Rich, chocolate biscotti drizzled with melted chocolate and sprinkled with chopped, toasted pecans. This will make coffee time very, very happy.
This week, the Sunday Supper team is bringing you all things CRUNCHY! You know – all those lovely things we enjoy munching on, and becoming immediately oblivious to anything being said around us…and it’s so worth it!
To begin, preheat your oven to 350 degrees.
In a bowl, sift together the following: 2 1/2 c all-purpose flour, 1/2 tsp cinnamon, 3/4 tsp salt, 1 tsp baking powder, 1/2 c baking cocoa. Set it aside for now.
In your mixing bowl, beat together 1 stick (1/2 c) room temperature butter with 3/4 c sugar until fluffy.
Add in 2 eggs, one at a time, along with 1 1/2 tsp vanilla.
Mix in your dry ingredients until just combined.
Divide the dough in half, and form one half into a long “brick” about 1 inch thick and 3 inches wide. Do the same with the other half. Place them both on a baking sheet that is lined with parchment paper.
Allow the cookie logs to cool just a couple minutes.
With a sharp knife, cut the logs into 1/2 inch slices at a slight angle.
Place the slices back on the baking sheet, flat. Bake them another 10-15 minutes or until the center of the cookie feels firm and crunchy to the touch. When they are done, place them on a cooling rack over parchment paper. (I just re-use the parchment paper I baked them on.)
While they are baking, finely chop about 1/2 cup pecans. I like to toast mine by stirring them in a dry iron skillet over medium heat for about 5 minutes – totally optional.
Melt 1 cup of chocolate chips. You can do this in the microwave or in a double boiler.
When the cookies are done baking, drizzle the melted chocolate all over the tops of the cookies.
And finally, sprinkle the chopped pecans over the soft chocolate. Let the cookies cool until the chocolate is firm. Store in an airtight container with waxed paper in between the layers of cookies.
- 2½ c all-purpose flour
- ½ tsp cinnamon
- ¾ tsp salt
- 1 tsp baking powder
- ½ c baking cocoa
- 1 stick (1/2 c) butter, room temperature
- ¾ c sugar
- 2 eggs
- 1½ tsp vanilla
- 1 egg white, beaten.
- 1 c semi-sweet chocolate chips.
- ½ c pecans, finely chopped
- To begin, preheat your oven to 350 degrees. Line a cookie sheet with parchment paper, and set aside.
- In a bowl, sift together the flour, cinnamon, salt, baking powder and baking cocoa. Set aside. In your mixing bowl, beat the butter and sugar together until nice and fluffy. Add the eggs one at a time, and then mix in the vanilla. Mix in your dry ingredients until combined. Divide the dough in half and form each half into a long "brick" of dough that is about 1 inch thick and 3 inches wide. Place the bricks on the cookie sheet and brush the tops with the beaten egg white.
- Bake for 25 minutes. Cool a few minutes and then slice with a sharp knife into ½ inch slices, cutting at an angle. Place the cut slices back on the cookie sheet, cut side down. Bake for an additional 10-15 minutes or until the centers of the cookies feel firm and crunchy to the touch. While the cookies are baking, toast your pecans by cooking and stirring them in a dry skillet for about 5 minutes over medium heat and then let them cool. Melt the chocolate chips in a microwave or in a double boiler.
- When the cookies are done baking, place them on a cooling rack over a sheet of parchment paper. (I simply re-use the sheet that the cookies were baked on.) Drizzle the melted chocolate all over the tops of the cookies, and then sprinkle with the pecans. Allow them to cool until the chocolate is firm. Store in an airtight container with waxed paper between the layers of cookies.
And now, check out all of these fantastically CRUNCHY goodness recipes the team has shared with you today!
Crispy Appetizers:Bitterballen from The Urban Mrs. Caprese Wontons from Jane’s Adventure in Dinner Crispy Broccoli Cheddar Bites from Curious Cuisiniere Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie Penny’s Taco Salad from Webicurean Popcorn Chowder from The ROXX Box Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes Duck Fat Chex Mix from The Texan New Yorker Easy Vegan Granola from Killer Bunnies, Inc Fried Veg Momos with Cheese Recipe from Masala Herb How to Make Homemade Sweet and Salty Trail Mix from Neighborfood Orange Spiced Cashews from Hip Foodie Mom Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos Sourdough Grissini from girlichef Spicy Lentil Crackers from Cindy’s Recipes and Writings Sweet and Spicy Roasted Pepitas from Alida’s Kitchen Sweet Potato Chips from Kudos Kitchen By Renee Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen Vanilla Almonds from That Skinny Chick Can Bake
Crisp Dessert:Boo Berry Cereal Treats from Pies and Plots Choco-Caramel Squares from Basic N Delicious Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen Chocolate Pecan Biscotti from The Food Army Wife Cookie Brittle from Juanita’s Cocina Double Banana Pie Krispie Treats from What Smells So Good? Honeycomb Crunch Candy from Food Lust People Love Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days Salted Caramel Cashew Cookies from Mess Makes Food
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