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Butter Pecan Biscotti Recipe

Butter Pecan Biscotti Recipe

These crunchy cookies perfect for dunking have a pleasant coffee flavor and subtle sweetness. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling YIELD:24 servings


  • 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 vanilla extract
  • 1 cup white baking chips
  • 1 cup confectioners' sugar
  • 2 tablespoons brewed coffee
  • 1 cup finely chopped pecans


  • 1. 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.
  • 2. On an ungreased baking sheet, shape each portion into a 12x2-in. rectangle. Bake at 350° for 30-35 minutes or until golden brown.
  • 3. 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.
  • 4. Bake for 10-15 minutes or until firm. Remove to wire racks to cool completely.
  • 5. In a small bowl, combine confectioners' sugar and coffee. Drizzle 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.

Reviews for Butter Pecan Biscotti

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Reviewed Oct. 24, 2014

"I can't find Butter Pecan cake mix anywhere - what brand is it???"

Reviewed Oct. 22, 2013

"for those having trouble with the dough sticking, maybe using parchment paper would be a good idea."

Reviewed Sep. 24, 2013

"Loved it!"

Reviewed Feb. 12, 2013

"Simply put....DELICIOUS!!!!!!"

Reviewed Dec. 16, 2012

"Why does the recipe say not to grease the pan? My cookie loaves stuck like mad! The fir st loaf was pretty broken up. The second was better because I was able to slide my offset spatula carefully under it once the first loaf was gone. Flavors are good but I think I'll use the flavors in a more dependable biscotti recipe. I read the comments to see if anyone else had this problem and it didn't appear that they did so I guess I was just unlucky tonight."

Reviewed Apr. 16, 2012

"Outstanding. I was concerned that starting with a cake mix would make it have a different texture, but this has quickly become a family favorite."

Reviewed Mar. 23, 2012

"I was skeptical of this one, starting with a cake mix, but by far one of the better biscotti I've made. Even my husband, who doesn't like biscotti as a rule, was hunting for it."

Reviewed Feb. 21, 2012

"I thought these were good, but I've made better ones from this site before though. And it isn't the recipe, but usually half of the biscotti usually end up broken."

Reviewed Sep. 13, 2011

"This recipe is Great! I've made it several times and had good results every time. My DIL says it's her favorite of the kinds of biscotti I make."

Reviewed Aug. 8, 2011

"So good, and not very hard to make! Would definitely make this again."

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