Maple Pecan Biscotti

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Need a quick breakfast? Need a quick hunger ender? Then this crunchy and sweet biscotti is just for you! If you are ever in a hurry and need something quick, go ahead and grab these delicious babies and head out the door (with an additional cup of coffee and maybe a banana). Nothing makes your day worse when you are starting off with an empty stomach :((( for me, an empty stomach triggers my brain and I can not concentrate at all unless I have SOMETHING to eat. The thing I love about these biscotti is that you can just simply bake it in a large disk form and quickly cut it into strips once baked. No need to worry about the presentation or how “pretty” or “neat” it looks. You are going to drizzle it with chocolate anyways! haha. Once cut and cooled, I stored these biscotti in my large Mason jars to make it easy to open and grab every morning. Try these out! You won’t be disappointed. Happy Eating~ 🙂1510412_753750427987320_726398161_n

Yes. Dunk that biscotti in. Yum.1521514_753746894654340_2072293804_n

Maple Pecan Biscotti

  • Servings: 3 dozen
  • Time: 1 hour
  • Print

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon imitation Maple extract
  • 1/2 cup chopped toasted pecans
  • 1/4 cup melted white chocolate, for drizzling or dipping
  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together flour, salt, baking powder and cinnamon; set aside.
  3. In a stand mixer fitted with the paddle attachment, beat together the butter and sugars until combined, about 2 minutes. Add eggs, one at a time, beating well between each addition. Add vanilla and maple extract and beat until combined. Add the dry ingredients and mix on low until just combined. Stir in pecans.
  4. On a lightly floured work surface, divide the dough in half. Shape each half into a 3×8 inch log. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
  5. Bake until the logs are golden brown and slightly firm to the touch, about 30 minutes. Let the logs cool on the baking sheet for 10 minutes.
  6. Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
  7. Place the cookies, cut sides up, in a single layer on the baking sheet. Bake until the biscotti are firm, about 15 minutes, flipping them midway through baking. Let cool completely.
  8. Once the biscotti is completely cool, dip or drizzle with white chocolate and chopped pecans.

Recipe Note: The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

Adapted from Cookie Swap

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