Maple Pecan Biscotti

Maple Pecan Biscotti

Christmas is almost here and one of my favorite holiday traditions is coffee and dessert after dinner for both Christmas Eve and Christmas Day. It's one of those memories that I have as a child where my mom would brew a large pot of coffee for family and friends while indulging in some form of a sweet holiday treat after a large dinner.

Even though I'm older now I can't help, but keep even the simplest of traditions going whether I make it home or not for the holidays. 

However, sometimes after a large holiday meal, the last thing I want or can even fathom eating is a giant slice of pie or cake. So this year I wanted something simple that paired perfectly with a delicious espresso or cup of coffee - Maple Pecan Biscotti! The perfect size and perfect balance of sweetness for after a large dinner. Shoot - even throughout the day as a pick-me-up!

I hope you enjoy this simple, but delicious biscotti recipe! 

Maple Pecan Biscotti:


  • 1 1/2 to 2 cups of pecans coarsely chopped and roasted (could also use walnuts or almonds if you prefer)
  • 2 large eggs
  • 1/2 cup cane sugar  
  • 1/2 cup brown sugar packed 
  • 1/4 cup good maple syrup 
  • 1/2 tsp vanilla 
  • 1/3 cup melted butter
  • 2 1/2 cups flour 
  • 2 tsp baking powder 
  • 1/2 tsp salt 
  • 2 tbsps brown sugar and cane sugar for topping 


  1. Preheat oven to 350 degrees and prep sheet pan with parchment paper or non-stick tin foil. 

  2. Coarsely chop your pecans (or other nut choices) and scatter onto a prepared sheet pan.  

  3. Bake pecans (or other nut choices) for 8 minutes checking occasionally and turning 1-2 times to ensure even roast. Once finished remove from oven and let cool. 

  4. While pecans (or other nut choices) are cooling combine your eggs, cane sugar, packed brown sugar, maple syrup, and vanilla with mixer until smooth. 

  5. Add your melted butter to the mixture and cream together until smooth. 

  6. Slowly mix in your dry ingredients which include your flour, baking powder, and salt. 

  7. Mix all together until combined and add in your roasted pecans (or other nut choices). 

  8. The mixture itself will be thicker just make sure it's nicely and evenly combined. I find using a spatula at this point works best!

  9. Prepare another larger sheet pan with either parchment paper or nonstick tin foil and make sure your oven rack is on the middle rack. 

    *Remember all ovens are different so plan accordingly as my oven heats fairly high so I usually use the upper rack for baking to avoid bottoms burning! 
  10. Now that the oven is ready as well as your sheet pans, divide the dough up into two equal parts on to prepared sheet pan. 

  11. Next form the two doughs into rectangles that are 10 inches long and about 5 inches in width. The thickness should be about 1/2 an inch thick. 

  12. When forming the doughs use water on your fingertips or utensil to form the rectangular shape. This helps from sticking and helps you smooth the tops and sides perfectly! 

  13. Sprinkle the tops of the formed doughs with 2 tbsp of brown sugar and 2 tbsp of cane sugar. You can add more or less depending on what you'd prefer. I just like a little extra crunch and sweetness! 

  14. Once finished bake in 350-degree oven for 20-25 minutes. I check the bottoms of the rectangle doughs occasionally to ensure no burning. Once golden brown removes from the oven which will be roughly between 20-25 minutes. If the middle of dough still seems uncooked keep in up to 30 minutes if needed. 

  15. Let doughs cool for about 5-10 minutes and slice your biscotti into 1-inch x 5-inch pieces. Make sure you use a really sharp knife for this. 

  16. Turn all sliced pieces on one of their unbaked sides (not the tops) and separate apart so they're not touching. 

  17. Bake an additional 10 minutes on one side. Flip all biscotti and bake an additional 10 minutes on the other side. 

  18. Remove from oven and let cool on sheet pan. 

I hope you enjoy this recipe! It pairs perfectly with coffee or espresso not just for the holiday season, but for all occasions.