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Butter Pecan Biscotti

 Butter Pecan Biscotti
These crunchy cookies perfect for dunking have a pleasant coffee flavor and subtle sweetness. —Taste of Home Test Kitchen
24 ServingsPrep: 25 min. Bake: 40 min. + cooling


  • 1 package butter pecan cake mix (regular size)
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 2 eggs
  • 3 tablespoons maple syrup
  • 2-1/2 teaspoons instant coffee granules
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup white baking chips
  • 1 cup confectioners' sugar
  • 2 tablespoons brewed coffee
  • 1 cup finely chopped pecans


  • In a large bowl, beat the cake mix, flour, butter, eggs, syrup,
  • coffee granules and vanilla until well blended (dough will be very
  • thick). Fold in chips. Divide dough in half.
  • On an ungreased baking sheet, shape each portion into a 12x2-in.
  • rectangle. Bake at 350° for 30-35 minutes or until golden brown.
  • Place pans on wire racks. When cool enough to handle, transfer to a
  • cutting board; cut diagonally with a serrated knife into 3/4-in.
  • slices. Place cut side down on ungreased baking sheets.
  • Bake for 10-15 minutes or until firm. Remove to wire racks to cool
  • completely.
  • In a small bowl, combine confectioners' sugar and coffee. Drizzle

2 of 2

Butter Pecan Biscotti (continued)

Directions (continued)

  • over biscotti; sprinkle with pecans. Let stand until set. Store in
  • an airtight container. Yield: about 2 dozen.
Nutritional Facts: 1 cookie equals 208 calories, 10 g fat (4 g saturated fat), 25 mg cholesterol, 154 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.