Cinnamon Pecan Biscotti

Prep 10 min

|

Cook 45 min

|

Ready in 55 min

Enjoy these crispy, crunchy cookies with your next cup of coffee or espresso. They’re packed with sweet, aromatic, and nutty flavor.

Ingredients

  • 2 cups (500 mL) flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 6 tbsp (90 mL) butter, softened
  • ¾ cup (175 mL) sugar, plus 2 tsp (10 mL) for topping, divided
  • 2   eggs
  • 1 tsp (5 mL) vanilla extract
  • ½ cup (125 mL) pecans, chopped and toasted

Directions

  1. Preheat the oven to 350°F (180°C). Combine the flour, baking powder, and cinnamon in a small bowl and set aside.
  2. Beat the butter and ¾ cup (175 mL) of the sugar with a mixer until creamy. Beat in the eggs and vanilla. Add the flour mixture and mix well. Stir in the pecans.
  3. Divide the dough in half. With each half, form a 7" x 2" x 1" (18-cm x 5-cm x 2½-cm) log.
  4. Place the logs on a parchment-lined cookie sheet, about 4" (10 cm) apart.
  5. Sprinkle each log with 1 tsp (5 mL) sugar and bake for 30 minutes.
  6. Slide the logs onto a cooling rack and cool for 15 minutes. Carefully place the logs on a cutting board. With a bread knife, gently cut the logs diagonally into ½" (1-cm) slices. Arrange the slices onto a cookie sheet, about 1" (2.5 cm) apart.
  7. Bake for another 20–25 minutes, or until the biscotti are dry and crisp. Let them cool completely on a cooling rack. Store in a tightly covered container.

Yield:

  • 26  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 110, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 16 g, Fiber 1 g, Sugars 7 g (includes 7 g added sugar), Protein 2 g

Cook's Tips:

Using a serrated bread knife keeps the biscotti from crumbling before the second bake.

Try melting some chocolate and drizzling it over your biscotti—or dip it!

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