Best Pecan Biscotti Recipes

PECAN-CRANBERRY BISCOTTI

Steps:

• Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.
• In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
• Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.
• On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

PUMPKIN PECAN BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
• In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
• Bake in the preheated oven until lightly browned, 25 to 30 minutes.
• Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
• Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.

FANTASTIC DOUBLE CHOCOLATE-PECAN BISCOTTI

Steps:

• Set oven to 350 degrees.
• Butter and flour a large baking/cookie sheet.
• In a small bowl whisk together flour, cocoa powder, baking soda and salt.
• In another large bowl with an electric mixer beat together 1/4 cup plus 2 tablespoons softened butter with 1-1/4 cups sugar until light and fluffy (about 5 minutes).
• Add in eggs and beat until well combined.
• Stir in flour mixture to form a stiff dough.
• Stir in chopped pecans and mini chocolate chips; mix to combine.
• Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).
• On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).
• Sprinkle with confectioners sugar.
• Bake logs for 35 minutes or until slightly firm to the touch.
• Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.
• Cut the logs diagonally into about 3/4-inch slices.
• Place back on the baking sheet.
• Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).
• Cool on a rack.

(CHOCOLATE) CHERRY PECAN BISCOTTI

Steps:

• Combine all ingredients together.
• Make into a 1/2 inch thick loaf on a wax paper.
• Place wax paper on a cookie sheet.
• Bake for 45 minutes on 300°F.
• Cut loaf into pieces.
• Bake 12 minutes on each flat side.
• Brush top of biscotti with extra almond flavoring.
• Serve.

DOUBLE CHOCOLATE PECAN BISCOTTI

Steps:

• Pre-heat oven to 350F and line a large baking sheet with parchment paper.
• In a large bowl, cream together the butter, oil and sugar using an electric whisk.
• Add the eggs and vanilla and whisk until fluffy and pale (1 min).
• Sift in the flour, cocoa powder, coffee powder, baking soda and cinnamon. Fold this in to combine.
• Then fold in the toasted nuts and chocolate chips.
• Divide the dough in half and turn each one out onto a floured surface and roll each half into a log and patting down slightly to form the dough to approximately 2 inches wide by 14 inches long by 1 1/2 inches high.
• Place each log on to the prepared baking sheet several inches apart.

BANANA PECAN BISCOTTI

Steps:

• Preheat oven to 350°F.
• Lightly grease your cookie sheet.
• Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
• In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
• Pour dry ingredients into wet ones along with pecans; stir together.
• Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness.
• Bake at 350°F for 23 minutes.Turn oven down to 250°F.
• Remove logs from cookie sheet and cool for 10 minutes.
• Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
• Turn biscotti over and bake another 15 minutes.
• *Biscotti will still be soft but will harden as they cool.

BUTTER PECAN BISCOTTI

Steps:

• In a large bowl, beat the cake mix, flour, butter, eggs, syrup, coffee granules and vanilla until well blended (dough will be very thick). Fold in chips. Divide dough in half. , On an ungreased baking sheet, shape each portion into a 12x2-in. rectangle. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 10-15 minutes or until firm. Remove to wire racks to cool completely., In a small bowl, combine confectioners' sugar and coffee. Drizzle over biscotti; sprinkle with pecans. Let stand until set. Store in an airtight container.

CARAMEL PECAN BISCOTTI

Steps:

• In a large bowl, beat sugar, oil and caramel syrup until blended. Beat in eggs; stir in 1/3 cup pecans. Combine flour and baking powder; gradually add to sugar mixture and mix well (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 375° for 25-30 minutes or until light brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 5 minutes on each side or until golden brown. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Dip tip of each cookie into chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate for 5-10 minutes or until set., In a small heavy saucepan, heat caramels and cream over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Drizzle over biscotti; sprinkle with remaining pecans. Refrigerate for 10-15 minutes or until caramel is set. Store in an airtight container.

CRANBERRY PECAN BISCOTTI

Steps:

• Preheat the oven to 350. Whisk the flour, muffin mix, sugar, cranberries, pecans and lemon zest in a large bowl. Make a well in the center and place the eggs and vanilla in it. Break up the eggs with a fork, then stir them into the dry ingredients to make a stiff dough.
• Knead the dough a few times on a lightly floured work surface until smooth; shape into a 12-by-3-inch log. Place on a baking sheet lined with parchment paper and bake until golden, about 30 minutes. Cool on a wire rack.
• Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4-inch thick). Place the slices on the parchment-lined baking sheet and bake until golden, about 20 more minutes. Cool completely.

CHOCOLATE PECAN BISCOTTI

Steps:

• Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.
• Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
• When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.

