Go Back
All-purpose flour forms the base of our biscotti. I use one cup to create a sturdy structure. It helps the biscotti hold its shape while baking. This flour works well with other ingredients to give a nice texture. I add half a cup of almond flour for flavor and moisture. Almond flour adds a nutty taste. It also makes the biscotti a bit softer. This balance between all-purpose and almond flour is key for great results. For sweetness, I use half a cup of sugar and a quarter cup of maple syrup. The maple syrup adds a lovely touch of flavor. It brings a warm, sweet note that pairs well with the other ingredients. I also add one teaspoon of vanilla extract for extra depth. I love including one cup of chopped pecans and three-quarters of a cup of white chocolate chips. The pecans give a crunchy texture and nutty flavor. The white chocolate adds sweetness and creaminess. Together, they create a perfect mix in every bite. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, line a baking sheet with parchment paper. This keeps the biscotti from sticking, making cleanup easy. In a large bowl, whisk together these dry ingredients: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup sugar - 1/4 teaspoon salt - 1/2 teaspoon baking powder Make sure they blend well. A good mix helps the biscotti rise and taste great. In another bowl, mix these wet ingredients until smooth: - 1/4 cup maple syrup - 1/4 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract This mixture adds flavor and moisture. The maple syrup gives that sweet, rich taste. Pour the wet mix into the dry mix. Stir gently until just combined. Don’t overmix! Fold in: - 1 cup pecans, chopped - 3/4 cup white chocolate chips This step adds crunch and sweetness. Now, transfer the dough to a floured surface. Shape it into a log about 12 inches long and 3 inches wide. Place your log on the lined baking sheet. Flatten it slightly for even cooking. Bake it for 25-30 minutes. Look for a golden color and a firm touch. After baking, let the log cool on the sheet for about 10 minutes. Then, move it to a cutting board. Use a sharp knife to slice it diagonally into 1/2-inch thick pieces. Place the slices cut-side down back on the baking sheet. Bake them again for 10-15 minutes. Flip halfway through to get them crispy. Once done, cool them completely on a wire rack. Now, you have perfect biscotti to enjoy! To get the best texture in your biscotti, mix the dough just until combined. Overmixing can make them tough. The dough should feel a bit sticky but still hold its shape. Flatten the log before baking; this helps them cook evenly. After the first bake, let them cool for about 10 minutes. This step ensures easier slicing and keeps the shape intact. One common mistake is not measuring your ingredients properly. Use a kitchen scale for accuracy. If you use too much flour, your biscotti will be dry. Another mistake is not letting the dough cool enough before slicing. If you slice too soon, the pieces may crumble. Lastly, remember to flip the biscotti halfway through the second bake. This step helps them crisp evenly. You can add more flavor by using different nuts or extracts. Try adding hazelnuts for a rich taste. You can also mix in spices like cinnamon or nutmeg for warmth. If you prefer a less sweet option, cut back on white chocolate. A drizzle of melted dark chocolate can add a nice touch. Experiment with flavors and find your favorite combination! {{image_2}} You can swap pecans for other nuts. Walnuts add a rich flavor. Almonds give a nice crunch. Hazelnuts offer a unique twist. Just chop them up like you do with pecans. Use the same amount as the recipe calls for. This way, your biscotti stays balanced. While white chocolate shines in this recipe, you can try dark or milk chocolate. Dark chocolate gives a deeper taste. Milk chocolate makes it sweeter and creamier. You can even mix in chocolate chunks for added texture. Adjust the amount to keep the right balance of sweetness. To make gluten-free biscotti, replace all-purpose flour with a gluten-free blend. Look for blends designed for baking. Make sure it has xanthan gum, which helps with texture. You can also use almond flour as the main base. It gives a nice nutty flavor and keeps the biscotti tender. After baking your Maple Pecan White Chocolate Biscotti, cooling is key. First, let them cool on the baking sheet for about 10 minutes. This helps them firm up. Then, move them to a wire rack. Placing them on a rack allows air to circulate. This keeps them crisp and prevents sogginess. To keep your biscotti fresh, store them in an airtight container. I like to use a glass jar or a plastic container. Make sure they are completely cooled before sealing. This helps avoid moisture buildup, which can make them soft. If stored properly, they can last for up to two weeks on your counter. If you want to save some for later, freezing is a great option. Wrap each biscotti in plastic wrap. Place them in a freezer bag or container. Label the bag with the date. You can freeze them for up to three months. When you're ready to enjoy them, just thaw at room temperature. You can also warm them in the oven for a few minutes for that fresh-baked taste. Yes, you can use various flours. For example, whole wheat flour can work well. It may change the taste and texture slightly. A blend of flours can also add depth. Just make sure to keep the ratios similar to the recipe. Your biscotti are done when they look golden brown. They should feel firm to the touch. You can also check if a knife comes out clean when inserted. If they seem soft, bake them a bit longer. Yes, adding dried fruit can enhance the flavor. Dried cranberries or cherries pair well with the nuts and chocolate. Just chop the fruit into small pieces. Add about half a cup to keep the balance. Serve biscotti with a warm drink, like coffee or tea. They are perfect for dipping. Arrange them in a jar or on a platter for a nice look. Drizzling melted white chocolate on top adds a sweet touch. Biscotti-making is simple when you break it down into steps. We covered key ingredients like flours, sweeteners, and nuts, showing you how to mix them for the best dough. I shared helpful tips to avoid common mistakes and enhance flavor. Remember, you can experiment with different nuts and chocolates. Store them properly to keep them fresh. Now it's your turn to create your perfect biscotti. Enjoy every bite you craft!

Maple Pecan White Chocolate Biscotti

Indulge in the delightful flavors of Maple Pecan White Chocolate Biscotti with this easy recipe! Perfect for coffee breaks or as a sweet treat, these biscotti are made with wholesome ingredients like maple syrup, pecans, and creamy white chocolate. Follow our step-by-step guide to bake a batch that’s sure to impress. Click through to discover how to create this deliciously crunchy snack that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup sugar

1/4 cup maple syrup

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking powder

1 cup pecans, chopped

3/4 cup white chocolate chips

Instructions
 

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

    In a large bowl, whisk together the all-purpose flour, almond flour, sugar, salt, and baking powder until well combined.

      In another bowl, mix the melted butter, maple syrup, eggs, and vanilla extract until smooth.

        Gradually pour the wet ingredients into the dry ingredients, mixing until just combined.

          Fold in the chopped pecans and white chocolate chips until evenly distributed throughout the dough.

            Transfer the dough onto a lightly floured surface and shape it into a log approximately 12 inches long and 3 inches wide.

              Place the log onto the prepared baking sheet and flatten slightly. Bake for 25-30 minutes, or until golden and firm to touch.

                Let the log cool on the baking sheet for about 10 minutes before moving it to a cutting board.

                  Using a sharp knife, slice the log diagonally into 1/2-inch thick pieces.

                    Place the slices cut-side down back on the baking sheet. Bake for an additional 10-15 minutes, flipping halfway through, until crispy.

                      Remove from the oven and let cool completely on a wire rack.

                        Prep Time: 15 mins | Total Time: 1 hr | Servings: 20 biscotti

                          - Presentation Tips: Arrange the biscotti upright in a decorative jar or serve on a platter with a cup of coffee or tea for dipping. You can drizzle some melted white chocolate over the top for an added touch of elegance.