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).
Maple Pecan Biscotti
- 3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp table salt
- 1/2 cup unsalted butter room temperature
- 1 1/4 cups light brown sugar
- 3 eggs room temperature
- 1 to 1 1/2 tsp maple extract optional
- 1/3 cup maple syrup
- 2 cups pecans toasted and chopped
- Turbinado sugar for sprinkling
For the egg wash:
- 1 egg
- pinch of table salt
- Preheat the oven to 350 degrees. Grease a baking sheet with cooking spray or softened butter and line with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and soda, and the salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand held mixer, beat the butter and sugar until light and fluffy, about three minutes.
- On low speed, add the eggs, one at a time, scraping down the bowl as needed. Add the maple extract, if using. If not, substitute vanilla extract and maple syrup and mix just to combine; do not over mix.
- Add the dry ingredients and pecans and mix only until a few streaks of flour remain. Finish mixing by hand with a rubber spatula.
- To make the egg wash, whisk the egg and salt together in a small bowl.
- Divide the dough in half and transfer the two halves to the prepared pan. Dampen your hands, as the dough will be sticky, and shape it into two logs approximately 14×2-inches. If it is too sticky to work with, lightly flour your hands. Make sure there is space between the two logs, as they will spread. Brush with egg wash once shaped and sprinkle generously with Turbinado sugar.
- Bake until firm and golden, about 30 to 35 minutes, rotating at the halfway point. The two logs will spread while baking. Do not worry. Once you remove them from the oven, use a stiff spatula or knife to separate the logs and using a dish towel and your hands, gently mold the logs back into shape.
- Reduce the oven temperature to 325 degrees. Let biscotti cool until just warm to the touch and then slice the biscotti about 1/2 inch thick, setting the slices cut side down on your prepared baking sheet.
- Bake the sliced biscotti for 25-30 minutes, rotating at the halfway point and flipping the slices over onto the other cut side, until both sides of the biscotti are nicely browned.
- Let cool to room temperature before dipping in coffee (or hot chocolate) and enjoying. Biscotti will keep tightly covered on the counter for up to three days. Freeze them in a zippered plastic bag to keep them fresh longer.