Skip to main content

Cinnamon Pecan Biscotti

These popular Italian cookies are actually baked twice! The second baking makes them crisp and crunchy. Packaged in pretty tins, they're perfect for gift-giving.


  • 1/2 cup (125 mL) pecans, chopped and toasted
  • 2 cups (500 mL) all-purpose flour
  • 1 teaspoon (5 mL) baking powder
  • 1 teaspoon (5 mL) ground cinnamon
  • 6 tablespoons (90 mL) butter or margarine, softened
  • 3/4 cup (175 mL) sugar
  • 2   eggs
  • 1 teaspoon (5 mL) vanilla
  • 2 teaspoons (10 mL) sugar for topping


  1. Preheat oven to 350°F. Chop pecans using Food Chopper. Place in Large Bar Pan. Bake 6-7 minutes or until lightly toasted; remove from pan and cool. In Small Batter Bowl, combine flour, baking powder and cinnamon; set aside. In Classic Batter Bowl, beat butter and 3/4 cup sugar until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in pecans. Divide dough in half. Form each half into a 7 x 2-inch log. Lightly spray Bar Pan with vegetable oil. Place each log crosswise in pan about 4 inches apart. Sprinkle each with 1 teaspoon sugar. Bake 30 minutes. Remove pan to Stackable Cooling Rack; let logs cool in pan 15 minutes. Carefully remove logs to Large Grooved Cutting Board using Large Serving Spatula. With Bread Knife, gently cut logs diagonally into 1/2-inch-thick slices. Arrange slices upright in pan, about 1 inch apart. Bake 20-25 minutes or until dry and crisp. Cool completely on cooling rack. Store in tightly covered container.


  • about 2 dozen cookies  servings of 1 cookie

Nutrients per serving:

Calories 110, Fat 5 g, Sodium 45 mg, Dietary Fiber 0 g

Cook's Tips:


Related Recipes

There was an error loading the Component. Please try again later.