Butter Pecan Biscotti
Bring cozy, nutty indulgence to your coffee breaks with this Butter Pecan Biscotti recipe. Crafted with toasted pecans and rich, buttery notes, these twice-baked Italian cookies deliver the perfect balance of crunch and flavor. The dough is infused with a blend of granulated and brown sugars for a subtle caramelized sweetness and finished with a hint of pure vanilla. Each slice is baked to golden perfection, creating a crisp exterior that’s ideal for dipping into your favorite hot beverage. Whether you’re hosting guests or looking for a homemade treat, these buttery pecan biscotti are guaranteed to impress and can be stored for long-lasting enjoyment. Perfect for breakfast, dessert, or an afternoon snack, this recipe invites you to savor a touch of rustic elegance with every bite.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 1 cup Pecans
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 Large eggs
- 1 tablespoon Pure vanilla extract
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large skillet, melt the unsalted butter over medium heat. Add the pecans and toast them for 4-5 minutes, stirring frequently, until they’re fragrant and golden. Transfer to a plate to cool.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter from the skillet (cooled slightly). Whisk together until creamy and well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, stirring until a dough forms. Fold in the toasted pecans.
Transfer the dough onto a floured surface and divide it into two equal portions. Shape each portion into a log about 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm and lightly golden. Remove from the oven and let cool for 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 0.75-inch thick biscotti pieces. Place the slices cut-side down onto the baking sheet.
Return the biscotti to the oven and bake for another 10 minutes. Flip them over and bake for an additional 10 minutes, or until they are dry and crisp.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 436.1 g | 159% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 189.9 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 243 mg | 19% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
