Spiced Pecan Biscotti

Fall is finally here, it even rained in Tel Aviv last night! Which inspired me to bake something with pecans and… as I am currently on my 3rd week of recovery from carpal tunnel release surgery and my right hand has only started to regain strength, it had to be something fairly quick and easy. And a long story short, I ended up baking fall flavours into a crunchy biscuit, a version of the Italian cantucci.

The pumpkin pie spice blend I used is by Spice Islands and it’s a blend of cinnamon, ginger, nutmeg, allspice, mace and cloves. Although I got the blend from California, the smell reminds me of my mom’s spiced bundt cake that she bakes every Christmas. It’s like they bottled the cake and made it into a spice blend! I hope I’ll get to share a version of that cake recipe one day too 🙂

I like to cut biscotti very thin but I have not written any sizes as it’s a matter of taste. Just note that the second baking time will vary depending on the thickness and you want them baked dry so that they’ll have a crunchy texture. The pistachios in the recipe are to add bright colour and flavour too, obviously.

Spiced Pecan Biscotti
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Servings Prep Time
300grams 15minutes
Cook Time
50minutes
Servings Prep Time
300grams 15minutes
Cook Time
50minutes
Spiced Pecan Biscotti
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
300grams 15minutes
Cook Time
50minutes
Servings Prep Time
300grams 15minutes
Cook Time
50minutes
Ingredients
  • 140 grams all purpose flour sifted
  • 80 grams whole eggs
  • 30 grams soft brown sugar
  • 3 grams pumpkin pie spice
  • 2 grams baking soda
  • 2 grams salt
  • 120 grams pecans
  • 30 grams pistachios
Servings: grams
Units:
Instructions
  1. Preheat oven to 160 °C (320 °F).
  2. Place eggs and sugar in a mixing bowl and using a flat beater whisk until fluffy.
  3. Add sifted flour, baking soda and spices and continue beating until incorporated.
  4. Then add the nuts and gently mix them into the mixture.
  5. Turn onto a lightly floured surface and work into a log.
  6. Bake in preheated oven over parchment paper for 30 minutes, then remove from oven and allow to cool a bit before cutting into even slices.
  7. Place back on baking sheet and return to oven at 120 °C (248 °F) for about 15 minutes or until dried and slightly browned.
  8. Allow to cool before serving and store in airtight container.

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