These Maple Pecan Biscotti cookies are the easy, delicious, and satisfying treat you have been on the hunt for. Crispy maple biscotti cookies are perfect dipped in a hot cup of coffee or your favorite tea: incredible flavors and an amazing crunch in every single bite.
Ingredients
2 1/4cupsall-purpose flour
1/2teaspoonsalt
1 1/2teaspoonsbaking powder
1teaspooncinnamon
1/2cupunsalted butter, softened
1/2cupwhite sugar
1/2cuplight brown sugar, packed
2eggs
1teaspoonvanilla
1teaspoonimitation Maple extract
1/2cupchopped toasted pecans
1/4cupmelted white chocolate, for drizzling or dipping
Instructions
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, salt, baking powder and cinnamon; set aside.
In a stand mixer fitted with the paddle attachment, beat together the butter and sugars until combined, about 2 minutes. Add eggs, one at a time, beating well between each addition. Add vanilla and maple extract and beat until combined. Add the dry ingredients and mix on low until just combined. Stir in pecans.
On a lightly floured work surface, divide the dough in half. Shape each half into a 3x8 inch log. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
Bake until the logs are golden brown and slightly firm to the touch, about 30 minutes. Let the logs cool on the baking sheet for 10 minutes. Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
Place the cookies, cut sides up, in a single layer on the baking sheet. Bake until the biscotti are firm, about 15 minutes, flipping them midway through baking. Let cool completely.
Once the biscotti is completely cool, dip or drizzle with white chocolate and chopped pecans.
Notes
Recipe Note: The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.