Do I have to bake biscotti twice?

Yes. The second bake gives biscotti their signature crunch and ensures they're sturdy for dipping.

Can I make biscotti without nuts?

Absolutely. Just leave out the pecans or replace them with seeds like pumpkin or sunflower.

They're gently sweet, just enough to balance the nuttiness and maple without being dessert-level sugary.

Do they work for gifting?

Yes! These are sturdy, keep well, and look beautiful, wrapped in parchment or a small gift box.

Can I make them vegan?

Yes, use a flax egg, and ensure your maple syrup is vegan (most are).

Why did my biscotti crumble?

They may have been sliced while too hot or too dry. Let them cool slightly before slicing, and use a serrated knife.

Can I double the recipe?

Yes, just bake each log separately or side by side on a large baking sheet.

Can I skip the glaze?

Definitely, the glaze is optional, and they're still delicious without it.

Maple Pecan Oat Biscotti: Perfect for Coffee Time

Maple Pecan Oat Biscotti Perfect for Coffee Time

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

2 from 1 review

Total Time45 minutes
Yield12 biscotti 1x
DietGluten Free

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

Scale

1 cup rolled oats
½ cup almond flour
¼ cup maple syrup
1 egg
¼ teaspoon baking powder
¼ teaspoon vanilla or maple extract
⅓ cup chopped pecans
Optional: powdered sugar + maple syrup for glaze

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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.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

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

Find it online: https://wearerecipes.com/maple-pecan-oat-biscotti/