For the first day of December, and the season of Christmas cookies, I’m celebrating with a 12 Days of Christmas Cookies Series! Every day for the next 12 days, I’ll be sharing a new cookie recipe with you. So be sure to check back every day to see what’s new! The first recipe I’m sharing is for these high altitude Butter Pecan Biscotti. I made these biscotti with brown butter and toasted pecans, so they have so much rich, nutty flavor that’s just delicious with a drizzle of sweet white chocolate. Perfect for dunking in cups of hot chocolate or coffee on these cold winter nights.
Don’t miss all 12 Christmas cookie recipes in my Christmas Cookie Box!
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What are Biscotti?
So, first, what are biscotti? They are an Italian cookie originating from Tuscany, originally almond flavored. They’re oblong, dry and crunchy, and are typically dipped in a hot drink. Biscotti means “twice-baked”, which refers to the process of first baking the dough in large slabs, cutting it into long pieces, and then baking them again until dry and crisp.
Biscotti comes in as many flavors as you could imagine. For my butter pecan biscotti recipe, I’ve made a brown butter brown sugar dough, lightly spiced with cinnamon and nutmeg, and full of toasted crunchy pecans. A drizzle of white chocolate and a sprinkling of coarse sea salt is the perfect sweet and salty finish.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Butter. Use unsalted butter, so you can control the saltiness of the biscotti.
- All-Purpose Flour. Adds structure to the cookie.
- Dark Brown Sugar. Sweetness, and a subtle molasses flavor.
- Baking Powder. Leavens the cookies, making them puff up a bit.
- Coarse Kosher Salt. I add salt to the biscotti dough, as well as sprinkle it on top after drizzling with white chocolate.
- Cinnamon + Nutmeg. The spices should be subtle – enough to complement the flavors of brown butter and pecans, without overwhelming them.
- Pecans. Crunch and texture. Be sure to toast your pecans to bring out more nutty flavor.
- Eggs + Egg White. The eggs bind the dough together. I also brush the top of the dough with egg white before baking, for a nice shiny appearance.
- Vanilla Extract. Use a good-quality vanilla extract for the best flavor.
- White Chocolate Chips. Drizzled over the top of the biscotti, the white chocolate looks beautiful and adds a sweet, creamy finish.
Instructions
Brown the Butter.
In a small saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally, for about 5 minutes, until the butter is fragrant and nutty golden brown solids have formed on the bottom of the pan. Remove the pan from the heat.
Toast the Pecans.
To toast the pecans, spread them out on a baking sheet and bake at 325 for 4-5 minutes, until hot and fragrant. Let cool for a few minutes, and then chop into small pieces.
TIP: For step-by-step photos of making biscotti, see this post on maple macadamia nut biscotti.
Make the Biscotti Dough.
In a bowl, combine the flour, brown sugar, baking powder, 1/2 teaspoon salt and spices. Add the toasted, chopped pecans to the flour mixture, reserving a few tablespoons of chopped pecans for garnish.
Stir the hot browned butter, scraping all the browned bits off the bottom of the saucepan, too, into the flour mixture. Add the eggs and vanilla, and stir the dough until combined. It will be fairly soft and sticky.
Cover and chill the dough for 1 – 1 1/2 hours.
Bake the Biscotti – 1st Bake.
Preheat the oven to 350 F, and line a large baking sheet with parchment paper.
Divide the chilled dough into 3 portions, about 10 ounces each. Dust the dough with a little flour to keep it from sticking, and shape each portion of dough into a slab (using your hands or a small rolling pin to press it out onto the baking sheet) measuring about 8 inches long, 3 inches wide, and 1/2 – 3/4 inch thick. Space the slabs of dough 4 inches apart on the baking sheet – they will spread somewhat while baking.
Brush the top of the dough with the egg white. Bake for 20 minutes, until the edges are just starting to lightly brown.
Remove the pan from the oven, and let cool for 10 minutes. Reduce the oven temperature to 325 F.
Cut and Bake the Biscotti – 2nd Bake.
Use a large spatula or cake lifter to carefully lift the slabs of biscotti onto a cutting board. Use a sharp knife (I find that a chef’s knife works best) to slice the slabs into individual biscotti about 3/4 inch thick. Place the biscotti back on the baking sheet, turned on their side with the cut side facing up.
Bake the biscotti for 10 minutes. Turn the biscotti over, so the other cut side is facing up, and bake for 10 more minutes. Cool completely.
Drizzle with White Chocolate.
Melt the white chocolate, using a double boiler, or in the microwave at 50% power, until smooth. Use a spoon to drizzle the white chocolate over the biscotti.
Before the chocolate sets, sprinkle it with the reserved chopped pecans and the rest of the sea salt. Let the chocolate harden completely before storing the biscotti in an airtight container.
