Candied Pecan Biscotti



Today I was totally successful at inspiring frustration and anger in at least several people. At least several. Ooooh my goodness. Have you ever had one of these days?  It’s the kind of day when you think the world (or at least all of the people around you) have gone mad, only to realize that you are the common denominator… meaning that you, in fact, are the common jerk?  I’m completely talking about myself here. You are a kind and lovely person who never loses yourself to angrybears. I am not always as kind… and that’s why you inspire me.

Since I was in a crunchy attitude, I made the appropriate cookies.  These biscotti are crunchy and sweet… and I guarantee that, when served with a bitter cup of black coffee,  they inspire an attitude adjustment.  They help flip the switch.  Yes… I use food to adjust my feelings.  Welcome to my real life living.


I’d like to now entice you to make candied pecans.  This can go one of two ways.  You may want to attack me with a happy bear hug… or you may want to kick me in the shin.  These nuts are so good, they usually inspire a dramatic response.


Raw pecans are coated in a sweet and spicy egg white glaze.

It’s a drippy business.


Candied pecans are crusty, sweet, and crunchy gems.

We’re going to bake up two cups of pecans, but only add about 1 1/2 cups into the biscotti dough.

You see what we did there?  That leaves us 1/2 cup for snacking!

This is a ‘know thyself’ situation…


Biscotti dough is simple and spiced.

Cinnamon and nutmeg will do the trick.


Biscotti dough is tenderly moist, but not overly wet.

Could this dough get any nuttier?  It’s a good thing you snacked so hard.


Biscotti dough is shaped into a perfect and flawless rectangular log of dough.

… or you could just press it into a haphazard rectangle with finger marks all over it, and call it a ready.


Here is where biscotti magic begins.

The slicing of the cooked and slightly cooled dough.

Here we have a choice.  Flip and double bake the biscotti for a crispy cookie (perfect in you’ve got a crunchy attitude), or single bake them and leave the cookies soft and tender.


 Pecan studded and sweetly spiced.  These cookies are dry and hard to the tooth.  They do well with a good dip into black coffee.  The toasted pecan flavor makes them alluringly sweet with the candy coating.  Consider these crunchy (attitude adjusting) dipping cookies.

Candied Pecan Biscotti

makes about 2 dozen biscotti

Print this Recipe!

2 cups flour

3/4  teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

6 Tablespoons (3/4 stick) unsalted butter, at room temperature

1 egg

1 egg yolk

1 teaspoon vanilla

For Pecans:

1 large egg white

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 cups raw pecan halves

Start by making the pecans.  Place a rack in the upper third of the oven and preheat oven to 300 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk egg white until the whites have foamed into small white bubbles. Add sugar, spices, and salt.  Whisk until thick and opaque. Add pecans and toss to coat. Once thoroughly coated, spoon pecans onto prepared baking sheet. Leave any extra coating in the bowl.

Bake for 30 to 35 minutes, or until nuts are fragrant and toasted golden brown. Remove from oven and allow to cool completely before chopping and incorporating into biscotti batter.

To make the Biscotti:

Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Line two baking sheets with parchment paper and set aside.

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

In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the down and beat in the egg followed by the egg yolk.  Beat in the vanilla extract.

Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed. Fold in 1 1/2 cups chopped pecans.

Divide the dough in two on the two making sheets. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Bake the two sheets on two different racks in the oven for 20 minutes.  Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on.  Let biscotti cool until able to handle.  Using a serrated knife, cut logs into 1/2-inch wide diagonal slices.  Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar.  Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

115 thoughts on “Candied Pecan Biscotti

  1. I’m going to try my hand on biscotti starting with your recipe! It looks simplier than I imagined.
    I get one of these days too. Good food and writing about it helps to put things in perspective I guess

  2. I like biscotti with rough edges on the cut side. Mine always have smooth edges. Any suggestions on how to slice them so that the edges are coarse?

  3. Oh, yum. Perfection. Yes, I use food as an attitude adjuster too. Is this healthy? Probably not. . . . I don’t think I care, though. When I’m angry at the world, I usually dip my hand into a bag of highly processed candy – that’s even worse. Some people reach for gin – I reach for sugar. . . . I think biscotti would be a step in the right direction at least! Why can’t broccoli help me out!

  4. Joy!!

    I just got my enjoy gift!! I actually squealed!
    A boy i like is coming to visit on saturday and im going to back him something special now!

    It took a long time but it was so worth the wait! Thank you!!


  5. I had one of these days yesterday too! I thought my sister was being a jerk as well as my husband—but then I realized it was just my own lousy attitude. And I handled the whole thing by baking a Lemon Curd Cake! Thanks for this post!

  6. Crunchy attitude adjusting dipping cookies – could there be a greater thing?

    I’m not really into pecans (and they’re really hard to get here in Europe), but I’m sure walnuts would work just as well…

    Anyways: thanks for another awesome recipe!

  7. I made biscotti at the weekend but mine in no way looked as nice as yours, they’re all lumpy and bumpy and not in a good way! Love the addition of candied pecans here!

  8. Here’s the thing: I don’t think I will be able to make these biscotti because I will eat the candied pecans before being able to incorporate them in the dough. I know I won’t be able to prevent myself from doing it…
    Maybe I’ll just do the biscotti without the pecans…how sad that is?

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