

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