Brown Butter Pecan Biscotti

These irresistibly crispy brown butter pecan biscotti have a rich, nutty flavor and are dipped in dark chocolate to make them extra special.

My family loves dunking biscotti in our morning lattes, hot chocolate, or tea so I try to make them often. I recently found an easy brown butter pecan biscotti recipe on Barley & Sage that I couldn’t wait to make because it had brown butter! We love brown butter anything and these delicious biscotti were no exception! These tasty treats are easy to make and so delicious.

Brown Butter Pecan Biscotti

Ingredients:

• ½ cup unsalted butter
• ½ cup white sugar
• ½ cup brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 ¼ cups flour
• 1¼ tsp baking powder
• ¼ tsp kosher salt
• ½ cup candied toasted pecans
• 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti, optional
• ½ tsp coconut oil

How to Make Brown Butter Pecan Biscotti

Make the brown butter by melting 1 stick of unsalted butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown. This process only takes about 5 minutes and the turn happens quickly. Immediately remove the pan from the heat and allow it to cool for a few minutes. Pour the brown butter & and all of the brown bits into a large mixing bowl and set aside to cool to room temperature.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Make the biscotti dough by beating the brown butter, white sugar, and brown sugar in a large bowl with a hand mixer until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond extract and beat until combined.

Whisk together the flour, baking powder, and salt, in a small bowl.

Gradually add the flour mixture to the butter mixture, stirring until completely combined.

Stir in candied toasted pecans.

Form the biscotti, using lightly floured hands, divide the dough into two equal pieces, and place on the prepared baking sheet. Form dough into two separate logs approximately 10 inches long by 2 inches wide, and be sure to space them at least 3 inches apart as biscotti will spread.

Bake the biscotti by placing the baking sheet into the oven and bake for 25-27 minutes, until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Cut the biscotti, once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.

Finish baking by returning them to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!

Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Brown Butter Pecan Biscotti 

Print Recipe Pin Recipe Rate Recipe

Course: Dessert

Cuisine: Italian

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand Mixer or Stand Mixer

Ingredients

• ½ cup unsalted butter
• ½ cup white sugar
• ½ cup brown sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 ¼ cups flour
• 1¼ tsp baking powder
• ¼ tsp kosher salt
• ½ cup candied toasted pecans
• 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti optional
• ½ tsp coconut oil

Instructions

• Make the brown butter by melting 1 stick of unsalted butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown. This process only takes about 5 minutes and the turn happens quickly. Immediately remove the pan from the heat and allow it to cool for a few minutes. Pour the brown butter & and all of the brown bits into a large mixing bowl and set aside to cool to room temperature.
• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Make the biscotti dough by beating the brown butter, white sugar, and brown sugar in a large bowl with a hand mixer until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond extract and beat until combined.
• Whisk together the flour, baking powder, and salt, in a small bowl.
• Gradually add the flour mixture to the butter mixture, stirring until completely combined.
• Stir in candied toasted pecans.
• Form the biscotti by using lightly floured hands, divide the dough into two equal pieces, and place on the prepared baking sheet. Form dough into two separate logs approximately 10 inches long by 2 inches wide, and be sure to space them at least 3 inches apart as biscotti will spread.
• Bake the biscotti by placing the baking sheet into the oven and bake for 25-27 minutes, until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Cut the biscotti, once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.
• Finish baking by returning them to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
• Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking