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.


  • 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


  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.


  • 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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