BANANA-PECAN BISCOTTI

Steps:

• lightly spoon flour into dry measuring cup - level c knife - combine flour, sugar, baking powder & salt - combine banana, oil, vanilla & egg in med bowl - stir in flour mix & pecans - turn dough out onto lightly floured surface - shape into 2 (8" long) rolls c floured hands - place rolls on baking sheet - flatten to 1/2 " thickness - bake @ 350 for 23 mins - remove rolls fr baking sheet - cool 10 mins on wire rack - cut ea roll diagonally into 12 (1/2") slices - place slices, cut sides down, on baking sheet - reduce temp to 250 - bake 15 mins - turn cookies over - bake 15 more mins - remove fr baking sheet - cool completely on wire racks

BUTTER PECAN BISCOTTI

Steps:

• Heat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
• Beat butter and sugars at high speed until blended. Add eggs and vanilla and continue to beat until the sugar grains are dissolved and the batter forms ribbons when falling off the beaters.
• Stir together flour, baking powder and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients until smooth, stiff and a little sticky. Using a wooden spoon, mix in 1 cup butterscotch chips and 1 cup pecans. (Note: if you have a very sharp knife that will cleanly cut through the nuts without breaking the cookie, then you can leave the nuts as large as you like. Otherwise, consider chopping the pecans into smaller pieces.).
• Divide dough into fourths. Take each quarter and shape into logs about 8 inches long. Smooth the dough so that the logs have a uniform thickness from top to bottom, square off the tips of the logs as well. Place onto the parchment paper two inches apart flatten the tops slightly. (Note: this yield a nice 2-3 inch cookie suited for holiday trays and smaller bites. If you prefer a larger dunking biscotti, create just 2 or 3 logs and adjust cooking time accordingly.)
• Bake 20 to 25 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove biscotti from the oven and let cool on cookie sheet(s) 15 minutes. Transfer to cutting board.
• Using serrated knife or a very sharp chefs knife, cut logs diagonally into 1/2-inch wide slices. A slight sawing motion may help with the cutting here. Place slices close together, cut side down on ungreased cookie sheet. Return to oven and bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
• Melt remaining butterscotch chips with shortening in a double boiler or in a microwave. Drizzle over each cookie.

PECAN CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350F degrees.
• Finely chop half the pecans, leaving the remaining pecans as halves.
• Set aside.
• In a large bowl, combine the baking powder, flour, sugar and salt.
• Set aside.
• In a small bowl, beat together the eggs, egg yolks and vanilla.
• Add to dry ingredients and mix until sticky dough is formed.
• Stir in pecans, cranberries and lemon zest.
• Line a large baking sheet with parchment paper.
• Divide dough in half.
• With one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
• With floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
• Repeat with second half of dough, placing it about 4-5 inches away from first log.
• Bake until golden brown, about 25-30 minutes.
• Remove from oven and let stand for 10 minutes or until cool enough to handle.
• In the meantime, reduce oven temperature to 275F degrees.
• On cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
• Place pieces, cut side down, on baking sheet.
• Bake for 20 minutes or until lightly toasted.
• Turn cookies over and bake for 20 minutes longer or until slightly dry.
• Cool on wire rack then store in an airtight container.

BUTTER PECAN BISCOTTI

Steps:

• 1. BLEND cake mix, eggs, butter, water and almond extract in large bowl with electric mixer on low speed until evenly moistened. Stir in pecans. Cover and chill at least 2 hours.
• 2. HEAT oven to 325°F. Coat two baking sheets with no-stick cooking spray. Divide dough in half on lightly floured surface. Shape each half into a 14 x 1 1/2-inch loaf. Place on prepared baking sheets.
• 3. BAKE 25 to 30 minutes or until golden brown and slightly firm. Cool 5 minutes. With sharp serrated knife, cut loaves diagonally into 3/4-inch thick slices. Place cut side down on same baking sheets.
• 4. BAKE 15 to 20 minutes longer or until lightly browned, turning halfway through baking time. Remove from baking sheets to wire racks to cool completely.
• 5. PLACE baking chips in 1-quart heavy duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds or until melted and smooth when kneaded. Cut off small bottom corner of bag. Drizzle lightly over biscotti. Let stand 15 minutes or until chocolate is set. Store in airtight container.

PECAN-CARAMEL BISCOTTI

Steps:

• Preheat oven to 350*F.
• In a medium-sized mixing bowl, whisk together the flour, pecan meal, sugar, baking powder, salt and cinnamon.
• Add the butter and mix until evenly crumbly. Beat in the egg, egg yolk and water. Add the chips and stir just until they're evenly distributed.
• Lightly flour a clean work surface. Divide the dough into three portions. Working with one piece at a time, roll the dough into a log about 1 1/4 inches in diameter. Repeat with the remaining dough. Place the logs on a lightly greased or parchment-lined baking sheet and flatten slightly, leaving 2 inches between them.
• Lightly beat the egg white with 2 teaspoons of water. Brush this glaze over the tops of the logs.
• Bake for 30 minutes, until they're lightly browned. Remove from the oven, and allow them to cool for 5 minutes. Slice them into 3/4-inch thick slices on the diagonal, place them cut-side down on the baking sheet, and return them back to the oven to bake for 10-15 more minutes, until they're crisp and lightly browned.
• Allow to cool, then dip an end in melted chocolate, if desired.
• Yield: about 5 dozen.

