I am a huge fan of biscotti and when biscotti meets chocolate, it nears perfection. This recipe for Double Chocolate Pecan Biscotti is adapted from a recipe I tried recently from Epicurious. I found the Epicurious one as written to be unpleasantly salty, so I adapted it to my taste.
Feel free to substitute a different nut in this recipe (walnuts, almonds, hazelnuts) and if you’re ambitious, I think it would be lovely with toasted nuts, for even more flavour.
Double Chocolate Pecan Biscotti
Summary: These have all the taste of brownies with the crunch of biscotti. Use any nut you like and try toasting them first, for extra flavour.
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 1 cup granulated white sugar
- 2 large eggs
- 1 cup pecans or walnuts, chopped (toast them for extra flavour!)
- 3/4 cup semisweet chocolate chips
- 1 tablespoon confectioners’ sugar for dusting, if desired
- Preheat oven to 350°F. and line a baking sheet with parchment paper or a silpat.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In another bowl (with an electric mixer) or in the bowl of a stand mixer, beat together the butter and granulated sugar until light and fluffy. Add the eggs and beat until well combined. Stir in the flour mixture to form a stiff dough. Stir in the pecans and chocolate chips.
- Dividing the dough in half, form dough into two slightly flattened logs, about 12 inches long and 2 inches wide. Sprinkle with confectioners’ sugar, if desired.
- Bake biscotti 30 minutes, or until slightly firm to the touch. Remove from oven and cool on the baking sheet 5 minutes.
- Remove biscotti to a cutting board and cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 5-10 minutes. Cool biscotti on a cooling rack.
- Biscotti keep in airtight containers 1 week and frozen, 1 month.
Prep time: 15 min | Cook time: 35 min | Total time: 50 min
Number of servings (yield): 30
Adapted from an Epicurious recipe | Photo