Best 16 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 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.

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.

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.

(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.

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.

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.

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.

CINNAMON PECAN BISCOTTI

Steps:

• Preheat oven to 350 degrees. Chop pecans. Bake 6-7 minutes or until lightly toasted on baking sheet. Remove from pan and cool. Combine flour, baking powder and cinnamon, set aside. Beat butter and 3/4 c. sugar until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in pecans. Divide dough in half. Form each half into a 7x2-inch log. Lightly spray cookie sheet with nonstick cooking spray. Place each log crosswise on sheet about 4 inches apart. Sprinkle each with 1 t. sugar. Bake 30 minutes. Cool on baking rack 15 minutes. Carefully remove logs to cutting board. With serrated bread knife, gently cut logs diagonally into 1/2-inch thick slices. Arrange slices upright on cookie sheet, about 1 inch apart. Bake 20-25 minutes or until dry and crisp. Cool completely on cooling rack. Store in tightly covered container.

PECAN BISCOTTI

Steps:

• combine 1st 5 ingred in lg bowl - stir eggs & next 3 ingred; gradually add to flour mix, stirring until moist - divide dough in half - shape ea portion into 12 x 2" log - place 3 " apart on greased baking sheet - bake @ 350 x 25 mins - cool 10 mins - cut diagonally into 3/4" slices with serrated knife - bake @ 350 x 7 mins - turn over & bake 7 more mins - cool on wire racke

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.

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.

ORANGE-PECAN BISCOTTI

Steps:

• 1. Heat oven to 350°. Beat sugar, margarine and orange peel in large bowl with electric mixer on medium speed until creamy and well blended. Beat in eggs. Stir in Bisquick and pecans. Place dough on surface sprinkled with Bisquick gently roll in Bisquick to coat. Shape into a ball gently knead about 10 times or until dough holds together and pecans are evenly distributed. Divide dough in half. Shape each half into 10 x 3-inch rectangle on ungreased cookie sheet.2. Bake about 20 minutes or until very light brown. Cool on cookie sheet 15 minutes. Cut each rectangle crosswise into 3/4-inch slices. Turn slices cut sides down on cookie sheet. Bake 10 to 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.3. Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate chips are melted. Dip cookies halfway into melted chocolate or drizzle with melted chocolate. Let stand until chocolate is set.HIGH ALTITUDE (3500 to 6500 feet): Bake about 23 minutes in step 2. Bake 15 to 20 minutes in step 3.NUTRITION FACTS: 1 Cookie: Calories 150 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 20mg Sodium 220mg Carbohydrate 18g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 4% DIET EXCHANGES: 1 Starch 1 1/2 FatBETTY'S TIP: For heavenly Hazelnut Biscotti, substitute chopped hazelnuts for the pecans and leave out the orange peel. Beat in 1 teaspoon vanilla and 1 teaspoon almond extract with the margarine.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.