Maple Pecan Biscotti – These biscotti are delightfully crisp, flavored with maple syrup and brown sugar, and loaded with salty pecans. Perfect for pairing with tea or coffee, they make an ideal 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 roasted, salted pecans, roughly chopped
INSTRUCTIONS
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, light brown sugar, and maple syrup on medium speed until light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract to the mixture and mix until fully combined. The mixture may appear slightly curdled, but don’t worry—it’s fine.
- Add the flour and baking powder, mixing until just combined, ensuring no large lumps of flour remain.
- Gently fold in the chopped pecans.
- Transfer the dough onto the prepared baking sheet and shape it into a log, about 10 inches long, 3 inches wide, and 1 inch tall.
- Bake for 25-28 minutes, or until the exterior is golden brown.
- Remove from the oven and carefully slice the log horizontally into 1-inch pieces using a serrated bread knife.
- Place the sliced biscotti cut-side down on the baking sheet and return to the oven for an additional 15 minutes, or until the biscotti are golden and crisp.
- Allow the biscotti to cool completely on a wire rack before transferring them to an airtight container. Store at room temperature for up to 10 days.
