Chocolate Pecan Biscotti

Many years ago I made biscotti all the time and it’s been awhile since I made a batch. I figured now is the time to get back to some of my favorite things to bake and new recipes to try. Biscotti is a twice baked cookie that is meant to be dipped in coffee, tea, cocoa or wine. Traditional biscotti is very hard and crunchy. This recipe yields a crunchy biscotti, but not one that requires dipping it into a liquid to enjoy.

I love the combination of the chocolate cookie, sprinkled with mini chocolate chip and then dipped in chocolate and pecan bits. My entire family enjoyed them as well.

Chocolate biscotti dipped in chocolate and pecan bits

1 1/2 cups flour

1/2 cup unsweetened cocoa powder, sifted

1 1/2 tsp baking powder

1/4 tsp salt

1 stick unsalted butter, softened at room temperature

1 cup sugar

2 eggs, at room temperature

1/2 cup mini chocolate chips

Baker’s Dipping Chocolate cup

1/3 cup pecans, finely chopped

Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. In a large bowl, mix the flour, cocoa, baking powder and salt together.

In the bowl of stand mixer, beat the butter and sugar on medium speed until combined. Add one egg at a time and beat after each addition. Reduce the speed of the mixer to low and slowly add the flour. Mix until just combined. Fold in the chocolate chips and mix until just combined.

Lightly flour your countertops and turn the dough out and form it into a ball. Divide the all into two. Shape each ball into a 12-inch log and then place on the parchment paper four inches. Gently flatten the logs until they are about 2-inches wide.

Bake for 25 minutes. Remove from the oven and allow to cool for 25 minutes. Reduce your oven temperature to 250 degrees. Transfer the cooled biscotti on a large cutting board. Using a serrated knife, slice the logs diagonally into 3/4 inch slices. Place the slices back on the baking sheet, cut side down. Bake for an additional 25 minutes or until dry and firm. Transfer the biscotti to a wire rack to completely cool.

Melt the dipping chocolate according to the package instructions. Dip the biscotti into the chocolate and then dip into the pecan. Place on a plate to allow the chocolate to harden.

Source: Baker by Nature

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