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Israeli Style Biscotti

Introducing a deliciously crunchy and satisfying biscotti with a twist – the pecan and silan! Infused with the rich and sweet flavor of silan (date syrup), this classic Italian treat gets a touch of Israeli flair that’s perfect for pairing with a morning coffee. The chopped pecans add a satisfying crunch and nutty flavor, making each bite a unique experience. So take a break from your everyday routine and indulge in this crunchy, sweet, and nutty treat – it’s the perfect way to start your day with a smile!
7 / 10
cook time:
1 h
All-purpose flour 2 1/4 Cup
Baking powder 1 Tsp
Kosher salt 1/4 Tsp
Pecans chopped 1 Cup
Unsalted butter, softened 3/4 Cup
Granulated sugar 1 Cup
Large Eggs 2
Vanilla extract 1 Tsp
Date honey (Silan) 2 Tbsp
Step 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3
In a separate bowl, beat the butter and sugar together until light and fluffy.
Step 4
Beat in the eggs, one at a time, then stir in the vanilla and silan.
Step 5
Gradually mix in the dry ingredients, followed by the chopped pecans.
Step 6
Divide the dough in half and shape each half into a log about 2 inches wide.
Step 7
Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.
Step 8
Bake for 25-30 minutes, or until the edges are lightly golden.
Step 9
Remove from oven and allow to cool for 5 minutes.
Step 10
Using a serrated knife, cut each log into 1/2 inch slices.
Step 11
Place the slices, cut side down, back on the baking sheet.
Step 12
Bake for an additional 10-15 minutes, or until the bottoms are lightly golden.
Step 13
Remove from oven and let cool completely on a wire rack. Enjoy your pecan and silan biscotti!