Pecan Caramel Biscotti
Indulge in the irresistible combination of crunchy pecans and luscious caramel with this Pecan Caramel Biscotti recipe! Perfect for coffee breaks or gifting, these twice-baked treats boast a satisfying crunch and a decadent caramel drizzle that takes them to the next level. The rich nuttiness of toasted pecans is folded into a buttery, vanilla-scented dough, creating an unmistakably delightful flavor in every bite. Expertly baked to crisp perfection, these biscotti are easy to make and store well for days of enjoyment. Whether dunked in your morning coffee or served as an elegant dessert, these homemade pecan caramel biscotti are sure to impress. Ideal for holiday baking or any time you want a sweet, nutty treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter (softened)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Chopped toasted pecans
- 0.25 cup Caramel sauce
- 1 tablespoon Milk
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut in the softened butter until the mixture resembles coarse crumbs.
Beat the eggs in a small bowl and mix in the vanilla extract. Add the wet ingredients to the dry mixture and stir until a dough forms.
Gently fold in the chopped toasted pecans, making sure they are evenly distributed throughout the dough.
Transfer the dough onto a lightly floured surface and divide it in half. Shape each portion into a log approximately 10 inches long and 2 inches wide.
Place the logs on the prepared baking sheet, leaving enough space between them, and bake for 25-30 minutes, or until golden and firm to the touch.
Remove the logs from the oven and allow them to cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, cut the logs diagonally into 1/2-inch-thick slices. Arrange the slices cut-side down on the baking sheet.
Bake the biscotti for another 10-12 minutes, flip them over, and bake for an additional 10-12 minutes until dry and crisp.
Allow the biscotti to cool completely on a wire rack.
In a small bowl, mix the caramel sauce with the milk until smooth. Drizzle the caramel over the cooled biscotti using a spoon or a piping bag.
Let the caramel set before serving. Store in an airtight container to keep them fresh.
Nutrition Facts
Calories |
3054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 393.4 g | 143% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 194.6 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 236 mg | 18% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 952 mg | 20% | |
*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.
