Salted Caramel and Candied Pecan Biscotti

Salted Caramel & Candied Pecan Biscotti - crunchy candied pecans, a sweet caramel drizzle, and a sprinkle of sea salt turn simple biscotti into an extra-tempting treat. |
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Crunchy candied pecans, a sweet caramel drizzle, and a sprinkle of sea salt turn simple biscotti into an extra-tempting treat.

  • Cook Time: 1 hour
  • Total Time: 1 hour
  • Yield: 12 biscotti 1x




  • 4 1/4 ounces (1 cup, spoon and level) Bob's Red Mill Organic Unbleached All Purpose White Flour
  • 4 1/4 ounces (1 cup, spoon and level) Bob's Red Mill Organic Whole Wheat Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 ounces (1/4 cup) salted butter, softened
  • 1 7/8 ounces (1/4 cup packed) brown sugar
  • 1 3/4 ounces (1/4 cup) granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 4 ounces (1 cup) pecans, preferably candied

Salted Caramel Drizzle

  • 3 1/2 ounces (1/2 cup) granulated sugar
  • 4 1/8 ounces (1/2 cup) heavy cream
  • sea salt, for sprinkling


  1. Preheat oven to 350ºF. Line a 12" x 5 1/2" biscotti pan with parchment (or line a baking sheet with parchment paper).
  2. In a bowl, whisk together the all purpose flour, whole wheat flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter, brown sugar, and granulated sugar until light, wiping down the bowl and beater as needed. Beat in the eggs one at a time until smoothly incorporated, again scraping down bowl/beater as needed. Beat in the vanilla extract.
  4. Add the dry ingredients to the wet and mix in on lowest speed until mostly incorporated. Finish folding in by hand just until evenly combined.
  5. Transfer batter to the prepared biscotti pan and flatten out to fill pan all the way to corners and edges in an even layer. (It helps to use a wide, flat spatula greased with nonstick spray to do this.) If using a baking tray, flatten dough out into a 12" x 5 1/2" rectangle, making the edges as neat as possible. Scatter chopped pecans over dough and press into top.
  6. Bake biscotti in preheated oven for 30 minutes. Remove and let cool for 5 minutes. Slice into 1" wide biscotti with a serrated knife. Transfer to a parchment-lined baking sheet (or spread out on current baking sheet if already using), laying on one of cut sides. Reduce oven temperature to 325ºF and bake another 30 minutes, flipping biscotti to opposite sides halfway through baking time. Biscotti should feel firm in the center but not hard when done; they will continue to get crunchier as they cool. Allow to cool completely before adding caramel drizzle.

Salted Caramel Drizzle*

  1. Place sugar in a medium-large, heavy bottomed pot and set on stove over medium-low heat. Allow to melt, watching carefully. (This usually takes about 10-15 minutes on my stove, but times can vary substantially from one stove to another).
  2. Once sugar is beginning to melt, microwave cream for about 1 1/2 minutes, until very warm. Using a heat-safe spatula, begin to gently scoop melted sugar over unmelted to prevent burning until all has liquified. Continue to stir gently until sugar is a deep amber color.
  3. Slowly and carefully pour cream into sugar while stirring - the mixture will bubble up and be VERY hot. Continue to stir constantly as you cook about another 2 minutes, until thickened; the caramel will still be runny and will continue to thicken substantially as it cools.
  4. Cool caramel for about 5 minutes, just until thickened enough to drizzle.** Drizzle over biscotti and sprinkle with sea salt. Allow to set before eating. Store biscotti in an airtight container at room temperature.


*For a more in-depth look at making caramel (especially if this is your first time!), check out this post.

**If the caramel cools too much and gets too thick to drizzle, microwave for a couple seconds to thin out just enough, and use immediately.