Perfectly Portable: Pecan Pie Biscotti


Pecan pie is an iconic dessert here in the South. While I wholeheartedly cherish the special time with my slice, served a la mode most likely, it is far too decadent to enjoy on a frequent basis. So when I find myself craving the flavor but not necessarily all of the calories, butter and sugar, I make these pecan pie biscotti. The bonus is that they’re perfectly portable, so these twice-baked cookies can easily accompany you wherever your plans may take you.

Of course, they are exceptional for dunking, as all good biscotti should be, so they serve as the ideal crunchy companion to your cup of joe, tea or even hot chocolate. Perhaps, when no one’s looking, you’d like to add a splash of bourbon to complement the rich sweetness of the maple syrup? I’d say you are definitely onto something.

This recipe is extremely versatile, so feel free to try adding your favorite flavorings, such as vanilla, lemon or orange zest, dried fruits, nuts, etc. Just be sure to add all the ingredients up to and including butter (and add the nutmeg, too), as listed below. Some suggestions include orange pecan, cranberry pistachio and pumpkin pie. Enjoy!

Pecan Pie Biscotti

Makes 30 cookies



1 cup all-purpose flour

1 cup whole-wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon salt


3/4 cup brown sugar

3 eggs

1 tablespoon butter, melted

1 tablespoon maple syrup, Grade B

1 teaspoon vanilla extract

1/2 teaspoon nutmeg

2 cups chopped toasted pecans


Preheat oven to 350 degrees F. Line a cookie sheet with parchment. Add all the wet ingredients (up to vanilla extract) into a stand mixer and mix until well blended.

Combine dry ingredients in a large bowl. With the mixer on low, slowly add the dry mixture and mix until blended. Stir in pecans until evenly distributed.

Divide dough in half and shape each portion into a log. The dough will be sticky, so work with slightly damp hands. Shape each portion into a log and place on the cookie sheet. Flatten each roll to 1 inch thickness, using your palm.

First bake:

Bake for 20 minutes, until slightly golden. Remove logs from the cookie sheet and place on a wire rack to cool for 15 minutes. Using a sharp serrated knife, cut into 1/2-inch slices.

Second bake:

Lower oven temperature to 250 degrees F. Arrange biscotti, cut-side down, on the cookie sheet and bake for 15 minutes. Flip and bake the other side for an additional 15 minutes. Cool on a wire rack. In the meantime, get your favorite beverage ready!

Per serving: Calories 114; Fat 6 g (Saturated 1 g); Sodium 199 mg; Carbohydrate 13 g; Fiber 1 g; Sugars 6 g; Protein 2 g

A few more treats to satisfy your sweet tooth:

Desserts to Feel Good About

Lemon Icebox Bars

9 Times Salt Made Dessert Sweeter

6 Sweet Ways to Do Dip for Dessert

Min Kwon, MS, RD, is a registered dietitian who specializes in food sensitivities. She has a passion for translating the science of nutrition into real-life, applicable advice and tips. In her healthy food blog, The Adventures of MJ and Hungryman, she focuses on sharing simple yet healthy recipes made from wholesome, REAL foods.