Pecan Pie Biscotti
I am a pecan pie fiend. An absolute aficionado, if you will. I’ve loved it since my first bite as a child. All that gooey, caramel-y, rich pecan flavor. Even not very good pecan pie was better than most desserts. I absolutely couldn’t pass it up, especially if it was topped with whipped cream or ice cream. Warm pecan pie straight from the oven? My idea of heaven.
Of course, I pass up the stuff all the time now. Having made real pecan pie many a time, I know exactly what kind of junk goes into it. White sugar, brown sugar, corn syrup, oh my! The very thought of all that processed sugar give this Swerve convert the jitters. I can’t even imagine how I ever managed to eat pecan pie without keeling over from the cloying sweetness.
And the truth is that pecans have their own natural sweetness and richness that doesn’t really require a lot of added sugar. If you cut out a lot of that sickeningly sweet stuff, you come to enjoy the real pecan flavor.
But it sure is fun to play off the riff of that old favorite and make pecan pie-inspired goodies that aren’t sugary or bad for you. These low carb pecan pie biscotti were absolutely delicious. Two of my kids don’t even like pecans and they loved these! Dipping them into coffee is the perfect way to start a chilly fall morning.
- 1 cup chopped pecans, divided
- 1¼ cup almond flour
- ¼ cup Swerve, Granular
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup butter, melted
- 1 large egg
- 2 tsp molasses
- ½ tsp vanilla extract
- 1 tbsp butter
- 1 tsp molasses (for color and flavor)
- 3 tbsp Swerve, Confectioners
- 1 tbsp whipping cream
- ¼ tsp vanilla or caramel extract
- 2 tbsp finely chopped pecans
- Preheat oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
In a food processor, grind ¾ cup of the pecans until they resemble coarse crumbs. Transfer to a large bowl and add the almond flour, Swerve, baking powder, and salt. Stir in the remaining chopped pecans. Add the butter, egg, molasses and vanilla extract until the dough comes together.
- Turn dough out onto prepared baking sheet and form into a long, low log about 4 by 10 inches. Bake 22 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool at least 20 minutes.
- Using a sharp, straight-edge knife, slice into 14 even slices (a straight up and down motion works best, rather than sawing back and forth).
- Space the slices a few inches apart and bake another 10 minutes or so, then turn off the oven and let the biscotti sit inside until cool. They will continue to crisp up as they cool.
- In a small microwaveable safe bowl, melt the butter with the molasses. Stir in the confectioner’s Swerve until well combined, then stir in the whipping cream and the extract until smooth.
- Drizzle over cooled biscotti and sprinkle with finely chopped pecans. Refrigerate until set.