Biscotti

Delicious pecan biscotti that are made for dunking in a hot cup of tea or coffee. This pecan biscotti recipe is so easy to make and taste incredible. You can easily adapt these with your favorite flavorings, make a batch and keep them in a container for your morning coffee.

As you may already know, biscotti are a nut-flavored biscuit and comes from the Tuscan Cantucci. Cantucci are a crunchy nut flavored biscuit that is often made with almonds or hazelnuts.

Do you ever splurge and buy yourself some biscotti?

I admit that I have on occasion. But, if you are like me, the price keeps me from enjoying it as often as I would like to!

Oh, I had tried a biscotii recipe but somehow, they never turn out quite right! What a disappointment after the time spent and expectations of a mouth-watering treat with an afternoon cup of coffee! But, I have continued to try different biscotti recipes because they do taste so good.

Pecan Biscotti Are Made For Dunking

If you are a coffee drinker like myself (and I assume you are because most biscotti eaters are coffee drinkers!) you know the joy of tasting the soggy biscotti (soggy with coffee,of course)  while sipping your cup of Joe! Which brings me to another question – how did coffee become know as a cup of Joe?

According to Wikipedia, in 1913, the Secretary of the US Navy, Josephus Daniels, did away with the officer’s wine mess and the strongest drink aboard was coffee which was called a “cup of Joe”, but

The most likely source is as a shortened form of ‘a cup of jamoke’ – which was a common reference to coffee, its being a compound of Java and Mocha. There are examples of the jamoke usage throughout popular culture including in the Preston Sturges movie Hail The Conquering Hero.

But, back to my biscotti recipe!

Pecan Biscotti are a delicacy in our home – or was until I found out just how easy it is to make! Before I would only occasionally buy it for a special treat but not now. Now, we make them at the drop of a hat – it is just that easy.

Add Variety to This Biscotti Recipe – Different Ingredients You Can Add

The following Pecan Biscotti recipe obviously calls for pecans, but, feel free to substitute other nuts. Almonds or hazelnuts may make a more authentic Italian biscotti but pecans are what I normally have on hand and they taste great too! Also try;

• Chocolate chips, white, milk or dark
• Dried chopped fruit
• Orange or lemon zest
• Different nuts such as hazelnuts and pistachios
• I have used all white flour and also used half whole wheat and half white flour.
• Substitute maple flavoring for vanilla.

 How To Make This Pecan Biscotti Recipe

Preheat oven to 350F. Mix butter, sugar, salt and vanilla. Add egg and egg white – mix well.

Add flour, baking powder and nuts. Stir well adding a bit more flour if needed to make a sticky but workable dough.

Form dough into a long log about 3/4 inches high and 2 1/2 – 3 inches wide and 15 inches long. Brush top with beaten egg white.

Bake in preheated oven 350F for 30-35 min.

Remove from oven and after a couple of minutes, lift log off pan to cutting board. Cut into bars about 1/2 inch thick.

Place bars cut side up on cookie sheet and return to oven. Bake for 15 – 20 minutes longer.

Cool completely and store in an airtight container. Enjoy!

If you’ve tried this Pecan Biscotti Recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

4.41 from 5 votes

Print

Pecan Biscotti

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

These lovely cookies are perfect dunked in your favorite hot beverage.

Course: Dessert

Cuisine: Italian

Keyword: pecan biscotti, pecan biscotti recipe

Servings: 24 servings

Calories: 174 kcal

Author: Cultured Palate

Ingredients

• 1/4 c. butter
• 3/4 c. raw sugar
• 1/2 tsp salt
• 1 tsp vanilla
• 1 whole egg
• egg white
• 2 c. flour
• 1 1/2 tsp baking powder
• 3/4 c. chopped pecans
• 1 egg white, beaten to brush on top

Instructions

1. Preheat oven to 350F.
2. Mix butter, sugar, salt and vanilla.
3. Add egg and egg white - mix well.
4. Add flour, baking powder and nuts. Stir well adding a bit more flour if needed to make a sticky but workable dough.
5. Form dough into a long log about 3/4 inches high and 2 1/2 - 3 inches wide and 15 inches long. Brush top with beaten egg white.
6. Bake in preheated oven 350F for 30-35 min.
7. Remove from oven and after a couple of minutes, lift log off pan to cutting board. Cut into bars about 1/2 inch thick.
8. Place bars cut side up on cookie sheet and return to oven. Bake for 15 - 20 minutes longer.
9. Cool completely and store in an airtight container.
10. Enjoy!

Recipe Notes

Biscotti Variations - Different Ingredients You Can Add

The following Pecan Biscotti recipe obviously calls for pecans, but, feel free to substitute other nuts. Almonds or hazelnuts may make a more authentic Italian biscotti but pecans are what I normally have on hand and they taste great too! Also, try;

• Chocolate chips, white, milk or dark
• Dried chopped fruit
• Orange or lemon zest
• Different nuts such as hazelnuts and pistachios
• I have used all white flour and also used half whole wheat and half white flour.
• Substitute maple flavoring for vanilla

Nutrition Facts

Pecan Biscotti

Amount Per Serving

Calories 174 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 12mg 4%

Sodium 71mg 3%

Potassium 89mg 3%

Total Carbohydrates 23g 8%

Dietary Fiber 1g 4%

Sugars 7g

Protein 3g 6%

Vitamin A 1.5%

Vitamin C 0.1%

Calcium 2.4%

Iron 6.6%

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

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Dina-Marie, RN and founder of Cultured Palate has learned the importance of diet for health - the hard way! As the mom of 10, and leaving the corporate world to start a vineyard, she knows the value of simple living and you can too! Dina-Marie and Cultured Palate's medical advisors, Dr. Dalton and Dr. O'Connor, want you to have accurate information at your fingertips.