Best Chocolate Pecan Biscotti Recipes

FANTASTIC DOUBLE CHOCOLATE-PECAN BISCOTTI

Steps:

• Set oven to 350 degrees.
• Butter and flour a large baking/cookie sheet.
• In a small bowl whisk together flour, cocoa powder, baking soda and salt.
• In another large bowl with an electric mixer beat together 1/4 cup plus 2 tablespoons softened butter with 1-1/4 cups sugar until light and fluffy (about 5 minutes).
• Add in eggs and beat until well combined.
• Stir in flour mixture to form a stiff dough.
• Stir in chopped pecans and mini chocolate chips; mix to combine.
• Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).
• On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).
• Sprinkle with confectioners sugar.
• Bake logs for 35 minutes or until slightly firm to the touch.
• Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.
• Cut the logs diagonally into about 3/4-inch slices.
• Place back on the baking sheet.
• Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).
• Cool on a rack.

(CHOCOLATE) CHERRY PECAN BISCOTTI

Steps:

• Combine all ingredients together.
• Make into a 1/2 inch thick loaf on a wax paper.
• Place wax paper on a cookie sheet.
• Bake for 45 minutes on 300°F.
• Cut loaf into pieces.
• Bake 12 minutes on each flat side.
• Brush top of biscotti with extra almond flavoring.
• Serve.

DOUBLE CHOCOLATE PECAN BISCOTTI

Steps:

• Pre-heat oven to 350F and line a large baking sheet with parchment paper.
• In a large bowl, cream together the butter, oil and sugar using an electric whisk.
• Add the eggs and vanilla and whisk until fluffy and pale (1 min).
• Sift in the flour, cocoa powder, coffee powder, baking soda and cinnamon. Fold this in to combine.
• Then fold in the toasted nuts and chocolate chips.
• Divide the dough in half and turn each one out onto a floured surface and roll each half into a log and patting down slightly to form the dough to approximately 2 inches wide by 14 inches long by 1 1/2 inches high.
• Place each log on to the prepared baking sheet several inches apart.

CHOCOLATE PECAN BISCOTTI

Steps:

• Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.
• Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
• When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.

CHOCOLATE-PECAN BISCOTTI

Steps:

• Set oven @ 350. Grease baking sheet. Beat eggs, sugar, oil & vanilla 2 min. On low speed mix in flour, cocoa, baking soda & salt. (I sift these dry ingred. tog. first.) Stir in chips & pecans til Nuts break up slightly. Spoon dough in 2 strips on baking sheet & flatten til about 4X12".Bake 35 min. Remove from oven and let sit 5 min. Carefully transfer strips to board & cut into 1/2" slices on the diagonal. Lay the strips cut sides up on sheet again & bake 15-20 mins. longer. When cool, store in an airtight container