Description
Crunchy, nutty, and naturally sweetened with maple syrup, these maple pecan oat biscotti are perfect for dunking in coffee or gifting with a cozy, homemade touch.
Ingredients
Units
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- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1 egg
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla or maple extract
- 1/3 cup chopped pecans
- Optional: powdered sugar + maple syrup for glaze
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: oats, almond flour, baking powder, and chopped pecans.
- Whisk wet ingredients: egg, maple syrup, and extract until smooth.
- Combine wet and dry until a sticky dough forms.
- Shape into a log on the baking sheet (about 8×3 inches).
- Bake for 20–25 minutes, until golden and firm.
- Cool for 10 minutes, then slice into biscotti with a serrated knife.
- Bake slices again for 10–12 minutes, flipping halfway through for crisp edges.
- Cool completely, then drizzle with maple glaze if using.
Notes
- Chill dough for 10 minutes if it feels too sticky to shape.
- Use a serrated knife and gentle sawing motion to prevent crumbling.
- Let biscotti cool fully for the crispiest texture.
- Store at room temp for 1 week or freeze for up to 2 months.
- Try dipping in dark chocolate or adding dried cranberries for variations.
Nutrition
- Serving Size: 1 biscotti
- Calories: 110 kcal
- Sugar: 4g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 0.7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg