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Espresso Pecan Biscotti Recipe

Delicious biscotti studded with and pecans and espresso


  • 1 2/3 cup flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 large eggs
  • 2/3 cup sugar
  • 2 tablespoons oil
  • 1 cup coffee flavored pecans
  • 1 tsp. instant espresso powder
  • 4 oz. white chocolate melted optional


  • Preheat oven to 350 F
  • In a small bowl mix together flour, baking powder, espresso powder and salt.
  • In a large bowl, lightly beat the eggs, then slowly add in the sugar.
  • Slowly add in the oil until mixture is a light yellow in color.
  • Add the flour mixture, and Chopped Pecans, mix together until blended.
  • With moistened hands form dough into a log on a cookie sheet, about 1 inch thick by 3 inches wide.
  • Bake for 25 minutes or until golden brown.
  • Allow to cool for about 10 minutes then slice into ½ inch slices and place the biscotti on their sides and return to the oven.
  • Bake for 10-12 minutes, or until golden brown, then let place on a cooling rack.