Butter Pecan Biscotti

4.62 from 34 votes

These butter pecan biscotti are made with browned butter and toasted pecans for a rich, nutty flavor. Twice-baked for a crisp texture and finished with a drizzle of chocolate, they're perfect with coffee, tea, or for gifting.

Prep Time10

Cook Time40

Cooling Time20

Total Time1 10

Course: Biscotti recipes

Cuisine: Italian-American

Servings: pieces

Calories: 185kcal

Author: Cheryl Bennett

Equipment

KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Ingredients

3 eggs room temp
1½ teaspoons baking powder
¾ cup light brown sugar 160g
3 cups all-purpose flour 360g
¾ teaspoon salt
1 teaspoon vanilla bean paste swap vanilla extract for paste if desired
12 tablespoons unsalted butter room temperature / 170g
1 cup pecans toasted and chopped / 105g
4 ounces chocolate (just under ½ cup) melted, for drizzle (if desired) / 114g

Instructions

Preheat oven to 375°F / 190°C.
Place pecans on a sheet pan in a single layer and toast in the oven for 5 - 10minutes, until fragrant. Remove and set aside to cool before chopping.
Put butter in a small sauce pot and melt over medium heat. Continue cooking for 5 or 6 minutes until it is foamy and starts to deepen in color to a light brown. It will smell nutty and fragrant — that's your cue to remove it from the heat and set aside to cool. Do not cook butter past light brown, it burns very quickly.
In a medium bowl, combine flour, salt and baking powder.
In a separate bowl (or the bowl of a stand mixer), combine browned butter and brown sugar, then add eggs, one at a time.
Add vanilla bean paste, and continue mixing for 4 - 5 minutes. Add dry ingredients, and mix until barely combined. Then add pecans and mix until nuts are incorporated. (You may not get them all in, that's ok. You will do it when forming the logs.)
On a parchment lined sheet pan, form 2 loaves of dough roughly 3" wide by 3/4" thick.
Bake for 22-24 minutes. Remove from oven and let cool for 20 minutes. Slice logs into approximately 1/2" slices and lay them on their sides.
Reduce heat to 300°F / 150°C and bake for an additional 18 - 20 minutes.
Cool completely before drizzling with melted chocolate (if desired).

Video

Notes

How to Drizzle with Chocolate

Melt 1/2 cup bittersweet or semisweet chocolate chips in a microwave safe bowl in two 30 second increments. It should only take 1 minute total, the chips will not be completely melted. Stir until chips are melted and chocolate is smooth.
Using a piping (pastry) bag or zip-top bag with the corner snipped off, drizzle melted chocolate over biscotti. Let chocolate set at room temp for about 30 minutes before moving.

Nutrition