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    Home » Recipes » Desserts » Cookies

    Homemade Pecan Biscotti Recipe

    Published: Oct 26, 2024 by Amy Sandidge · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    If you are anything like me, and enjoy your afternoon cup of tea (or coffee if you prefer) much better with a piece of biscotti, this is a recipe for you. This homemade pecan biscotti recipe is crispy and loaded with toasted pecans, the perfect compliment to any cup of tea.

    This recipe is made with only 7 ingredients and most of them you probably already have in the pantry or fridge.

    Homemade pecan biscotti pieces in a white serving container with tea in the background.

    Pecan biscotti is delicious, and so is my favorite cranberry orange biscotti. I love to serve them both as an option when I have friends over.

    Tips for making biscotti

    • Chill the Dough: After mixing, chill the dough for at least 30 minutes. This makes it easier to handle and helps the biscotti loaves hold their shape when baking.
    • Divide Dough Evenly: Before forming the loaves, divide the dough into equal portions. This ensures even baking and consistent size.
    • First Bake: Shape the dough into logs and bake until they are firm and lightly golden. This is the initial bake that sets the biscotti.
    • Cool Before Slicing: Let the loaves cool for 15-20 minutes before slicing. Transferring them to a cooling rack helps speed up this process.
    • Slice with Care: Use a serrated knife to cut the biscotti diagonally into slices. This creates that classic shape and texture.
    • Double Bake: Arrange the slices on the baking sheet and bake again, turning the pieces over halfway through to ensure even crisping on both sides.
    Slices of homemade pecan biscotti on a white plate with a cup of tea in an antique tea cup.

    Ingredients

    • All-purpose flour- While I usually use whole wheat flour, in this recipe, I chose all-purpose. If you would like to use whole wheat, use half whole wheat flour and half all-purpose flour.
    • Salt-Kosher is always my favorite in baking.
    • Butter- be sure it is softened.
    • Granulated sugar- you could also use brown sugar for more depth of flavor.
    • Eggs- large eggs.
    • Vanilla
    • Pecans- I used pecan halves, but in this recipe, you could also use pecan pieces.

    How to bake

    Making the dough

    The dough begins with toasted pecans. They can be toasted in the oven, or on the cooktop. I will go into more detail on this below. Once they are toasted, be sure to cool completely. Chop into pieces.

    Mix the flour and salt in a small bowl and set it aside. Cream the butter and sugar in a medium-sized bowl for 1-2 minutes. To this, add the eggs and vanilla. This time only mix to combine. The flour mixture is next. Mix this to combine as well. Last in are the pecans, mix them until they are combined as well. Cover the bowl, move it to the fridge, and let it chill for 30 minutes.

    Woman chopping toasted pecan on a white cutting board with a chef's knife.
    Ingredients for biscotti in a metal bowl with a stand mixer on the side.
    Pecan and biscotti cookie batter in a metal bowl.

    Shaping and 1st bake

    Divide the dough in half, shape each half into a 2-inch x 12-inch loaf. Place them on a parchment-lined baking sheet.

    Bake for 25-30 minutes. Remove the biscotti from the oven, place each loaf onto a cooling rack, and let it cool for 20 minutes. When it has cooled, it is time to slice. I do not cut my on a diagonal, but you can if you want a more traditional look. Cut into ½-3/4-inch wide slices.

    The most important part is ensuring the pieces are as close as possible to the same thickness. Then it will bake more evenly.

    Biscotti on a baking sheet lined with parchment paper.
    Baked biscotti on a piece of parchment paper.
    Slices of biscotti on a baking sheet lined with parchment paper.

    Final bake

    Place the sliced biscotti back on the same parchment paper and baking sheet. Return it to the oven and let it continue to bake. Bake for 8-10 minutes on each side. Flipping halfway through the baking time.

    Once they are crispy and baked properly, remove them from the oven. Let them cool completely before storing them.

    Homemade pecan biscotti pieces in a white serving container with tea in the background.

    How to store biscotti

    • Room Temperature: Biscotti can last up to two weeks when stored properly in an airtight container.
    • Separate Layers: If you have multiple layers of biscotti in your container, separate them with parchment paper to prevent them from sticking or breaking.
    • Freezing: For longer storage, biscotti can be frozen. Wrap them in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They can last for several months in the freezer. To enjoy, simply thaw at room temperature.

    Gift-giving homemade biscotti

    I love to enjoy my homemade biscotti myself, but I also love giving it as a gift as well. To do this, let the biscotti cool completely, you don't want it to sweat in the gift bags. Package it up in a cellophane bag and tie it with your favorite ribbon.

    Gift this with your favorite tea, or the recipient's favorite tea. If you want to add even more to this, add in a cute mug as well. It is a gift everyone will love!

    Woman holding a bag of biscotti for giving as a gift.
    Slices of homemade pecan biscotti on a white plate with a cup of tea in an antique tea cup.

    Homemade Pecan Biscotti Recipe

    Amy Sandidge
    This homemade pecan biscotti recipe makes the perfect, crispy biscotti that goes well with any cup of tea.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    chill time 30 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 30 pieces

    Ingredients
      

    • 2 ½ cups flour
    • ½ teaspoon salt
    • 6 ounces softened butter
    • ¾ cup granulated sugar
    • 3 eggs
    • 1 teaspoon vanilla
    • 4 ounces pecans

    Instructions
     

    • The dough begins with toasted pecans. I like to do this in a pan on the cooktop. Cook the pecans over medium-low heat for 8-10 minutes, stirring occasionally so they don't burn. Once you can smell the pecan- yes, they should smell toasted, they are done. Chop and cool completely.
    • Mix the flour and salt in a small bowl and set it aside. Cream the butter and sugar in a medium-sized bowl for 1-2 minutes. To this, add the eggs and vanilla. This time only mix to combine. The flour mixture is next. Mix this to combine as well. Last in are the pecans, mix them until they are combined as well. Cover the bowl, move it to the fridge, and let it chill for 30 minutes.
    • Preheat the oven to 350 degrees while the dough is chilling.
    • Divide the dough in half, shape each half into a 2-inch x 12-inch loaf. Place them on a parchment-lined baking sheet.
    • Bake for 25-30 minutes. The bottom should be lightly browned. Remove the biscotti from the oven, place each loaf onto a cooling rack, and let it cool for 20 minutes. When it has cooled, it is time to slice. I do not cut my on a diagonal, but you can if you want a more traditional look. Cut into ½-3/4-inch wide slices.
    • The most important part is ensuring the pieces are as close as possible to the same thickness. Then it will bake more evenly.
    • Place the sliced biscotti back on the same parchment paper and baking sheet. Return it to the oven and let it continue to bake. Bake for 8-10 minutes on each side. Flipping halfway through the baking time.
    • Once they are crispy and baked properly, remove them from the oven. Let them cool completely before storing.
    Keyword biscotti, pecan
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    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

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