Maple Biscotti with Pecan and Caramel Bits

This biscotti recipe draws sweet crunchy flavor from maple sugar, while bits of caramel and pecan add texture and character. These crunchy cookie treats are a take away from the traditional Italian biscotti. However this buttery fall cookie is sure to please both the traditionalist and the avant-garde.

Crunchy biscotti with pecans and natural sweet maple flavor.

Biscotti in Italian translates to “more than one cooking”.  However, the word biscotti also has another meaning.   It is used as a generic term for a variety of Italian cookies in all shapes and sizes with varying ingredients.   Pasticcerie throughout Italy sell their own versions of biscotti and pastry.

Traditionally biscotti are made with natural flavors like orange, lemon and anise. And generally the nuts used are almonds or pistachios. Today the most common biscotti sold are made with different combinations of vanilla, chocolate, almonds and pistachios. But there are no rules. So why not experiment with new flavors we love.

During the fall, we are drawn to flavors like pumpkin, apple and maple. And my favorite fall nut are pecans. So it seemed natural to bring these two together into one of my family’s favorite cookies, the biscotti. This crispy cookie is my fix when I’m craving something sweet.

Easy Steps to Maple Pecan Biscotti

A Few Helpful Tips

Sometimes the idea of tackling something new can be overwhelming. Because biscotti require a few extra steps than most cookies, they might appear to be a difficult undertaking. However, truth be told biscotti are quite easy to make. The most difficult step is slicing the baked cookies. And when equipped with a good serrated knife, this too is effortless.

In order to ease your apprehension, I’ve included a few tips that I have learned over the years.

1. Shape the biscotti dough into a log 12 inches long by 2 1/4 inches wide and 3/4 inch thick.
2. Wrap the shape log in plastic wrap and chill.
3. Place unwrapped log on baking sheet and brush with egg wash.
4. Bake cookie log and let cool on pan for 10 minutes.
5. When cool enough to handle, transfer to a cooling rack and cool for at least 1 to 2 hours.
6. Using a serrated bread knife, cut the log into thin slices, about 1/4 of an inch or 1 cm.
7. Continue cutting making evenly spaced cuts.
8. Place biscotti on lined baking sheet for second bake.
9. Bake for 10-12 minutes, and turn over.
10. Continue to bake for an additional 10-12 minutes, just until biscotti turns golden at the edges.
11. Remove from baking sheet and allow the biscotti to cool on a rack.
12. Store in airtight container.

To view photos showing a few of the steps outlined above, please see “Tips and Techniques” below.

Bringing big Maple flavor to an Italian Biscotti

The Maple Sugar

When I first started baking these cookies, maple sugar was only available through specialty spice stores and online through vendors like King Arthur Baking. However, maple sugar has become mainstream and can be found in grocery stores. While maple sugar is more expensive than cane sugar, it requires about half the amount as its counter part, white sugar. Maple sugar is also higher in minerals like potassium, than white sugar. This is my favorite brand of Maple Sugar. First of all it is organic and sustainably farmed from local family farms. It is also easy to find in most supermarkets for about $7.00.

Coombs Family Farms Organic Pure Maple Sugar, Original, 6 oz

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To intensify the maple flavor, I also use a small amount of maple syrup. In addition, I use a maple flavored extract that is concentrated. But rather than making a special purchase, this can be substituted with vanilla extract. Your biscotti will still have great taste, from the intense flavor in the maple sugar.

The Pecans

While my favorite nut to use in this cookie are pecans, it may not be your favorite nut. In this case, I would suggest using walnuts as a replacement. Choose raw un-toasted nuts. When making biscotti, I find that toasted nuts become bitter and burnt tasting after the second bake. Consider purchasing baking nuts from warehouse stores like Costco, as they are available at a great price. All this being said if you are not into nuts at all or are allergic, by all means leave them out. It will not affect the outcome of the finished biscotti.

The Caramel Bits

I use Kraft caramel bits .  When they first hit the market, I found them in all the grocery stores, but I have noticed lately that they are not as easy to find.  I have had great luck finding them at Target Stores and at Albertson’s Market. However, if you don’t have one of those near you, they are available on Amazon. Although the pricing is all over the place. If you are unable to find them at a reasonable price, there is no reason why you couldn’t use regular kraft caramel squares that have been cut into smaller pieces. While this may be a bit more tedious, it would be more cost effective.

