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.
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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 and egg white and brush both dough logs lightly with it. Bake for 25 minutes.
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.
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Chocolate Pecan Biscotti
Rich, chocolate biscotti drizzled with melted chocolate and sprinkled with chopped, toasted pecans. This will make coffee time very, very happy.
- 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
- 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 1/2 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.
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.
18 thoughts on “Chocolate Pecan Biscotti”
I love biscotti but I fell in love with your version of chocolate pecan biscotti. Thank you Constance!
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Beautiful biscotti! I'll take a few with my tea please!
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Chocolate and pecans sounds terrific! I have been meaning to make biscotti for years now. Maybe this Christmas I'll finally get around to making some!
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Crunchy goodness, Constance!
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Constance!!! Rich, chocolate biscotti drizzled with melted chocolate and sprinkled with chopped, toasted pecans makes ME very very happy. . LOVE this!!! going to try this recipe for sure!
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I am in awe!!! Beautiful, gorgeous, amazing biscotti – Yum!!!
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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!!!
thisll be great for christmas!
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I love munching on biscotti! These look fabulous!
So elegant. I want, I want!
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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 :)
Oh yes! There would make for a very happy coffee time. And some very happy people to receive them as a holiday gift. I'm saving these for my homemade gift recipe collection.
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You have take biscotti to a whole new wonderful level with these, Constance! Beautiful and delicious!
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These look fabulous. Love chocolate, love pecans, and love biscotti! Thanks!
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I love Biscotti…. and now chocolate and pecans… JUST WOW!
I love biscotti and I love the chocolate on top with the nuts! What an great indulgence!!
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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. =)
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 Constance's chocolate pecan biscotti! Your recipe is a keeper =)