There’s an undeniable charm in the delightful crunch of a freshly baked biscotti, especially when it’s gently dipped into a warm cup of coffee or a comforting mug of tea. These Maple Pecan Biscotti are more than just a treat; they’re a simple indulgence that feels incredibly special, yet incredibly easy to achieve. Forget complicated recipes that demand hours in the kitchen; this dough comes together in mere minutes, and your oven takes care of the rest. The result? Pure, unadulterated cozy comfort. The deep, caramel-like sweetness from real maple syrup and rich brown sugar perfectly complements the irresistible, salty crunch of roasted pecans. It’s a sophisticated delight that’s elegant enough to serve to guests, yet straightforward enough to whip up for a quick weekday pick-me-up. Get ready to elevate your coffee break or dessert spread with these irresistible, perfectly crisp biscotti.

5 from 2 votes

Maple Pecan Biscotti Recipe

These crisp and delicious maple pecan biscotti are sweetened with maple syrup and brown sugar and packed with salty pecans – an ideal companion for your coffee or tea.

Prep: 10 minutes

Cook: 50 minutes

Total Time: 1 hour

Yields: 12 biscotti

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Ingredients

• ½ cup unsalted butter room temperature (1 stick)
• ½ cup brown sugar
• ⅓ cup pure maple syrup *
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ cup roughly chopped roasted salted pecans

Equipment

• Kitchen Scale (optional, for precision)
• Large Baking Sheet
• Parchment Paper
• Stand Mixer (with paddle attachment) or Hand Mixer
• Sharp Serrated Bread Knife

Instructions

1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, brown sugar, and maple syrup on medium speed until light and fluffy, about 2 minutes.
   
3. Add the eggs and vanilla extract and mix until well combined. The mixture may look slightly curdled at this stage, but don’t worry, it’s normal.
   
4. Add the all-purpose flour and baking powder. Mix just until no large lumps of flour remain and the dough starts to come together. Avoid overmixing to keep biscotti tender-crisp.
   
5. Add the roughly chopped roasted salted pecans and gently fold them into the biscotti dough using a spatula. Mix just enough to distribute the pecans evenly.
   
6. Transfer the dough to the prepared baking sheet and shape it into a log approximately 10 inches long by 3 inches wide (about 1 inch thick). Lightly flour your hands if the dough is too sticky.
   
7. Bake the biscotti log for 25-28 minutes, or until the exterior is golden brown and no longer shiny.
   
8. Remove the biscotti from the oven and carefully slice the log horizontally into 1-inch thick pieces. A serrated bread knife works best for clean cuts.
9. Place the sliced biscotti cut-side down onto the baking sheet. Return the pan to the oven for an additional 15 minutes, or until the biscotti are golden brown and crisp to the touch.
   
10. Allow the biscotti to cool completely on the baking sheet before transferring them to an airtight container. They will continue to crisp as they cool.

Chef’s Notes & Pro Tips

*For the best flavor, use Grade A Dark Color, Robust Taste pure maple syrup. If pure maple syrup is unavailable, you can substitute with maple-flavored pancake syrup or regular pancake syrup combined with a dash of maple extract for a similar taste.

• Toasting Pecans: To amplify the rich, nutty flavor of your pecans, take a few minutes to quickly toast or roast them before adding them to the dough. This simple step makes a huge difference!
• Dough Consistency: Don’t be discouraged if the dough initially seems a bit crumbly. Keep mixing; it will eventually come together to the perfect consistency. A little stickiness is normal for biscotti dough.
• Seasonal Twist: For a delightful festive touch, especially around the holidays, consider folding in a handful of dried cranberries along with the pecans.
• Uniform Slices: Strive to slice your biscotti into pieces of similar size and thickness. This ensures they bake evenly during the second bake, resulting in a consistent crunch.
• Doneness Indicator: The biscotti are perfectly done when they feel firm to the touch and are lightly golden brown. Avoid over-baking, as they can become too dark and overly hard.
• Extra Sweetness: For an irresistible finish, after the biscotti have completely cooled, dip one end into melted dark, milk, or white chocolate, or simply drizzle chocolate over them. Let the chocolate set before storing.

Make-Ahead Instructions: You can prepare the biscotti dough through step 6 (shaping the log) and then wrap it tightly in plastic wrap. Store the wrapped log in the refrigerator for up to 3 days. When ready to bake, remove from the fridge and bake directly, adding an extra 1-2 minutes to the initial bake time to account for the chilled dough.

Storage Tips: Store your cooled Maple Pecan Biscotti in an airtight container at room temperature for up to 10 days. For longer storage, you can freeze them. Arrange the sliced and cooled biscotti in a single layer on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty Ziplock bag. They can be stored in the freezer for up to 2 months. Thaw on the counter for a few hours before enjoying their fresh-baked taste.

Nutrition Facts

Maple Pecan Biscotti Recipe

Amount Per Serving (1 biscotti)

Calories 266
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 51mg17%

Sodium 52mg2%

Potassium 93mg3%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 15g17%

Protein 4g8%

Vitamin A 284IU6%

Vitamin C 0.05mg0%

Calcium 51mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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The Double-Bake Method: Achieving That Signature Crispness

The hallmark of an exceptional biscotti is its distinctive crisp, yet not overly hard, texture. This is achieved through the traditional “double-bake” method, a technique perfected in Italy. First, the dough is baked as a single log, allowing it to cook through and set its shape. After a brief cooling period, it’s sliced and baked again. This second bake slowly dries out the cookies, resulting in their characteristic dryness and crunch – perfect for dunking!

Many people find traditional biscotti to be too hard, but our recipe ensures a delightful snap without risking your dental work. The carefully balanced ingredients combined with the precise timing of the double-bake deliver a biscotti that’s firm enough to hold its shape in your favorite hot beverage, but yields easily to a satisfying bite.

Flavorful Variations and Customizations

While these Maple Pecan Biscotti are divine as they are, there are many ways to personalize them and make them your own:

• Chocolate Drizzle: For an extra touch of indulgence, melt your favorite chocolate (dark, milk, or white) and drizzle it artfully over the cooled biscotti. Allow the chocolate to set completely before serving or storing. This adds a beautiful visual appeal and a layer of rich flavor.
• Spiced Maple Pecan: Introduce a hint of warmth by adding ½ teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients. These spices will complement the maple and pecan flavors beautifully, especially for fall and winter seasons.
• Other Nuts: Not a fan of pecans? You can easily substitute them with other chopped nuts like walnuts, almonds (for a hint of almond flavor without almond flour), or even hazelnuts. Ensure they are roasted and salted for the best flavor.
• Mini Biscotti: Instead of shaping one large log, you can divide the dough into two smaller logs. This will yield smaller biscotti, which are perfect for smaller coffee cups or for giving as part of a varied cookie platter. Adjust baking times slightly for smaller logs.
• Citrus Zest: A touch of orange or lemon zest can add a bright counterpoint to the sweetness of the maple and richness of the pecans. Add 1-2 teaspoons of finely grated zest along with the wet ingredients.

Perfect Pairings and Serving Suggestions

Maple Pecan Biscotti are incredibly versatile and can be enjoyed in numerous ways:

• Classic Coffee Dunker: The most popular way to enjoy biscotti! Their sturdy, crisp texture makes them perfect for dunking into hot coffee, espresso, or a creamy latte. They absorb just enough liquid to soften slightly without falling apart.
• Tea Time Treat: Pair them with your favorite black tea, herbal infusion, or chai latte for a comforting afternoon pick-me-up.
• Hot Chocolate Companion: On a chilly evening, these biscotti are a wonderful accompaniment to a steaming mug of hot chocolate. The maple and pecan flavors complement the chocolate beautifully.
• Dessert Enhancement: Serve a biscotti alongside a scoop of vanilla bean ice cream or a warm fruit crisp. Their crunchy texture provides a lovely contrast to creamy or soft desserts.
• Thoughtful Gift: Package a stack of homemade Maple Pecan Biscotti in a decorative bag or tin. They make an excellent hostess gift, holiday present, or a delightful treat for neighbors and friends.
• Breakfast Bites: Enjoy one or two with your morning yogurt or oatmeal for a flavorful and crunchy addition.

Storing Your Maple Pecan Biscotti

Proper storage is key to maintaining the crispness and flavor of your homemade biscotti. Follow these tips to keep them fresh, as detailed in our Chef’s Notes section:

• Room Temperature: Once completely cooled, store leftover Maple Pecan Biscotti in an airtight container at room temperature for up to 10 days. Avoid refrigerating, as this can make them soft.
• Freezing for Longer Storage: Biscotti freeze exceptionally well! To freeze, arrange the fully cooled and sliced biscotti in a single layer on a parchment-lined baking sheet. Freeze for approximately 1-2 hours, or until they are solid. Once frozen, transfer the biscotti to a freezer-safe airtight container or a heavy-duty Ziplock bag. They can be stored in the freezer for up to 2 months.
• Thawing: When you’re ready to enjoy frozen biscotti, simply remove them from the freezer and let them thaw on the countertop for a few hours. They will quickly return to their original crisp texture and delicious flavor.

Frequently Asked Questions (FAQ)

Can I use artificial maple flavor instead of pure maple syrup?

While you can use maple-flavored pancake syrup or plain pancake syrup with a dash of maple extract for a similar sweetness, pure maple syrup (especially Grade A Dark Color, Robust Taste) will provide a much richer, more authentic, and complex flavor profile. For the best results, real maple syrup is highly recommended.

My biscotti turned out rock-hard. What went wrong?

Biscotti are meant to be firm and crisp, but not break-your-teeth hard. Overmixing the dough can develop too much gluten, making them tough. Also, baking them for too long during the second bake can over-dry them. Ensure you mix just until combined and follow the recommended baking times, checking for a light golden brown color and firm texture.

Do I need to roast the pecans?

While not strictly mandatory, roasting the pecans beforehand significantly enhances their nutty flavor and aroma. It brings out their best qualities and contributes to the overall deliciousness of the biscotti. A quick toast in a dry pan or oven for a few minutes is sufficient.

How do I prevent the dough from being too sticky to shape?

Biscotti dough can be a bit sticky. Lightly flouring your hands before shaping the log on the parchment paper can help immensely. You can also lightly flour your spatula if using one. Don’t add too much extra flour to the dough itself, as this can make the biscotti dry.

Can I add other ingredients to the biscotti?

Absolutely! Biscotti are very versatile. Besides pecans, you could add mini chocolate chips, dried cranberries (especially for holidays), or a pinch of cinnamon or nutmeg for a spiced version. Just ensure additions don’t exceed about ½ cup to maintain dough consistency.