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Pecan-Caramel Biscotti


Biscotti are sturdy enough to tote along on picnics, but elegant enough to serve at a dessert buffet. This non-traditional (but yummy) version features the deep, smoky flavor of caramel.

At a glance

about 5 dozen


Choose your measure:



  • 1 egg white (reserved from above)
  • 2 teaspoons water
  • 1 cup bittersweet or semisweet chocolate, optional


  1. Preheat the oven to 350°F. Prepare one or more lightly greased or parchment-lined baking sheets.
  2. In a medium-sized mixing bowl, whisk together the flour, pecan meal or almond flour, sugar, baking powder, salt and cinnamon.
  3. Add the butter and mix until evenly crumbly.
  4. Beat in the egg, egg yolk and water.
  5. Add the chips and stir just until they're evenly distributed.
  6. Lightly flour a clean work surface. Divide the dough into three portions.
  7. Working with one piece at a time, roll the dough into a log about 1 1/4" in diameter. Repeat with the remaining dough.
  8. Place the logs on the prepared baking sheets and flatten slightly, leaving 2" between them.
  9. Lightly beat the egg white with 2 teaspoons of water. Brush this glaze over the tops of the logs.
  10. Bake for 30 minutes, until they're lightly browned. Remove them from the oven, and allow them to cool for 5 minutes.
  11. Slice the logs into 3/4" thick slices on the diagonal, place the slices cut-side down on the baking sheet(s), and return them to the oven to bake for an additional 10 to 15 minutes, until they're crisp and lightly browned.
  12. Allow them to cool, then dip an end in melted chocolate, if desired.