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 gives 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.