CRANBERRY & PECAN BISCOTTI

Steps:

• 1. in a bowl cream together sugar and butter, add in eggs (1 at a time) add in the extracts
• 2. in a separate bowl, sift the flour, baking powder & salt
• 3. add the dry to the wet and combine well, add in the berries and nuts.
• 4. preheat oven to 325 degrees
• 5. line a cookie tray lined with parchment paper.
• 6. on a lightly floured surface, place the dough and divide in 2, make into logs and place on the cookie sheet, bake for 30 mins.
• 7. take out, let cool 30 mins, then slice and place side up and bake 20 mins.

ICED CINNAMON-PECAN BISCOTTI

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium bowl, mix flour, baking powder and 1 teaspoon cinnamon.
• In large bowl, beat granulated sugar, salt and 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Add 1 teaspoon vanilla. Beat in eggs, one at a time, until well blended. Gradually add flour mixture, beating until well blended.
• Place dough on cookie sheet. With floured fingers, press dough into rectangle, 14x10 inches. In small bowl, mix together brown sugar, 1/4 cup softened butter, 1 teaspoon cinnamon and 3/4 cup of the pecans. Spread brown sugar mixture evenly over dough to within 1/2 inch of edges of dough. Using parchment paper to lift dough, fold long sides of dough over center 1/3 of dough, overlapping one side over the other. Shape dough into log, 12x3 inches. Press remaining 1/4 cup pecans on top.
• Bake 28 to 30 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Leaving baked cookie on parchment paper, carefully remove from cookie sheet onto cutting board. Using serrated knife, cut crosswise into 3/4-inch slices. Carefully place slices cut sides down on cookie sheet. Bake 15 to 18 minutes or until light golden brown. Cool completely on cookie sheet, about 30 minutes.
• In small bowl, stir together powdered sugar and milk. Add corn syrup and 1/4 teaspoon vanilla; blend until smooth. Drizzle over cooled biscotti.

GINGER-PECAN BISCOTTI

Steps:

• In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Remove 1 1/2 tablespoons of the egg to a small dish and reserve. Add vanilla to the rest. Make a well in center of dry ingredients, add egg-vanilla mixture and, using your hands or a large rubber spatula, work flour into eggs. It will be crumbly at first but will soon form into a soft dough. Allow to rest 10 minutes.
• Heat oven to 350 degrees. Line a baking sheet with parchment. On a lightly floured surface, flatten dough into an 8-inch square. Spread ginger and pecans on it, lightly pressing them in. Tightly roll up dough and cut it in two. Press and roll each piece into a log about 9 inches long. Place logs on baking sheet, brush with reserved egg and bake about 20 minutes, until firm to the touch and lightly browned.
• Remove from oven and let cool 10 minutes. Use a sharp, thin knife to cut logs at an angle into 1/2-inch-thick slices. Stand slices an inch apart on baking sheet and return to oven 15 to 20 minutes, until crisp. Cool completely before serving.

PUMPKIN PECAN BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined. 2. In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet. 3. Bake in the preheated oven until lightly browned, 25 to 30 minutes. 4. Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet. 5. Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.

CRANBERRY PECAN BISCOTTI

Steps:

• Preheat the oven to 350°F. Line a baking sheet with a nonstick liner (or parchment paper) and set aside. In a mixing bowl, beat together the eggs, sugar, baking powder, sea salt, vanilla, and butter rum flavor. Continue to mix until the mixture is light in color and falls back into the bowl in ribbons. Stir in the flour, stirring just until it's incorporated. Fold in the pecans and cranberries. Shape the dough into a long rectangle shaped loaf (approximately 1 inch thick) on the prepared baking sheet, smoothing the top with wet hands. Bake for 25 minutes, then remove the pan from the oven. Let the loaf cool for about 15 minutes. Then, spritz the top of the loaf with water and let it rest for an additional 5 minutes. Reduce the oven temperature to 325°F. Using a sharp knife, slice the loaf on a diagonal making about 3/4-inch thick slices. Return the slices to the baking sheet, standing upright. Bake for an additional 25 minutes. Cool completely on a wire rack before transferring to an airtight container or individually wrapping as gifts. The biscotti will keep for up to two weeks.