It’s true, peeps: I have a relatively ambivalent relationship with the majority of baked goods that one might describe as “crispy” and “dry.” But, lucky for you, I make an exception for this maple pecan biscotti. I made biscotti all the time when I worked at Baked, but had not done so in years. With so many amazing chewy gooey cookies out there, many studded with pools of molten chocolate, a desire for biscotti just never took hold. Until now.
Chalk it up to maturity, if you’d like (but FYI I still proudly have the sweets palate of a tween), but since the new year I have been a tad more open minded about less-sweet treats. Moreover, often if there is a glaring absence of a particular, relatively easy, dessert or baked good, in my recipe collection, I feel the need to do something about that, stat . . . This maple pecan biscotti is chock full of toasted pecans and is subtly flavored with maple syrup (if you have maple extract, or would consider buying some, it will most def amp up the maple flavor, if that is something you are after). The maple pecan biscotti recipe can be found here.
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