Fantastic Double Chocolate Pecan Biscotti
Indulge in the rich, chocolatey goodness of Fantastic Double Chocolate Pecan Biscotti, a decadent twist on the classic Italian cookie! Featuring a luscious combination of unsweetened cocoa powder, semi-sweet chocolate chips, and toasted pecans, this crisp and crunchy treat is perfect for dunking into your morning coffee or enjoying as a stand-alone dessert. These twice-baked beauties are surprisingly easy to make, with a prep time of just 20 minutes, and come out beautifully crisp with a deep chocolate flavor balanced by the buttery crunch of pecans. For an extra touch of indulgence, drizzle or dip them in melted chocolate for a bakery-style finish. With a long shelf life in an airtight container, these double chocolate biscotti make a delightful homemade gift or a make-ahead treat for yourself!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup toasted pecans (chopped)
- 0.5 cup melted chocolate (optional for drizzle or dip)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing until just combined. Avoid overmixing.
Using a spatula, fold in the chocolate chips and toasted pecans until evenly distributed throughout the dough.
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and 2 inches wide. Flatten the tops slightly with your hands.
Bake the logs in the preheated oven for 25 minutes or until firm to the touch. Remove them from the oven and allow them to cool on the baking sheet for about 10 minutes or until cool enough to handle.
Reduce the oven temperature to 325°F (160°C). Using a sharp serrated knife, slice each log diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet.
Bake the biscotti slices for an additional 10 minutes, flip them over, and bake for another 10 minutes until dry and crisp. The total second bake time will be 20 minutes.
Transfer the biscotti to a wire rack to cool completely. If desired, drizzle melted chocolate over the cooled biscotti or dip one end into the chocolate for an extra indulgence.
Allow the chocolate to set before serving. Store any leftovers in an airtight container for up to two weeks.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 17.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
