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Peanut Butter Pecan Biscotti


My life is so orderly.  Most afternoons I make up a pot of coffee, whip up some cookies, take out my fancy napkins and invite a friend over for coffee.

Nothing is ever out of place.  My hair is always shiny and perfect.  My lipstick never wears off.  I could totally walk down a read carpet… like, now.

My dishes wash and dry themselves… and hop right back in the cupboard where they belong.


Occasionally there are crumbs, but I keep them contained to my lined baking sheets.

Everything is easy and perfect.  You should see just how neat and tidy my closet is. Too good to be true.

And I don’t have to pay taxes…

… oh man… if only that were true.


In real life, no one is coming over for coffee and cookies.  Nope.

I’ll drink the coffee… I’ll eat the cookies… I’ll push the cat away as soon as he realizes there are cookies on the table for him to lick.

My dishes don’t do themselves.  They can’t.  They have no conscience.


Perfect is dumb.  I’m totally over it.

Can I tell you about these Peanut Butter Biscotti?

I love biscotti a certain way.   No teeth shattering crunch.  Lots of flavor.  A little bit of soft cookie give.  Is that too much to ask?

These peanut butter biscotti totally fit the bill.  They’re sugar topped and twice baked , but still have a some softness.  Pecans don’t bake up into teeth breaking monsters… that’s why I like them.

Here’s what I want you to know:  these cookie dippin’ sticks are good.  If your instinct is to add chocolate… we are best friends.


Peanut Butter Pecan Biscotti

Makes: about 2 1/2 dozen biscotti

Print this Recipe!

4 tablespoons (1/2 stick) unsalted butter, softened

1/3 cup natural peanut butter

1 cup granulated sugar

1 large egg

1 large egg yolk (save the egg white for the egg wash)

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup pecans

egg wash and 1 tablespoon of milk for egg wash

sugar for topping

Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes.  Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry.  That’s ok.

Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar.

Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool.

Biscotti will last, in an airtight container at room temperature, for up to 10 days.