Double Chocolate Pecan Biscotti Recipe

biscotti-warm-oven-baked-chocolate-pecan-confectioners-sugar

Cold weather?  Check.  

Overcast days?  Check.  

Ridiculous looking but oh-so-warm fuzzy socks?  Double check.  

Hot mug of coffee with a chocolate-laden cookie stick to dip?  WINNING.  

The biscotti are enigmatic.  They are one of those foods that many people do not make at home and so it ends up appearing unattainable to the home chef.  

But do not despair! Cafes do not have a patent on the recipe!  

And, lucky for us, this double chocolate pecan biscotti recipe is easy to make.  Pair with coffee accessories for a quick holiday gift for neighbors and friends.

Double chocolate pecan biscotti

1 1/4 c sugar

2 large eggs

1 1/2 c chopped pecans

1 c semisweet mini chocolate chips

Confectioner's sugar for garnishing

2 c flour

1/2 c unsweetened cocoa powder, sifted

1 tsp baking soda

1 tsp salt

1/4 c + 2 tbsp butter, softened


Preheat oven to 350 degrees.  Butter and flour a large baking sheet.

In a small bowl, whisk together flour, cocoa powder, baking soda and salt.

In a separate larger bowl, beat butter and sugar until light and fluffy, approximately 5 minutes.  Add in eggs, beating until well combined.

Gradually stir in flour mixture to form a stiff dough.  Stir in pecans and chocolate chips.

Divide the dough in half.  On the baking sheet, shape into two slightly flattened logs.  Sprinkle with confectioner's sugar.  

Bake logs for 35 minutes or until slightly firm.  Cool logs on sheet for 5 minutes.  

Slice logs diagonally and place back on the baking sheet, space out equally.  Bake for another 7 to 10 minutes.  Cool completely on a rack.  

Do you have another great biscotti recipe?  Please share with me in the comments!

Photographs taken by Meredith Wheeler using a DSLR Canon Rebel T3 and edited using iPhoto.