• 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
  • 2 cups raw pecan halves

Yah, its as good as it sounds. I only recently discovered my love of biscotti. Mainly to dunk in my coffee. Biscotti is typically more muted in flavor but these candied pecan biscotti are packed with flavor and will make your house smell delicious.

Start by making the candied pecans. This recipe allows for extra pecans for tasting and trust me, youll be happy it does. Preheat your oven to 350 and place the rack in the upper third of the oven. Line a baking sheet with parchment paper and then set aside.

In a medium bowl, whisk the egg white until small bubbles begin to form. Stir in the sugar, spices and salt until it thickens and then add in the pecans. Toss the pecans and coat them well then pour them on your prepared baking sheet. Bake for 30-35 minutes until they are toasty and brown and then set aside to cool completely.

Lets move on to the biscotti. Bring your oven up to 325 and then arrange the two racks in the upper portion of the oven. Line 2 baking sheets with parchment paper and then set aside. In a bowl, whisk together the flour, cinnamon, nutmeg, baking powder and salt and then set aside.

In your stand-mixer, cream the butter and the sugar until it is light and fluffy. Scrape down the sides and then beat in the egg followed by the egg yolk. Now beat in the vanilla. Add in the dry ingredients all at once until the dough becomes somewhat stiff. Folk in 1 1/2 cups of the chopped pecans (and eat the rest).

Divide the dough into 2 pieces and shape the dough into long, narrow bricks. Bake each pan on the two oven racks for 20 minutes. Rotate the baking sheets and bake for an additional 20-25 minutes.

Remove the pans from the oven and allow to cool until you can handle the biscotti. Using a bread knife, slice the biscotti at diagonal slices and then lay cut side down back on the baking sheet. Place in the oven for an additional 10-15 minutes.

These will last in an air-tight container for up to a week but i guarantee that as you begin to bake these youll love the smell too much to resist eating just one!

candied pecans