Storing and Serving
Because biscotti are dry and crunchy, they can be stored for several weeks or more, in an airtight container. That is, if they last that long. They can also be baked in advance and frozen for 3-6 months.
Butter pecan biscotti are fantastic served with a hot drink for dipping. My preference is a strong cup of coffee, but hot chocolate and tea are also great choices. Set them out for people to nibble on with their coffee while you’re making breakfast. They make a fantastic cookie to serve when you have guests visiting.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Why are my biscotti not crispy?
After the second bake, if your biscotti aren’t crisp after cooling completely, then they may be slightly under-baked. You can return them to the oven for a few minutes to finish drying out.
Why does my biscotti crumble when I cut it?
If you cut the biscotti while it’s too hot, it can crumble when you cut it. If it cools for too long, it can become hard and break when you cut it. Be sure to cool the biscotti after the first bake for the time stated in the recipe, no more and no less.
Do biscotti harden as they cool?
Yes, after the second bake, as your biscotti cools off, they will finish hardening and drying out.
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Brown Butter Pecan Biscotti
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsalted butter
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 cup dark brown sugar, lightly packed
- 1 tsp baking powder
- 1 tsp coarse Kosher salt, divided (if using table salt, use half the amount)
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup pecans, toasted, and finely chopped
- 3 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 egg white (for an egg wash)
- ¾ cup white chocolate chips (for drizzling)
Instructions
- In a small saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally, for about 5 minutes, until the butter is fragrant and nutty golden brown solids have formed on the bottom of the pan. Remove the pan from the heat.
- In a bowl, combine the flour, brown sugar, baking powder, 1/2 teaspoon salt and spices.
- To toast the pecans, spread them out on a baking sheet and bake at 325 for 4-5 minutes, until hot and fragrant. Let cool for a few minutes, and then chop into small pieces. Add the toasted, chopped pecans to the flour mixture, reserving a few tablespoons of chopped pecans for garnish.
- Stir the hot browned butter, scraping all the browned bits off the bottom of the saucepan, too, into the flour mixture. Add the eggs and vanilla, and stir the dough until combined. It will be fairly soft and sticky.
- Cover and chill the dough for 1 – 1 1/2 hours.
- Preheat the oven to 350 F, and line a large baking sheet with parchment paper.
- Divide the chilled dough into 3 portions, about 10 ounces each. Dust the dough with a little flour to keep it from sticking, and shape each portion of dough into a slab (using your hands or a small rolling pin to press it out onto the baking sheet) measuring about 8 inches long, 3 inches wide, and 1/2 – 3/4 inch thick. Space the slabs of dough 4 inches apart on the baking sheet – they will spread somewhat while baking.
- Brush the top of the dough with the egg white. Bake for 20 minutes, until the edges are just starting to lightly brown.
- Remove the pan from the oven, and let cool for 10 minutes. Reduce the oven temperature to 325 F.
- Use a large spatula or cake lifter to carefully lift the slabs of biscotti onto a cutting board. Use a sharp knife (I find that a chef's knife works best) to slice the slabs into individual biscotti about 3/4 inch thick. Place the biscotti back on the baking sheet, turned on their side with the cut side facing up.
- Bake the biscotti for 10 minutes. Turn the biscotti over, so the other cut side is facing up, and bake for 10 more minutes. Cool completely.
- Melt the white chocolate, using a double boiler, or in the microwave at 50% power, until smooth. Use a spoon to drizzle the white chocolate over the biscotti.
- Before the chocolate sets, sprinkle it with the reserved chopped pecans and the rest of the sea salt. Let the chocolate harden completely before storing the biscotti in an airtight container.
I am definitely making this biscotti! Sounds so very good. Love the mug….source?
I wish I could remember where I got the mug, but I’ve had it for 4-5 years. Chances are good that I found it at Home Goods!
Hi, I would like to make this recipe and offer it as a christmas gift for friends. How long can it stay fresh ?
Biscotti lasts for a long time! I keep it in a cookie jar or airtight container at room temp for several weeks – or longer – and it’s still crunchy and delicious. You can also freeze it for up to 3-6 months.
I made these with for Christmas gifts and my only regret is not making a triple batch! These were simple to make and very delicious. I will definitely make these again!
I made these last year. They were so good. I can’t wait to make them again.
Can I follow the same recipe if I’m not at high altitude?
You can refer to my FAQs for more details, but this recipe will likely work well at low altitude.
https://curlygirlkitchen.com/baking-faqs/
HIGHLY recommend this recipe!
I’ve lost count at this point with how many times I’ve made this recipe. It’s ALWAYS a hit and disappears right away! Heather, you’ve restored my faith in baking in high altitude. Thank you for this recipe!