These cookies challenge the crunchy, crisp biscotti stereotype. Soft and melt-in-your-mouth tender, these biscotti pack a double dose of nuttiness with both ground toasted pecans and almond extract before being finished with a bright white glaze.
Almond-Pecan Biscotti Cookies
Makes about 38 cookies
Ingredients
- 2 cups (250 grams) all-purpose flour
- ⅔ cup (75 grams) finely ground toasted pecans (see Notes)
- ½ cup (100 grams) granulated sugar
- 2½ teaspoons (12.5 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ cup (168 grams) refined coconut oil
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (6 grams) vanilla bean paste
- ½ teaspoon (2 grams) almond extract
- Vanilla-Almond Glaze (recipe follows)
- Garnish: finely ground toasted pecans
Instructions
- Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, whisk together flour, pecans, sugar, baking powder, and salt.
- In a small bowl, stir coconut oil until smooth, and add to flour mixture; add eggs, vanilla bean paste, and almond extract. Using clean hands, mix until well combined and a dough forms. Scoop dough by tablespoonfuls (about 18 grams each); roll into smooth balls, and place 1 inch apart on prepared pans.
- Bake, one batch at a time, until tops are set and bottoms are lightly golden, 10 to 12 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
- Line rimmed baking sheets with parchment paper. Place wire racks with cookies on top of prepared pans. Drop cooled cookies, 1 or 2 at a time, in Vanilla-Almond Glaze, and coat on all sides. Using a fork, remove cookies from glaze, letting excess drip off; return, flat side down, to wire racks. Garnish with pecans, if desired. Let stand until glaze is set, at least 2 hours or up to overnight.
- Note: To finely grind toasted pecans, place them in a large resealable plastic bag and use a rolling pin to pound and crush until pieces are about ⅛ inch or smaller. Measure or weigh out the needed amount once finely ground.
Tried this recipe?Let us know how it was!
Vanilla-Almond Glaze
Makes about 1½ cups
Ingredients
- 4 cups (480 grams) confectioners’ sugar
- ⅓ cup (80 grams) water
- 1 teaspoon (6 grams) vanilla bean paste
- ½ teaspoon (2 grams) almond extract
- ¼ teaspoon kosher salt
Instructions
- In a small bowl, stir together all ingredients until smooth and well combined.
Tried this recipe?Let us know how it was!
Amazing! If you’re looking for something different but incredible, this is it. They are not the prettiest, but honestly one of the best in texture and taste.
Can you substitute melted butter, neutral oil or melted shortening for the refined coconut oil or does it seriously affect the flavor and texture.
I had the same question so I am going to experiment and use melted butter in this recipe. Will let you know how it turns out!!
ok, I made them with the melted butter and they came out well enough but I think a smidge too salty for my taste. I’d make them again but cut the salt in half.
These look amazing, love the combo of almond and pecan!
Can vanilla extract be substituted for the vanilla paste? Same quantity?
Hi Carmella,
Yes, vanilla bean paste can be substituted for vanilla extract at a 1:1 ratio. Just use the same exact measurement. Happy baking!
These sound amazing. Can butter be substituted for the refined-coconut oil. Or will these change the out of texture in the cookie?
Hi Deborah,
We would not recommend swapping it out. It will change the texture of the cookie. Happy baking!