As much as I bake, there are some things that I just don’t bake as often as I would like. Biscotti is one of those things that I love but I seem to make infrequently. With the hopes of changing that pattern, I’m very happy to share these Bourbon Pecan Biscotti with you!
When it comes to biscotti, I usually like to keep things simple. You just don’t need a lot of competing flavors in these cookies. For this recipe, the flavor is focused on toasted pecans, a splash of bourbon, and plenty of brown sugar.
Traditionally, biscotti is served alongside coffee or tea so that you can dunk them into your beverage of choice. That softens the cookies a bit and adds another element of flavor. As someone who doesn’t drink coffee or tea, I will happily tell you that these are excellent with hot chocolate, too.
I prefer toasting the pecans for these biscotti, but that’s certainly optional. Toasting adds more flavor, which really stands out with the flavor focus so much on the pecans. In case you need a reminder on how to toast nuts, spread them in a single layer on a lined baking sheet. Bake them at 350°F for about 12 to 15 minutes. You’ll likely be able to smell that wonderful toasty aroma that lets you know they’re done. Then just set them aside to cool before you start making the dough.
Speaking of making the dough, this one comes together quite easily. It can be a little sticky when you’re shaping it, but a little flour on your fingertips will help. After a first round of baking, simply cut the dough into slices and let them have another round of baking to finish. They’re really just so easy to make!
These cookies are nicely crunchy on the outside but a bit softer than most biscotti on the inside. That makes them great for snacking without dunking, too. Enjoy them however you like!
15 Comments on “Bourbon Pecan Biscotti”
YUM! These biscotti look so delicious! I love the combo of pecans and bourbon – it sounds delicious!
I just made these and omg I had to do this they are doo delicious and easy
I’m so glad you liked them, Patricia!
I don’t know why I don’t make biscotti more often, they are so easy and quick. These sound delicious.
What can be substituted if I don’t have bourbon?
Hi, Gwendolyn. You can substitute another liquor or liqueur, or just omit it and increase the vanilla to 1 teaspoon.
They are so easy and quick biscotti.
I made these. I usually never run out of…the almond biscotti from onceuponachef.com. They are my all time favorite biscotti. When I saw this recipe….I had to make it. Oh my goodness…simple, delicious, perfect texture and you can smell the bourbon…love it. I think next time I will chill my dough slightly to manage the log formation better…and maybe even divide it into two logs and make my biscotti a little smaller…but as is these are the BOMB and I can’t stop eating them. Love your blog! Happy New Year.
That’s so great to hear, Karen! 🙂 Happy new year to you, too!
Can I use coconut oil instead butter?
Hi, Esther. I don’t have much experience baking with coconut oil, so I couldn’t say definitively. I’d recommend reviewing the manufacturer’s guidelines for substitution.
The taste is wonderful…but sticky does not begin to describe the texture. Even with floured hands it was not easy…I finally laid a piece of Saran wrap over it and formed it that way.
Hi, Dolores. Using plastic wrap is a great tip. If the dough is too sticky to handle, you can always add a bit more flour to make it easier to handle. It shouldn’t make a huge difference in the cookies if you add another tablespoon or two.
I’m going to try these today. Question: Don’t you usually turn over the cut pieces half way through The second baking time? If you don’t, does that help keep them softer in the middle? Just wondered.
Hi, Marcia. I don’t find that they need to be turned. Enjoy!