Rich chocolate biscotti drizzled with melted chocolate and sprinkled with chopped, toasted pecans. These Chocolate Pecan Biscotti cookies will make coffee time very, very happy.
How to Make Chocolate Pecan Biscotti
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.
In a bowl, beat an egg white and brush both dough logs lightly with it. Bake for 25 minutes.
Allow the cookie logs to cool for 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.
Enjoy!
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