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!
Watch my video recipe to learn how to shape, cut and garnish these cookies!
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.
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!