Chocolate Pecan Biscotti

Prep Time15

Cook Time40

Additional Time5

Total Time1

Author: Constance Smith - Cosmopolitan Cornbread

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.
Enjoy!

See This Recipe:

https://cosmopolitancornbread.com/chocolate-pecan-biscotti/