Maple Pecan Biscotti is exactly what you need to accompany your hot mug of tea. It’s crunchy, buttery and has a hint of maple flavor. Different than the Italian version, this Maple Pecan Biscotti won’t break your teeth. The texture is crumbly but not hard as a rock. Personally, I prefer the American version since it is more like a cookie and I’ll take any excuse to eat a cookie for breakfast.
If you’re wondering why this post is late, a cold knocked me sideways this weekend and I had nothing prepared for today but last night at 10 pm, I had an itch to bake. For some reason, Maple Pecan Biscotti popped into my head. Strange since I never eat biscotti. Nonetheless, I’m glad I got off my butt and baked a batch. My Pumpkin spice tea has a new best friend. Enjoy!
- ½ cup pecans
- 6 tablespoons unsalted butter
- ⅔ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavor
- 1½ teaspoons baking powder
- 2 large eggs
- 2 cups all-purpose flour
- Preheat oven to 350 degrees F.
- Toast pecans in the oven until toasty, about 5 minutes. Remove and chop into bite size pieces. Set aside.
- In a medium size bowl, cream together butter, sugar, vanilla extract, maple flavor and baking powder.
- Beat in the eggs. Then on low speed of your mixer, add the flour, stirring until smooth. Fold in toasted pecans.
- Plop the dough onto a lightly greased baking sheet. You can either divide the dough into two logs or keep it as one. Either way shape it into a 9½" x 2" log(s).
- Bake the dough for 25 minutes. Remove it from the oven and let cool for 5 minutes.
- Reduce oven temperature to 325 degrees F.
- Using a sharp knife, cut the log(s) crosswise into ½" slices. Bake for another 25 minutes, turning the biscotti over halfway through.