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Pecan Pie Biscotti

Pecan Pie Biscotti

Biscotti are easy-to-make twice-baked Italian cookies. These Pecan Pie Biscotti are coffee dunkers for sure!


  • 1 cup light brown sugar, packed
  • 3 large eggs
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon real vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups whole pecans

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  1. Heat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
  2. Using an electric mixer, beat brown sugar, eggs, salt and vanilla extract until light and thick. Fold in flour and baking powder. Fold in pecans.
  3. Divide the dough in half and place each half separately, lengthwise, on the baking sheet.
  4. Using wet hands, form each half into a log about 3 inches wide.
  5. Bake for 20 minutes or until the two loaves are golden.
  6. Let the loaves cool for 10 minutes.
  7. Lower the oven temperature to 325 degrees F.
  8. Slice biscotti on a slight diagonal into cookies a little less than an inch thick. Arrange the cookies on the baking sheets, bottoms down. Do not lay the cookies on their sides.
  9. Bake for an additional 15 minutes.
  10. Let cool on a wire rack.
  11. Store in an airtight container.