Cinnamon Pecan Biscotti

Light, crunchy, and delicious! These Cinnamon Pecan Biscotti are perfect for enjoying with a cup of hot coffee, tea, or any other hot beverage of your choice!

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Ok, first, what are biscotti? They are Italian biscuits that originated in the Tuscan city. Biscotti means “twice-baked” which refers to the baking process. To make these biscuits, you’ll need to bake the dough in large slabs, cutting it into long pieces, and then bake them again until dry and crunchy. They’re made for dunking in cups of coffee, tea, or any other hot beverage of your choice! Perfect on these cold winter days.

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

Recipe Card >

WHY YOU’LL LOVE THESE CINNAMON PECAN BISCOTTI

• This recipe yields American-style biscotti. They’re light, crunchy, and nutty, but not rock hard like their authentic Italian counterparts.
• Easy to make and requires just a few simple ingredients.
• They were meant to be dipped in coffee, so they are totally acceptable breakfast.
• Biscotti are twice-baked, which gives them a dry-crispy texture and allows them to be stored for longer periods of time.
• This delicious Italian treat also makes a great homemade gift!

INGREDIENTS NEEDED & NOTES

Sugar – We need some sugar to add sweetness, and this recipe uses granulated sugar and light brown sugar. Also, the light brown sugar adds moisture to the biscotti, helping to give it a tender texture.

Egg – The eggs are used to bind the dough together and add richness to the biscotti. Make sure they are large eggs and at room temperature.

Oil – This recipe uses canola oil, but feel free to use any other types of neutral oil.


Pecan – You can use toasted or raw pecans, but I find toasted pecans yield more delicious results. If you don’t like pecans, you can use an equal amount of almonds, pistachios, walnuts, or peanuts!

Flour – No need for fancy flour, only all-purpose flour is used in this recipe.

Leavening agent – A little baking powder to help the biscotti to rise and give them a slightly lighter texture.

Spices – I just love the fragrant and flavor of this spice with cinnamon and cardamom. You can also use nutmeg or all spice!

Salt – This will do the job of balancing the sweet flavor.

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

• Baking sheets
• Parchment paper or silicone baking mat
• Rubber spatula
• Wooden spatula
• Electric mixer (hand mixer or stand mixer)

STEP-BY-STEP INSTRUCTIONS TO MAKE THESE CINNAMON PECAN BISCOTTI

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Prepare the Oven and Sheet Pan

Preheat the oven to 375F and line a large baking sheet with parchment paper or a silicone baking mat.

STEP 2 – Make the Biscotti Dough

In a medium bowl, mix together all-purpose flour, baking powder, cinnamon, cardamom, and salt until well combined. Set aside.

In a large mixing bowl or the bowl of your stand mixer, beat together eggs, canola oil, granulated sugar, and light brown sugar until pale and fluffy for about 4 minutes on medium speed. Reduce the mixer speed to medium-low speed, then add in chopped walnuts and mix until well combined.

Add the flour mixture to the bowl with wet ingredients and using a wooden spatula, fold all ingredients together until well combined.

STEP 3 – 1st Bake

Lightly flour a clean work surface, then scrape the dough out onto the prepared work space (it will be very sticky). Lightly flour your hands, gather the dough into a ball, and divide the dough into two equal pieces. Shape each half into a rough log, then transfer to the prepared baking sheet, 4 inches apart.

Using the palm of your hand, gently press down on the logs and flatten them until they’re about 6-inch long and 2.5-inch wide, but no need to be precise here.

Place the baking sheet in the preheated oven and bake for 25 minutes, or until the top is firm and golden brown. Remove the baked logs from the oven, place the baking sheet on a wire rack, and cool for about 15 minutes. In the meantime, reduce the oven temperature to 300F

STEP 4 – 2nd Bake

Once the logs are cool, transfer the logs to a large cutting board. Using a serrated knife, cut the logs at a slight angle into slices, about 3/4-inch thick.

Arrange the slices back on the parchment paper lined baking sheet, placing them cut side down and bake again at 300F for about 12 minutes or until dry and golden brown. Remove from the oven and transfer the biscotti to a wire rack to cool completely, and enjoy!

STEP 5 – Dip in Chocolate

This is totally optional, but I love dipping my biscotti in chocolate and sprinkling it with extra chopped walnuts.

TIPS FOR MAKING THE BEST CINNAMON PECAN BISCOTTI

• Use room-temperature ingredients. Room-temperature ingredients blend easily.
• Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
• Keep your eyes on the biscotti while baking. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.
• Lightly flour your hand and your work surface when shaping the dough into logs.
• Use a sharp serrated knife to slice the biscotti after the first bake. This will help prevent the biscotti from crumbling or breaking.
• Don’t forget to reduce your oven temperature after the first bake. The logs will cool for about 15 minutes before slicing and continue to bake, so it’s the perfect amount of time for your oven to cool down before the second bake.
• After the second bake make sure that the biscotti cools on a wire rack to allow them to crisp completely.
• Be sure the biscotti have completely cooled before you dip them in chocolate and sprinkle the chopped pecans on the wet chocolate right away to ensure they all stick.

SERVING SUGGESTIONS

Since they are very dry, these Cinnamon Pecan Biscotti are fantastic served with a hot drink for dipping, like hot coffee, hot tea, or hot chocolate.

HERE’S HOW TO STORE THESE CINNAMON PECAN BISCOTTI

Because biscotti are dry and crunchy, they can be stored for several weeks or more, in an airtight container. Store the biscotti in an airtight container at room temperature for up to a month. You can also freeze the biscotti for up to 3 months.

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Happy Baking!