One of my favorite things to have with my morning coffee is good, crunchy Italian biscotti! Specifically these brown butter pecan biscotti! These buttery biscotti are filled with toasted, buttered pecans and pair perfectly with a cinnamon latte for brunch!
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What is Biscotti?
Biscotti is a long cookie that is twice-baked to make them super crisp and crunchy.
That might seem a little complicated but they're actually super easy to make! We simply shape the dough into logs and bake it. Then let the logs cool slightly, slice them, and then bake the slices a second time! Super easy!
You might also like this brown butter almond biscotti or this dark chocolate hazelnut biscotti!
Ingredient Notes
You just need a few simple ingredients to make these pecan biscotti!
Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter!
Pecans - The pecans are the star of the show! But you could substitute pretty much any type of nut in it's place!
Pecan Meal - Pecan meal is literally just finely ground pecans! I love using it in place of some of the flour for an extra nutty flavor. But it's completely optional!
Almond Extract - I just love how the almond extract pairs with the nutty flavor of the brown butter!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Biscotti
The first step is making the buttered pecans! This is optional but I just love the extra flavor it adds!
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Toss together the pecans, melted brown butter, and a pinch of salt and spread in an even layer on the pan.
Bake for about 10 minutes or until the pecans are lightly toasted. Roughly chop and set aside.
Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the room temperature brown butter, sugar, and brown sugar until smooth. Add in the eggs, vanilla, and almond extract and beat until just combined.
Add in the flour, pecan meal, baking powder, and salt and mix until fully incorporated. Then stir in the toasted buttered pecans. The dough should be sticky.
Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
While the biscotti logs are chilling, preheat the oven to 350°F.
Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the slices to the baking sheet, standing them up with about ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool.
Serve with coffee and enjoy!!
Recipe FAQ's
Since biscotti is so crunchy, it's typically dipped in coffee, milk, or wine before eating.
Store biscotti in an airtight container at room temperature for up to 2 weeks.
Yes! I recommend freezing the biscotti after the first bake. After the biscotti are sliced, freeze in an airtight container for up to 3 months. To finish baking, let thaw and then bake for 25 minutes as normal.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Brown Butter Pecan Biscotti
Ingredients
Biscotti
- ½ cup unsalted brown butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all purpose flour
- ¼ cup pecan meal, substitute all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup toasted pecans, chopped
Buttered Pecans (optional)
- 1 cup pecan halves
- 2 tablespoons unsalted brown butter, room temperature
- pinch kosher salt
Instructions
Buttered Pecans
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Toss together the pecans, soft brown butter, and a pinch of salt and spread in an even layer on the pan.
- Bake for about 10 minutes or until the pecans are lightly toasted. Roughly chop and set aside.
Biscotti
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the room temperature brown butter, sugar, and brown sugar until smooth. Add in the eggs, vanilla, and almond extract and beat until just combined.
- Add in the flour, pecan meal, baking powder, and salt and mix until fully incorporated. Then stir in the toasted buttered pecans. The dough should be sticky.
- Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
- Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
- While the biscotti logs are chilling, preheat the oven to 350°F.
- Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
- Reduce the oven temperature to 325°F.
- Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
- Return the slices to the baking sheet, standing them up with about ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
- Remove from the oven and transfer to a wire rack to cool. Serve with coffee and enjoy!!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Carmen says
Loved this recipe, thank you! I'm sure I'll be making it again.
Jess W says
These are fantastic! Our normal oven needs to be cleaned after a recent stew fiasco, so I used our countertop breville for these and did it in two batches. Took forever, but they came out perfect. I’ll be adding these to my Christmas Cookie gifts this year for sure.
Humaira says
amazing!! all positive reviews. I loved the nuttiness and the depth of flavour. it was something unique and I will come back to this recipe again.
Connie says
These are outstanding! So brown buttery nutty 🥰
Jody says
I'm making these now but I'm confused about the 1/2 cup toasted chopped pecans in the biscotti ingredients. I made the buttered pecans and already added the pecan meal but there is no mention of what the 1/2 cup is for 🤔
Please clarify
Kyleigh Sage says
Sorry about that! You’re chopping up the toasted buttered pecans! 1 cup of pecan halves, yields a little more than 1/2 cup chopped pecans. So I just add all of the buttered pecans to the batter once I chop them up!
Jody says
Got it! Great result! Thanks!
Jody says
I made these without the extra 1/2 cup pecans that were mentioned in the biscotti ingredients and they turned out divine!
Constance says
This is my new favorite biscotti. With the many biscotti recipes Ive saved Im really glad i gave this one a try and that you converted the single recipe for me and i made the double batch with not doing the math. keep up the great sharing