Chocolate Pecan Biscotti

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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.

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.

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In your mixing bowl, beat together 1 stick (1/2 c) room temperature butter with 3/4 c sugar until fluffy.

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Add in 2 eggs, one at a time, along with 1 1/2 tsp vanilla.

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Mix in your dry ingredients until just combined.

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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.

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In a bowl, beat and egg white and brush both dough logs lightly with it. Bake for 25 minutes.

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Allow the cookie logs to cool just a couple minutes.

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With a sharp knife, cut the logs into 1/2 inch slices at a slight angle.

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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.)

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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.

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Melt 1 cup of chocolate chips. You can do this in the microwave or in a double boiler.

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When the cookies are done baking, drizzle the melted chocolate all over the tops of the cookies.

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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.

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Enjoy!

Chocolate Pecan Biscotti from Cosmopolitan Cornbread

Chocolate Pecan Biscotti from Cosmopolitan Cornbread

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Chocolate Pecan Biscotti

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.

Rich, chocolate biscotti drizzled with melted chocolate and sprinkled with chopped, toasted pecans. This will make coffee time very, very happy.

Prep Time 15 minutes
Baking Time 40 minutes
Additional Time 5 minutes
Total Time 1 hour

Ingredients

  • 2 1/2 c all-purpose flour
  • 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1/2 c baking cocoa
  • 1 stick (1/2 c) butter, room temperature
  • 3/4 c sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1 egg white, beaten.
  • 1 c semi-sweet chocolate chips.
  • 1/2 c pecans, finely chopped

Instructions

  1. To begin, preheat your oven to 350 degrees. Line a cookie sheet with parchment paper, and set aside.
  2. In a bowl, sift together the flour, cinnamon, salt, baking powder and baking cocoa. Set aside.
  3. 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.
  4. Mix in your dry ingredients until combined.
  5. 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.
  6. Place the bricks on the cookie sheet and brush the tops with the beaten egg white.
  7. Bake for 25 minutes.
  8. Cool a few minutes and then slice with a sharp knife into 1/2 inch slices, cutting at an angle.
  9. Place the cut slices back on the cookie sheet, cut side down.
  10. Bake for an additional 10-15 minutes or until the centers of the cookies feel firm and crunchy to the touch.
  11. 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.
  12. Melt the chocolate chips in a microwave or in a double boiler.
  13. 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.)
  14. 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.
  15. Enjoy!

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 91Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 68mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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18 thoughts on “Chocolate Pecan Biscotti”

  1. I have in the past few years gotten into making biscotti with the prompting of my neighbor who loves it. Now I want biscotti looking at your amazing combination of flavors. Thanks for sharing!!!

    Reply
  2. Ooh, boy, do these look fantastic with the thick drizzle of chocolate and sprinkle of pecans! Perfect with my tea…now if I could only have you pass me the plate :)

    Reply
  3. I can imagine gifting your chocolate pecan biscotti to my friend. She is going through a rough patch in life and those would surely lighten up her day. =)

    Reply
  4. Coffee time is always happy time with an elegant biscotti in hand. But I think my Starbucks or Peets drink will be enjoyed ever so much more with Conni's chocolate pecan biscotti! Your recipe is a keeper =)

    Reply

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