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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 biscotti 35g Recipe makes 30 biscotti) |
||
| Calories 156 | ||
| Calories from Fat 77 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 141mg | 5% | |
| Potassium 79mg | 2% | |
| Total Carbohydrate 19.9g | 6% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 11.8g | ||
| Protein 2.3g | 4% | |
Fantastic Double Chocolate-Pecan Biscotti
By: KITTENCAL
Oct 14, 2005
Since biscotti is a huge favorite at my house I am always searching for good biscotti recipes, this one is fantastic! --- if you make biscotti and love chocolate, then this is a recipe you should try! --- since the batter is quite stiff this dough is best prepared on a heavy-duty stand mixer, the recipe can be completely doubled to make four logs, they will keep tightly covered at room temperature for one week, or frozen for one month, feel free to use any other chopped nuts that you desired, walnuts work great with this also 
30 biscotti
Ingredients
- 2 cups flour
- 1/2 cup unsweetened cocoa powder (sifted)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup butter, softened
- 2 tablespoons butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 1/2 cups chopped pecans
- 1 cup semisweet mini chocolate chips
- confectioners' sugar, for rolling
Directions
1
Set oven to 350 degrees.2
Butter and flour a large baking/cookie sheet.3
In a small bowl whisk together flour, cocoa powder, baking soda and salt.4
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).5
Add in eggs and beat until well combined.6
Stir in flour mixture to form a stiff dough.7
Stir in chopped pecans and mini chocolate chips; mix to combine.8
Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).9
On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).10
Sprinkle with confectioners sugar.11
Bake logs for 35 minutes or until slightly firm to the touch.12
Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.13
Cut the logs diagonally into about 3/4-inch slices.14
Place back on the baking sheet.15
Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).16
Cool on a rack.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Biscotti
- Main Ingredient > Chocolate
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Brunch
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #1051782
On Nov 29, 2008
My daughater and I just made these and I have to agree with the other reviews...they are fabulous!!
From: Abby Cycotte
On Feb 29, 2008
Divine! I didn't have any pecans on hand, but they were just fine without. After baking the logs for 35 minutes and letting them cool, I baked them for 5 minutes on each side so both sides would be super crunchy. Thanks Kittencal!
From: Cookin'Diva
On May 25, 2009
I'm a huge biscotti fan and baker. I would rank these with my top 3 biscotti recipes(the other two being Cranberry-Orange and Anise-Almond). The flavor was decadently chocolate and they have just the right amount of crunch without hurting your teeth. My tip is that when you bake them for the second time, just stand the slices UPRIGHT (shown in my photo) rather than laying them flat and then flipping them over. This is an excellent recipe with well-written instructions. Thank you! Update 8/30/08 - used the new DARK cocoa powder and they were even better than before!! Update 5/24/09 - reduce salt to 1/2 teaspoon unless you like the noticeably salty flavor.
From: Fash
On Jan 21, 2008
This is a GREAT recipe - I highly recommend it! Like lots of others, I have experimented with many biscotti recipes. Now I only make two types - this one and another recipe I have for perfect cranberry almond. The best thing about both of them is that they make excellent bases that allow you to add your own flavors. Thanks for posting! Try swapping 1 cup of chopped roasted almonds and 1/2 cup of shredded coconut for the pecans in this recipe - it makes a fabulous almond joy variation!
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