Kraft Caramel Candy Bits 11 oz Bag Pack of 2 Unwrapped Easy for Melting w/Exit 28 Bargains Sticker

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Gift Giving for the Holidays

Maple Biscotti makes a Marvelous Gift!

As biscotti have become such a mainstream cookie in coffee shops these days, they have gained enormous popularity. And because it is such a unique cookie, it goes without saying what a delightful gift they make. Whether you give cookie gifts to family, friends, neighbors, teachers or coaches, everyone enjoys biscotti and this maple pecan biscotti is sure to impress. Whether you package them up in pretty little cellophane bags or gift them in a re-useable container, this baked gift will certainly stand out.

If you are looking for additional flavor options for gift giving, check out my recipe for Chocolate Cranberry Holiday Biscotti.

Extending the life of Biscotti

When making biscotti, the best way to store them are in air tight containers like these. I am the queen of Tupperware. However I must say, that nothing extends the life of my maple pecan biscotti as long as air tight glass containers. When selecting jar sizes keep this in mind. A 1-liter jar will accommodate approximately 10-12 cookies. But a 1 1/2 liter jar will take approximately 20 cookies to fill. Additionally, you will find that biscotti freeze nicely. Simply defrost on a rack about 15 minutes before serving.

Bormioli Rocco – SYNCHKG122276 Fido Clear Glass Jar with 85 mm Gasket,1 Liter (Pack of 2)

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Tips and Techniques

To help assist you, I have included a few photos to use as a guide.

When forming the cookie log, pat the dough into a rectangular shape 12 inches long, by 2 1/4 inches wide and 3/4 inches in thickness.

(Above) The finished log after the first bake.

Begin first cut on a slight angle.

Continue to cut biscotti slices at about 1 centimeter thick or about 1/4 inch.

Place sliced biscotti cut side down onto baking sheet for the second bake.

Let biscotti cool and Enjoy!

The lower butter content means a lower caloric count, which also means less Weight Watcher Points per cookie.     Enjoy with your favorite coffee beverage, tea or hot chocolate.

Weight Watchers and Waist Watchers……………

One biscotti is 5 WW Smart Points or 115 calories.

Buon Appetito!

Maple Biscotti with Pecans and Caramel Bits

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This Italian biscotti gets its sweet crunchy flavor from maple sugar and syrup.  While pecans and caramel morsels and texture and character.  This crunchy cookie is amplified with maple flavor that is buttery and crunchy and brings to mind the flavors of the holidays, from Fall through Winter.  Make this outstanding cookie to give as gifts or serve with coffee at your holiday party. 

• Author: Mia
• Prep Time: 1 hour and 15 minutes
• Cook Time: 1 hour plus 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 25 biscotti 1x
• Category: Dessert
• Method: Oven
• Cuisine: Italian

Ingredients

Units MUS Scale 1x2x3x

 

• 90 grams (1/2 cup) Maple Sugar
• 53 grams (1/4 cup) Granulated Sugar
• 45 grams (3 Tablespoons) Butter, room temperature
• 12 grams (1 1/2 teaspoons) Maple Syrup
• 9 grams (2 teaspoons) Vanilla Extract
• <1 grams (2-3 drops) Maple Flavor (optional)
• 50–52 grams (1 Large) Egg
• 35 grams (1 Large) Egg White, Reserving the yolk for Egg Wash
• 229 grams (1 3/4 cups plus 1 Tablespoon) All-Purpose Flour
• 5 grams (1 1/8 teaspoons) Baking Powder
• 6 grams (3/4 teaspoon) Kosher Salt
• 30 grams (6 Tablespoons) Unsweetened Shredded Coconut
• 90 grams (3/4 cup) Pecans raw, chopped
• 60 grams (1/4 cup) Kraft Caramel Bits
• 1–2 teaspoons Sparkling Sugar or Raw Sugar (optional)

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Instructions

For the Dough:

