Ginger Pecan Biscotti recipe

When you've got the craving for pecan pie, try out these ginger pecan biscottithey've got the same spiced nutty flavor, but without much of the fat and sugar. Serve these alongside the traditional holiday spread and watch your guests go lighter on the pie!


1 cup sugar
½ cup unsalted butter, softened
¼ cup molasses
3 eggs
2 tablespoons minced fresh ginger
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
1 cup pecans, toasted, chopped


1) Preheat oven to 350°F. Lightly grease a baking sheet.

2) In a large bowl, beat sugar, butter, and molasses together until creamed and fluffy. Add eggs, one at a time, and beat well. Add ginger and vanilla; beat.

3) In a separate large bowl, sift together flour, baking powder, cinnamon, nutmeg, cloves, and salt. Add to egg mixture; mix until just blended. Fold in pecans.

4) Turn dough out onto lightly floured surface; knead 10 times, until dough holds. Divide dough in half; shape each half into a 10-by-3-inch log. Flatten logs gently and place on prepared baking sheet. Bake 25 minutes. Remove and cool 10 minutes; lower oven temperature to 300°F.

5) Cut logs into ½-inch diagonal slices; place on baking sheet cut side down. Bake an additional 10 minutes, turning once.

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Published by Starsol