Maple Pecan Biscotti

At the moment we’re enjoying a spate of warmer weather in Ontario, perfect conditions for taking long walks and enjoying the burst of colors as the trees trade their green summer finery for the brighter shades of red, gold and orange as the days become shorter. It’s time to replenish the biscotti that were enjoyed by family and guests over the holidays and these maple pecan biscotti by King Arthur Baking are the quintessential fall treat, although I didn’t notice that anyone was constrained by the season when they inhaled every last crumb of the last batch that I made.

Maple Pecan Biscotti

Maple syrup is made from maple tree sap that’s been boiled down to reduce the water content and concentrate the sugars. Those sugars caramelize, resulting in maple syrup’s characteristic rich color and flavor. It takes about 10 gallons of sap to make just 1 quart of maple syrup. There are five grades of maple syrup. The darker the syrup, the stronger the maple flavor. 

This recipe includes maple syrup, maple sugar and maple extract. Maple is a really hard flavor to capture in baking and these biscotti benefit from the addition of all of three of these flavor enhancers. If you are having difficulty finding the maple sugar (I found mine at Real Canadian Superstore in Toronto) top the biscotti with demerara or turbinado sugar before baking. Biscotti are great keeper cookies. After baking, allow them to cool completely and store them in a resealable container in your pantry. They will be just as crunchy and delicious in 3 weeks as they were the day you baked them. Enjoy the fall colors that are staring to make their appearance and treat yourself to a crisp slice of maple pecan biscotti when you return from your walk.

Assemble your ingredients. Preheat the oven to 350 F. Spread out 1 cup of whole pecans on a rimmed baking sheet. Bake for 8 minutes on the middle rack of the oven until the pecans are brown and aromatic.  Remove from the oven and let them cool. Quickly toasting your pecans will enhance their exceptional flavor. For the best result, toast the pecans as whole pieces, then chop into coarse pieces with a sharp knife.

In a large mixing bowl, beat together the eggs, granulated and brown sugars, maple syrup, and maple flavor, using a whisk or a wooden spoon. Add the oil and mix until smooth. In a medium bowl combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients, stirring until the flour disappears.

Stir in the chopped toasted pecans until they are well distributed in the dough. Allow the sticky dough to rest in the fridge for at least 1 hour and up to 24 hours. 

After resting the dough, remove it from the refrigerator. Preheat the oven to 350 F. and line a baking sheet with parchment paper. Divide the dough in half and using wet hands, shape the dough into two rectangles, 10 inches by 4 inches on a parchment-lined baking sheet. If using, sprinkle 1 tablespoon of maple sugar on top of each rectangle. Although the maple sugar is optional it does add another layer of maple flavor to the biscotti. Bake on the middle rack of the oven for 30 minutes. Remove from the oven, and cool for between 30 and 60 minutes in the pan on a cooling rack. Cooling the baked loaf allows you to cut it more easily, with less crumbling. 

Reduce the oven temperature to 300 F. Gently and carefully supporting the bottom of the baked loaf, move it to a cutting board and using a serrated knife slice the loaf of biscotti on a slight diagonal into slices 1/2 inch thick. Lay the biscotti cut side down or standing upright on the parchment-lined baking sheet. Return the biscotti to the oven for 15 minutes. Remove the baking sheet from the oven and let the biscotti cool completely on the baking sheet on a rack.

When cooled, store the biscotti at room temperature in a airtight resealable container. The biscotti will stay fresh for weeks.

Print Recipe

Maple Pecan Biscotti

Cookies, Cakes, Pies and Desserts

By King Arthur Baking – Serves: 25

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 60 minutes + 1 hour rest period for the dough

Crisp biscotti studded with rich, buttery pecans and the subtle flavor of pure maple syrup with caramel and vanillin bass notes

Ingredients

• 1 cup (114g) pecans
• 2 large eggs
• 1/2 cup (99g) granulated sugar
• 1/2 cup (106g) brown sugar, packed
• 1/4 cup (78g) pure maple syrup
• 1/4 to 1/2 teaspoon maple flavor, optional
• 1/3 cup vegetable oil
• 2 1/2 cups (298g) flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons (20g) maple sugar, or demerara sugar, or turbinado sugar, for topping

Instructions

1

Preheat the oven to 350°F. Lightly grease a large baking sheet or line with parchment. Place the pecans in a single layer on the baking sheet and bake for 8 minutes, until light golden brown and fragrant. Remove from the oven and let cool on a rack. Coarsely chop the pecans using a sharp knife.

2

In a large mixing bowl, beat together the eggs, granulated and brown sugars, maple syrup, and maple flavor. Add the oil and mix until smooth.

3

Stir in the flour, baking powder, and salt until combined, then add the nuts. Allow the sticky dough to rest in the fridge for 1 hour and up to 24 hours.

4

Preheat the oven to 350 F. and line a baking sheet with parchment paper. Remove the dough from the refrigerator. Divide the dough in half and, using wet hands, shape each half into a rectangle about 10 inches long and 4 inches wide. Sprinkle the top of each rectangle with a tablespoon of the maple sugar or demerara/turbinado sugar.

5

Bake for 30 minutes, until light golden brown and firmly set. Remove from the oven and let cool on the pan for 30 to 60 minutes.

6

Carefully transfer the baked logs to a cutting board and, using a serrated knife, cut the baked dough on a slight diagonal into 1/2-inch thick slices.

7

Reduce the oven temperature to 300 F. Place the slices cut side down or standing upright on the baking sheet. Return to the oven and bake for another 15 minutes. Remove the baking sheet from the oven and let the biscotti cool completely on the baking sheet on a rack.

8

Store airtight at room temperature. They'll stay crisp for weeks.