1. In a large bowl, fitted with a paddle attachment, cream together the butter, maple sugar and granulated sugar until it is well combined.  Stop to scrape down the sides, occasionally.  At this point, the mixture will seem quite dry.    Add the maple syrup and vanilla and maple drops (if using), and continue to mix on low.  The addition of the wet ingredients will help the mixture to come together into a smooth and creamy mixture. 
2.  Add the egg and  mix until well blended, before adding the egg white.  Continue mixing until the butter mixture becomes light and creamy.
3. In a separate bowl, whisk together the flour, baking powder and salt.  Gradually stir the flour mixture into the butter mixture and combine thoroughly on med-low speed.
4. Combine the nuts, coconut and caramel bits into the dough and continue to mix just until the dough forms a moist sticky mixture and all ingredients are well incorporated. 
5. Scoop the dough onto a large piece of plastic wrap and with dampened fingers, form a log about 12 inches long, 2 1/4 inches wide and 3/4 inches thick.  It does not have to be exact, these are rough dimensions.  Wetting your fingers with a little water will help to keep the dough from sticking to them. 
6.  Wrap the dough and chill for at least 30-45 minutes or overnight.
7. If you are planning to bake immediately after chilling, preheat the oven to 325 degrees with the rack placed in the center of the oven.  
8. Line a large baking sheet with parchment paper or a silpat. 
9. Place the reserved egg yolk, in a small bowl or jar and add 1 teaspoon of water.  Whisk to combine.

To Bake Biscotti:

1. Preheat oven to 325 degrees F. and line a baking sheet with parchment paper or a silpat.
2. Remove the plastic wrap, and place the log of dough on the prepared baking sheet.  
3. Using a pastry brush, paint the log with the egg wash covering the top and sides.  If desired, sprinkle the top of the biscotti log with sparkling sugar. 
4. Place the baking sheet in the oven and bake until the log is golden brown, firm to touch and a tester inserted into the center comes out clean, about 28-35 minutes.  The internal temperature taken with a digital thermometer should be 195 degrees F. 
5. Remove the baking sheet from the oven and let cool on the pan for about 15 minutes.  Gently transfer to a cookie rack and let cool completely at least 30 minutes.   But if time allows, let the cookie log cool for 2- 3 hours.   This will keep the caramel from smearing when cut.  There is no need to cover the baked log.  Simply allow the log to cool uncovered on a cooling rack until ready to cut.
6. Reduce the oven temperature to 250 degrees for the second bake.
7. Transfer the biscotti log to a cutting board.  Using a serrated knife, cut the biscotti crosswise into slices about 1 cm (1/4 inch) in thickness.  This will net you between 25-27 cut cookies, including the end pieces.  (I use a gentle sawing motion to break through the crust.  After that, a firm push down on the knife is all that is needed to cut the biscotti.)
8. Return the slices to the baking sheet, arranging them cut side down.  Don’t worry if the biscotti touch, as they will not spread when baked.
9. Bake the biscotti for about 14 minutes.  Remove baking sheet from the oven and allow to cool 5 minutes. 
10. Turn each cookie over and bake an additional 14 minutes, just until the edges turn golden in color.
11. Transfer the biscotti to a cooling rack and allow to cool completely.  The biscotti will continue to crisp as they cool. 
12. Store the cooled biscotti in an air tight container.  They will keep for up to a month.  For longer storage, the biscotti may be frozen.

Notes

1 Biscotti is 5 WW Smart Points

Nutrition

• Serving Size: 1 Biscotti

Commonly asked Questions

Is it necessary to chill the dough before baking?

While it isn’t essential to chill the dough before baking, I have found that chilling helps to firm up the caramels. This slows down their melting process during baking, ensuring that they create little caramel pockets in the finished biscotti.

Do I need to use Concentrated Maple Extract?

No, you don’t need to make a special purchase. I have concentrated maple extract on hand that was purchased through King Arthur Baking. But if you have maple extract purchased through a grocery store, simply exchange measure for measure. Vanilla extract may also be substituted in its place. Keep in mind, it is just a few drops so ultimately, the maple concentrate can be omitted.

Do I have to use nuts in this recipe?

No, you do not. Whether you don’t like nuts or are allergic to them, they can easily be omitted from the recipe. There is no need to substitute with another ingredient. Just be aware that by leaving them out you may net a 4-5 biscotti less per recipe.

Do I need to use unsweetened coconut?

No, you do not. Shredded sweetened coconut may be substituted for the unsweetened coconut measure for measure. But keep in mind in doing so will create a slightly sweeter cookie with a higher calorie count.

Do I have to wait 35 minutes to bake the biscotti log?

No, you do not. But chilling the cookie log for at least 35 minutes helps to keep the dough from spreading while baking.

Can I make the cookie dough ahead of time and bake later?

Yes. If you would like to make the cookie dough ahead of baking, that is fine. I prefer making the dough and baking the next day. The extended chilling of the dough, allows the caramel to become very cold. This will keep the caramel for melting out of the cookie log. Oftentimes, I will chill my biscotti logs overnight or for a few days. When my schedule allows, I bake them as directed.