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.
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.
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.
- 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.