L.R. Pecan Biscotti

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Nutritional Info
  • Servings Per Recipe: 46
  • Amount Per Serving
  • Calories: 105.3
  • Total Fat: 6.9 g
  • Cholesterol: 23.8 mg
  • Sodium: 50.9 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.7 g

View full nutritional breakdown of L.R. Pecan Biscotti calories by ingredient
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These are incredibly good! These are incredibly good!
Number of Servings: 46


    120g (1 cup) all-purpose flour
    90g (3/4 cup) whole wheat flour
    1/2 tsp. salt
    1/2 tsp. baking powder
    4-oz. (1/2 cup) butter
    1 tsp. vanilla
    275g (almost 1-1/2 cups) sugar
    4 large eggs
    10-oz. (3 cups) pecan halves ( or large pieces if necessary)


Preheat oven to 350. Spray 2- 8"x4' loaf pans with non-stick spray. Line bottoms with wax paper and spray again. Set aside
Combine flour, salt and baking powder. Set aside.
In a large mixing bowl, beat butter until soft. Beat in the vanilla, then the sugar, then eggs, one at a time. Add the sifted dry ingredients and beat on low speed, scraping bowl as needed only until incorporated. Stir in nuts.
Divide batter between the pans. ( They won't be over half full). Smooth tops, then with the back of a spoon form a deep trench down the length of each pan. (This will keep it from mounding too high in the middle.) Bake both pans on the same rack for about 55 minutes or until done. Remove pans from oven. To prevent tops from crumbling when cut, wet and wring out two paper towels. Fold in half and place one over each loaf, directly on top. Then cover pans tightly with aluminum foil. Cool on a wire rack.
Remove from pans and peel off wax paper. Wrap each loaf tightly in plastic wrap. and place in the freezer for several hours or as long as you wish.
For the second baking adjust two racks to divide the oven into thirds and preheat oven to 325.
Place a frozen loaf right side up on a cutting board. Use a long, thin knife with a sharp, straint blade, or a sharp serrated knife. Cut slowly and carefully into about 1/4" thick slices. Place the slices, cut side down on unlined cookie sheets.
Bake two sheets at a time. Reverse the sheets top to bottom and front to bak during baking to insure even browning. Bake until dry and a pale golden color. It will take 15-25 minutes depending on the thickness. Do not overbake. Cool on a wire rack. Makes about 46 slices.

Number of Servings: 46

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

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