Light and crunchy pecan praline biscotti dipped in a white chocolate praline coating and sprinkled with a caramel praline crunch, this pecan praline biscotti might just change your opinion of biscotti for good!

No more rock hard biscotti! This praline biscotti is thinly sliced and perfectly baked for a delicately crispy crunch you’ll adore with coffee or simply on its own.

Biscotti has always been a cookie favorite of mine, especially around this time of year.

It’s just so darn shippable that, when you regularly send out a dozen cookie boxes to friends and relatives like I do, it’s hard not to love it’s durability. Not many cookies can arrive half way across the country and little worse for wear.

Plus, the fact that they were literally meant to be dipped in coffee means they are totally acceptable breakfast fare.

Cookies for breakfast? What’s not to love?

This recipe is a hybrid of my orange and dark chocolate biscotti and ATK’s almond biscotti recipe from The Perfect Cookie. I added caramelized pecans and a bit of pecan praline flavoring, plus a dip of praline-infused white chocolate and sprinkled with crunchy praline crumbs for even more crunch. I know I’m usually on team chewy, but there’s no denying these cookies are delightfully crunchy and downright delicious.

The secret to the perfect texture is air: rather than creaming the butter with the sugar like most cookie recipes, here you start by beating air into the eggs. Then you add the sugar, melted butter, and dry ingredients.

Comparing identical batches with and without this special first step, the biscotti with the beaten eggs were noticeably lighter with a more delicate crunch that won’t threaten your dental work.

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