Pecan Biscotti

These twice-baked pecan biscotti get their crunch from the classic double-bake method: shape into logs, bake, slice on the bias, then bake again cut-side down until dry and golden.

What sets these apart is the combination of almond extract and vanilla. The almond extract gives that warm, nutty fragrance that makes the whole kitchen smell incredible, while the pecans add buttery richness and a satisfying snap in every bite. The dough comes together fast since there’s no creaming step and no chilling required.

Slice them on an angle while still warm but not hot. Too warm and they’ll crumble; too cool and they’ll crack. That 5-minute rest after the first bake is the sweet spot.

Kitchen Tips

• Cut slices a consistent ½ inch thick. Thinner slices will burn during the second bake; thicker ones stay chewy in the center instead of crisping.
• Toast the pecans before adding them to the dough. Five minutes in a dry skillet brings out deeper flavor.
• Use a sharp serrated knife for slicing the logs. A straight-edge knife tends to crush the dough.
• Store in an airtight container at room temperature for up to 2 weeks, or freeze for a month. They actually improve after a day or two as the flavors meld.

Variations

• Chocolate dip: Dip cooled biscotti halfway into melted dark chocolate, then let set on parchment.
• Cranberry pecan: Fold in dried cranberries with the pecans for a tart, festive twist.
• Orange zest: Add the zest of one orange to the dough for a bright, citrusy note that pairs beautifully with the almond extract.