Tropical-flavored biscotti with pineapple, papaya and pecans coated in white chocolate is just what you need for fall! This crunchy and sweet pecan biscotti recipe is so delicious and perfect with a cup of coffee in the morning and unlike anything you’ve had before!
I love a good Italian biscotti in the morning with my cup of coffee! My mom has been making this recipe for about 20 years now. This recipe is that good! My grandfather and aunt used to work at a biscotti factory long ago and shared this ‘secret’ recipe with my family. It’s a classic, Italian biscotti recipe: crispy, crumbly cookies with dried fruit, dipped into chocolate. You’ve probably tried them at your favorite coffee shop but did you know these cookies are very easy to make? They take just a little bit of time but they’re so much cheaper to make at home, especially if you’re paying $2 per cookie at the coffee shop!
We’ve had this biscotti recipe in our family for over 15 years and it never gets old! My mom makes a fresh batch of cookies every two weeks and they’re always gone in no time. You can leave these with or without the chocolate but I personally love the additional sweetness. Store these pecan biscotti cookies in an airtight container or cookie jar for up to two weeks. I love to enjoy these in the morning with coffee, or in the afternoon with tea.
Watch my video recipe to learn how to shape, cut and garnish these cookies!
These pecan biscotti are so pretty! Wrap them into individual treat bags or place into gift boxes and give them away to family and friends!
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Try my original biscotti recipe, too! It’s made with dried cranberry and pistachios!