I can’t vouch for these 5 recipes copied off the internet or cookbooks (and altered, i.e. whole grain flour, oil not butter, no toasting of nuts, etc).  But since I have spent so many weeks looking online and through cookbooks at book stores, and through my own baking books, I’m putting untested recipes here to consolidate them and for you to use to get ideas from to come up with your own ideal biscotti.

Check out my Best whole grain biscotti and Advanced whole grain biscotti recipes as a basis for using pecans.

Pecan Biscotti      350 F           1^st bake: 25 min  2^nd bake: 20-25 min

4          oz        oil or butter, melted

1          Cup     Sugar

1/4       Cup     Rum (or other liquor)

3                      Eggs

1 1/2    Cup     Pecans (or other nuts), chopped fine

2 3/4    Cup     Whole grain flour or whole wheat flour

1 1/2    tsp       Baking Powder

Mix dry ingredients, mix wet ingredients, combine them, fold in pecans.

Form loaves about 1/2 inch high by 3 inches wide on lightly greased baking sheets.

Bake at 350 F for about 25 minutes.

Cut loaves into 1/2 inch widths and arrange on baking sheets with a cut side down.

Bake at 350 F for about 20 to 25 minutes.  Adjust the time and temperature for your oven and your taste.

Pecan Chocolate Biscotti    350 F   1^st bake: 25 min     2^nd bake: 20 min

4          oz        oil or butter, melted

1 1/4    Cup     Sugar

1/4       Cup     Rum (or other liquor)

3                      Eggs

1 1/2    Cups    Pecans (or other nuts), chopped fine

1          T          Orange zest

2 1/2    Cup     Whole grain or whole wheat Flour

3/4       Cup     Cocoa powder

1 ½  tsp Baking Powder

Mix dry ingredients, mix wet ingredients, combine and mix well, fold in pecans.

Form loaves about 1/2 inch high by 3 inches wide on lightly greased baking sheets.

Bake at 350 F for about 25 minutes.

Cut loaves into 1/2 inch widths and lay on baking sheets with a cut side down.

Bake at 350 F for about 20 minutes.

Orange Pecan Biscotti  350 F           1^st bake: 18-20 min      

                                     300 F           2^nd bake: 20 min

3/4       cup      pecans, chopped

1-1/4    cups     whole grain or whole wheat flour

1-1/2    tsp.      baking powder

1/4       tsp       salt

2          T          sugar

1/4       cup      oil

1/4       tsp       vanilla extract

1          tsp       orange zest

1                      egg

Mix dry ingredients, mix wet ingredients, combine and mix well, fold in pecans.

Form a 3” by 12” log on a silicone mat or greased and floured baking sheet.

Reduce the oven to 300 degrees.

Place the slices on a cookie sheet and bake for another 20 minutes.

Turn the oven off and let them set in the oven for another hour or two until they are really crunchy. These will keep in the refrigerator for 2 to 3 weeks.

Sour Cherry Pecan Biscotti    350 F     1^st bake: 15 min 

                                              300 F           2^nd bake: 10-15 min

2          cups     dried tart cherries

1/4       cup      orange juice

hot water

2 1/2    cups     whole grain or whole wheat flour

1          cup      sugar

1/2       tsp       baking powder

1/2       tsp       baking soda

3          large    eggs

1          cup      chopped pecans

powdered sugar, for rolling

1. Preheat the oven to 350°F and line 2 cookie sheets with silicone mats.

2. Combine the cherries and orange juice in a small bowl and add just enough hot water to cover. Set aside for 15 minutes or more.

3. In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.

4. Drain the cherries and discard the liquid. In a separate bowl, whisk the eggs together. Add them to the flour mixture along with the drained cherries and pecans and stir until a stiff dough forms.

5. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.

6. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.

7. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.

8. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.

9. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Coconut Pecan Biscotti       350 F           1^st bake: 35 min 

                                           325 F           2^nd bake: 15 min

1/2       cup      olive oil or butter (unsalted)

3/4       cup      brown sugar

2          large    Eggs

1/2       cup      sweetened shredded coconut

2 1/4    cup      whole grain or whole wheat flour

1 1/2    tsp       Baking powder

1          cup      pecans, chopped

Mix dry ingredients, mix wet ingredients, combine and mix well, fold in pecans.

Cover and refrigerate dough  30 minutes.

Line baking or cookie sheet with silicone mat or parchment paper.

Turn dough out onto floured work surface.

Divide dough in half.

Shape each half into 2-inch-wide logs.

Transfer logs to prepared cookie sheet, spacing evenly.

Bake until logs are golden brown, firm to touch and tester inserted into centers comes out clean, about 35 minutes.

Reduce oven temperature to 325 degrees.

Transfer logs to work surface. Discard parchment.

Cut each log diagonally into 1/2-inch-thick slices.

Arrange cookies flat sides down on unlined cookie sheets. Bake until crisp and golden brown, about 15 minutes.