Hello, Fellow Bakers!
I got this Biscotti Recipe off of food.com (found here) after looking for a sweet treat to have with coffee. This was the first recipe for Biscotti I tried and it has served me well.
Fantastic Double Chocolate-Pecan Biscotti
Prep time: 15-25 minutes
Bake time: First baking—35 minutes, Second baking—7-10 minutes
Yield: 30 Biscotti
2 cups of all-purpose flour
½ cup of unsweetened cocoa powder (sifted) note: I usually sift it with my flour mixture
1 teaspoon of baking soda
1 teaspoon of salt
¼ cup + 2 tablespoons of butter, softened
1 ¼ cups of sugar
2 large eggs
1 ½ cups of chopped pecans
1 cup of semisweet chocolate chips (mini chips do great as well!)
Confectioners' sugar for rolling, optional
- Set oven to 350 degrees, Fahrenheit
- Butter and flour a large baking/cookie sheet. (I just use the non-stick spray)
- In a small bowl, mix together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together with an electric mixer until it is light and fluffy. (about 5 minutes) *I used my mom's standing mixer this morning and it made this an easy job ;)
- Add eggs and beat until well combined.
- Stir in the flour mixture (This is where I just sifted all four ingredients into the mixture) This will make a stiff dough.
- Stir in the pecans and chocolate chips; mix until combined
- Divide the dough in half or make four smaller logs for easier handling and cutting.
- 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 for 35 minutes or until slightly firm to the touch.
- Cool on baking sheet for about 5 minutes then remove to cutting board.
- Cut the logs diagonally into about ¾ inch slices.
- Place back on baking sheet.
- Return to the oven and bake for another 7-10 minutes (depending on how crisp you like them)
- Cool on a rack.
Now for my notes: Like I said, I don't usually just sift the cocoa powder, I just throw all four of the first ingredients into a bowl and sift it into my egg butter mixture later.
The dough after you add the flour mixture is going to be very stiff so don't think you did it wrong. If you followed the recipe, yes, it will be very stiff but that's how it is supposed to be.
Because it is so stiff, it is hard to mix in your pecans and chocolate chips. Don't pull a muscle but do try to get it stirred in nice and even. I would suggest a big sturdy spoon.
For the logs, all I do is dump the entire mixture onto my pan then separate it. From there, I just form rough logs and flatten and form, flatten and form until I'm satisfied.
I don't sprinkle it with confectioners' sugar (usually because I forget this step until afterwards)
Cutting the logs can be difficult. You need a serrated knife and after you get through the top crust with a gentle sawing motion just push it the rest of the way. If you push it all the way it tends to break, if you saw it all the way it tends to break. Cutting them is the hardest part of this recipe (other than mixing if you're doing it by hand)
Some people like them just like this with no extra baking. Make sure you try the ones that break and see if you do.
For the second baking, follow the recipe and check often. I usually just turn off the oven and leave them in there for another few minutes just to make sure they're crunchy.
These things are awesome with tea and coffee. Dip it in your coffee or dip it in some milk. We really like these for an afternoon snack.
I hope you enjoy!